Reply #7: No mistake [View All]

[chefgirl]

The version that was given to me has no crust, intentionally. It creates its own 'protein skin' on the outside when baked. Very thin, brown, egg crust. Very similar to the recipe that you posted from the internet... a cross between a cheesecake and a rice pudding, minus the pastry.

I do think Ive had what youre talking about, with a paste crust and dried fruits, but I think the texture and structure were really altogether different than this cake when its baked, but I'm only speaking from childhood memory. Also, the cake recipe I posted would be way too big for a regular cake pan, and I believe that without the tube in the middle, this one would be far too heavy to stand correctly.

The lady that gave me the recipe, I believe, was Sicilian, but I honestly cant be sure. She was my boss' mother, and Sicilian sounds about right. If you've ever worked for an Italian in New Jersey, you know what I mean. LOL.
I do hope someone here tries her recipe, because it truly is one of the best cakes I've eaten.

-chef-