1 lg. sponge cake (approximately 12 inches) purchased or freshly baked
1 qt. milk
6 egg yolk
8 tbsp. sugar
8 tbsp. flour
Pinch of salt
1 grated lemon rind
12 tbsp. sweet vermouth
12 tbsp. rum
6 tbsp. orange marmalade
2 (3 oz.) finely chopped toasted almonds
2 c. heavy whipping cream, whipped
(Orange juice can be used in place of vermouth and rum)

PREPARE CUSTARD AS FOLLOWS: Beat egg yolk thoroughly. In a saucepan, blend the eggs, milk, sugar, flour, and salt. Strain through a fine sieve to ensure a very smooth mixture. Add grated lemon rind. Cook over low heat for about 10 minutes or until thick and just begins to boil. Remove from heat; stir well and cool.

ASSEMBLE CAKE AS FOLLOWS: Slice sponge cake into 3 layers. Pour 6 tablespoons of vermouth over bottom layer. Next, spread bottom layer with marmalade, then custard. Repeat process with middle layer. Place third layer on top and pour the rum over all.

Cover top and sides of cake with whipped cream sweetened with a little confectioners sugar. Sprinkle with finely chopped almonds. Chill until ready to serve. (12-14 servings)

NOTE: This Italian dessert cake does not resemble the literal translation of its name, "English Soup".