Sicilian Cassata--Part 2

1. Place 3 eggs, 1/2 cup sugar, 3 egg yolks 1 tsp. vanilla in bowl.
2. Using a mixer with a balloon whip, if you have one, whip on high till slightly thickened lemoncolored, about 34 minutes.
3. Turn mixer to low continue to mix. Beat 2 egg whites till stiff but not dry, about 23 minutes.
4. Add flour mixture to egg mixture.
5. Mixi on medium a few seconds.
6. Increase speed to high beat another few seconds.
7. Using a rubber spatula, vigorously fold in beaten egg whites.
8. Pour batter into cake pan. Smooth top. Bakei till toothpick inserted in center comes out clean, about 25-30 minutes.
9. Remove from oven.
10. Let cake cool in pan about 20 minutes.
11. Invert onto cake rack, then invert onto cake plate.
12. (cake will be right side up now. ) Custardi: heat milk cream in saucepan over medium heat.
13. Bring to a boil.
14. While cream is heating, place sugar, eggs, egg yolks cornstarch in mixing bowl.
15. Beat, using a balloon whip, slightly thickened lemoncolored, about 4 minutes.
16. When cream is boiling, remove bowl from mixer, then pour boiling cream into beaten eggs whisk to blend well.
17. Return mixture to saucepan heat over medium heat.
18. Stiri constantly, till mixture reaches temperature of 185, about 3 minutes.
19. Remove from heat.
20. Add 2 tsp. vanilla whisk together.
21. Pour custard into stainless steel bowl.
22. Set bowl over ice water cool to a temperature of 4045 degrees, about 25 minutes.
23. When custard is cool, fold in semisweet chocolate mix well.
24. Refrigerate till needed.
25. To assemble, slice cake horizontally into 2 equal layers.
26. Place top layer onto flat surface.
27. Sprinkle each layer w 1/2 cup marsala.
28. Let set 5 minutes.
29. Evenly spread chilled chocolate custard over top layer.
30. Invert bottom layer on top press gently into place.
31. Smooth custard around sides of cake.
32. Refrigerate 2 hours before slicing.
33. To serve, dust top of cake w cocoa.
34. Cut into wedges.
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