Title: Black Magic Tiramisu Cake > Ruth's Pt 2
Categories: Cake Blank
Yield: 1 Servings

Cream Custard Filling

From: Ship's Cook and Baker, by Otto Krey, 1944]

Mix the dry ingredients, add the scalded milk, and pour gradually over the slightly beaten eggs. Cook in a double boiler, stirring constantly until thickened. Cool and flavor.

Ruth's addition:

This makes enough filling for two 9x13 inch two-layer cakes. It can be halved. For tiramisu cake, I added between 2 and 4 TB instant coffee granules per batch along with a splash of triple sec. The book was written for people cooking for LARGE gangs of people.

[from: a combination of Hershey Foods and www.goodcooking.com, with changes by Ruth H.]

FOR THE TOPPING:

An hour or two before serving, beat the Marscapone cheese and cream intil mixture is thick. Add the icing sugar and brandy and spread thickly on top of cake, and a bit on the sides if it will stay there. Make deep furrows in the top of the cake with a dinner knife blade [and smooth the sides]. Sift cocoa liberally over the top. Chill for 30 minutes before serving.

Scoop off of plate with a large spatula or serving spoon.

Serves about 10. From: Ruth Hanschka Date: 08 Sep 97 National Cooking Echo Ä

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