Description
Italian Rum Cake
Ingredients:
• Sponge Cake:
• 1 cup all-purpose flour
• ½ tsp salt
• 6 large eggs, separated
• 1 cup sugar (divided)
• 1 tsp cream of tartar
• 3 tbsp cold water
• 1 tsp vanilla extract
• Vanilla Pastry Cream:
• 5 egg yolks
• ½ cup sugar
• 4 tbsp cornstarch
• 1 cup milk
• 1 tsp vanilla extract
• ¼ cup whipped heavy cream
• Chocolate Pastry Cream:
• 5 egg yolks
• ½ cup sugar + 2 tbsp
• 4 tbsp cornstarch
• 1 cup milk
• 2 tbsp cocoa powder
• ¼ cup whipped heavy cream
• Rum Syrup:
• 1 cup water
• ½ cup sugar
• 1 tbsp + 1 tsp rum extract
• Assembly:
• 2 cups crushed peanuts or sliced almonds
• Optional: bakery-style frosting or stabilized whipped cream
Instructions:
• Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Grease the bottom (not the sides) of three 8-inch round pans and line with parchment. Whisk flour and salt together. Beat egg whites until soft peaks form, then gradually add ½ cup sugar. Beat until stiff peaks form. In another bowl, beat egg yolks with the remaining sugar, water, and vanilla. Fold in flour mixture, then egg whites. Bake for 20–30 minutes. Cool completely.
• Prepare the Pastry Creams: Whisk egg yolks and cornstarch in a small bowl. Heat milk, sugar, and salt until scalded. Temper yolks by adding hot milk gradually. Return to the saucepan and cook until thickened. Stir in vanilla or cocoa. Cool, then fold in whipped cream.
• Prepare Rum Syrup: Heat water, sugar, and rum extract in a saucepan until sugar dissolves. Cool.
• Assemble the Cake: Sprinkle cake layers with rum syrup. Layer with vanilla pastry cream and chocolate pastry cream. Frost with whipped cream or buttercream and press crushed peanuts or almonds onto the sides.
• Chill and Serve: Refrigerate for several hours or overnight. Slice and serve chilled.
Notes:
– Substitute rum extract with light or dark rum if preferred.
– Refrigerate the cake for several hours before slicing for best results.
– Freeze leftover slices individually for future enjoyment.
Prep Time: 4 hours | Cook Time: 1 hour 30 minutes | Total Time: 5 hours 30 minutes | Servings: 20 | Calories: 300 per slice
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