1    Pane di Spagne
- baked and cooled

-PASTRY CREAMS-
1 qt Milk
1 1/2 c Sugar
12 Egg yolks
2/3 c Unbleached all-purpose flour
1 tb Grated orange zest
2 ts Vanilla extract
4 oz Bittersweet chocolate
1/2 ts Cinnamon

SYRUP
2/3 c Water
2/3 c Sugar
1/2 c Dark rum

FINISHING
3/4 c Heavy cream
Chocolate shavings
Candied fruit

BRING THE MILK and half the sugar to a boil in a large saucepan. Whisk the
egg yolks in mixing bowl and beat in the remaining sugar. Sift in the flour
and beat it in. Beat 1/3 of the boiling milk into the egg mixture. Return
the remaining milk to a boil and beat in the egg mixture, continuing to
beat until the pastry cream thickens and comes to a boil. Cook, beating
about 1 minute. Remove the cream from the heat and pour half into each of 2
bowls. Stir the orange zest and vanilla extract into one and the chocolate
and cinnamon into the other. Press plastic wrap against the surface of each
and refrigerate until cold. FOR THE SYRUP: Bring the water and sugar to a
boil in a small pan. Cool and add the rum. Cut the Pane di Spagna into thin
vertical slices. Place a layer of the slices in the bottom of a glass bowl
and moisten with the syrup. Spread with half the orange cream. Cover with
another layer of the Pane di Spagna and moisten with the syrup and cover
with a layer of the chocolate cream. Repeat with the remaining ingredients,
ending with a layer of the cake slices and moistening with the remaining
syrup. Whip the cream and spread on the top. Decorate with some chocolate
shavings and the candied fruit.