Zuppa Romana

5 from 2 votes
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 6 people


Biscuit cake:

  • 75 g Flour
  • 75 g Food starch
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 125 g Butter
  • 100 g Sugar
  • 1 Pck. Vanilla sugar
  • 2 Eggs
  • 1 Egg yolk
  • 35 ml Milk


  • 5 leaf Gelatin white
  • 1 Organic lemon
  • 500 ml Milk
  • 6 Egg yolk
  • 100 g Sugar
  • 1 small glass Amarena cherries
  • Alternatively 60g cherries
  • And 1 small bottle of Amarena cherry dessert sauce for ice cream
  • 80 ml Cognac or brandy
  • 1 Sand cake see above, alternatively also self-service finished product of approx. 350 g

Sheathing and decoration:

  • 200 ml Whipped cream
  • 1 Pck. Vanilla sugar
  • 2 Pck. Cream stiffener
  • 2 Pck. Cherries f.d. Decoration


Biscuit cake:

  • Preheat the oven to 180 ° O / bottom heat. Beat the butter and sugar until frothy. Gradually stir in eggs and egg yolks and whisk with. Mix the flour, starch and baking powder and stir alternately with the milk into the butter and egg mixture. Pour the dough into a buttered, flour-dusted loaf pan (10 x 20) and slide it into the oven on the 2nd rail from the bottom. The baking time is approx. 30 - 40 minutes. Make a wooden stick test. The dough must no longer adhere when it is pulled out. Let the cake cool in the pan.
  • Then take it out, clean the mold and then line it with cling film. This should protrude well over the edge so that you can beat it over the cake later. Cut the cake lengthways into 4 thin plates and put the bottom one back into the pan. Have the others ready.


  • Pour the finished Amarena cherries through a sieve, drain and collect the juice in a bowl. With the alternative, first put the cherries in a bowl, mix with the Amarena cherry dessert sauce and let it steep a little. Pour through a sieve just before use. This gives you more time to take in the Amarena flavor.
  • Soak gelatine in cold water and allow to swell. Wash the lemon, dry it and peel it thinly. Bring the bowls with the milk to the boil, then take them off the stove and let them steep for 20 minutes. Then fish out the shells and dispose of them. Heat water in a large saucepan and keep it ready. In a serving bowl, whip the egg yolks with sugar and vanilla sugar until they are whitish and frothy. Then place the bowl in the water bath (caution, it must not be boiling hot, otherwise the egg yolk mixture will curdle) and stir in the slightly warm milk while constantly beating with the hand whisk. Don't stop beating. Even when all the milk is used up, keep beating until the mixture is thick and creamy. Pay attention to the heat of the water. When the mixture is ready, remove it from the water bath.
  • Now mix the collected cherry juice with the cognac / brandy and generously coat the 1st layer of cake with it. Cover with 1/3 of the mixture, spread a few cherries on top and put a second layer of cake on top. Brush these again with the juice-alcohol mixture ... etc. Do the same with the 3rd layer. The 4th and last layer of cake completes the process. Then fold the foil over this and put the mold in the refrigerator for at least 3 hours.
  • When the cream has set, open the foil, turn the cake out onto a flat surface and remove the tin and foil. Whip the cream with vanilla sugar and whipped cream very stiff and coat the cake with it. The surface does not have to be smooth for this. decorate the surface with a few cherries and put the cake back in the fridge.
  • When everything has set and the cake has cooled well, it can be served and enjoyed - cut into slices as desired.


  • Since the cherries are very sweet, please determine the amount yourself. Not all of them may be used.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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