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Bianco Mangiare

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Submitted by irene

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.

YIELD

6 servings

PREP

40 min

COOK

20 min

READY

60 min

Bianco Mangiare, which translates to “white eating” in Italian, is a Sicilian classic that proves elegance doesn’t require a pastry degree.

Sliced sponge cake lines the bottom of a pan, then gets blanketed with a silky homemade pudding made from milk thickened with cornstarch and perfumed with vanilla and cinnamon.

Scatter on chocolate sprinkles and chopped pecans, add another layer of cake and pudding, then crown it all with maraschino cherries.

It chills in the fridge until firm, then gets sliced and served cold on chilled plates with a drizzle of chocolate sauce if you’re feeling fancy.

Kitchen Tips

  • Stir the pudding constantly as it thickens. Cornstarch pudding goes from thin to thick in seconds and can lump or scorch if you walk away.
  • Use a store-bought sponge cake or angel food cake if you don’t want to bake one from scratch. It’s just the vehicle for the pudding.
  • Let the pudding cool slightly before pouring it over the cake layers so it doesn’t turn the sponge soggy.
  • This needs at least 4 hours in the fridge to set properly. Overnight gives the best slicing results.

Ingredients

1 1
EACH EACH SPONGE CAKE
9 inch *
½ 118
CUP ML SUGAR
79
CUP ML CORNSTARCH
1 0.9
QUART L MILK
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML CINNAMON
1 237
1 237
CUP ML PECANS
chopped
½ 118
CUP ML MARASCHINO CHERRIES
chopped *
1
X CHOCOLATE SAUCE
optional *

Directions

  1. Cut cake into ½ in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set aside.

  2. Combine sugar and cornstarch in a saucepan. Set over medium heat. Add milk gradually and cook, stirring, until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla and cinnamon.

  3. Pour half the pudding over the sliced cake. Scatter over this half the chocolate and half the pecans.

  4. Add another layer of cake, then rest of pudding and remaining chocolate and pecans. Top with cherries. Refrigerate.

  5. Serve cold on chilled plates with chocolate sauce, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 301 49% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 68mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 1%
Calcium 21% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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