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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Step-by-Step Guide
Follow this detailed sequence for a flawless cake. First, focus on the sponge: ensure your egg whites are at room temperature and your bowl is impeccably clean for maximum volume. When folding the flour and egg whites into the yolks, use a gentle, sweeping motion to maintain air. For the pastry creams, tempering is key: slowly drizzle the hot milk into the egg yolk mixture while whisking constantly to prevent scrambling. When assembling, use a pastry brush to evenly soak each cake layer with the cooled rum syrup—don’t pour it. Finally, apply a thin “crumb coat” of frosting before the final layer to seal in crumbs and create a smooth surface for the nuts.
Serving Suggestions
Serve each slice chilled on a dessert plate. A light dusting of cocoa powder or a drizzle of melted dark chocolate adds elegance. For a festive touch, garnish with a few whole roasted almonds or a twist of orange zest. This rich cake pairs beautifully with a small cup of strong espresso or a glass of dessert wine like Moscato d’Asti to balance the sweetness.
How-to Summary
To make Italian Rum Cake: 1) Bake a light sponge cake and cool. 2) Prepare vanilla and chocolate pastry creams by tempering eggs, cooking until thick, cooling, and folding in whipped cream. 3) Make a simple rum syrup. 4) Assemble by brushing cake layers with syrup, spreading the creams, and frosting the outside. 5) Press nuts onto the sides and chill thoroughly before serving.
Frequently Asked Questions
Can I use real rum instead of extract? Yes, you can substitute the rum extract with 1/4 cup of light or dark rum in the syrup. The alcohol will not fully bake out, so note this for serving.
How long does this cake keep? When stored covered in the refrigerator, the cake remains fresh for up to 4 days. The flavors often improve after 24 hours.
Can I make components ahead? Absolutely. The sponge cake layers can be baked, wrapped tightly, and frozen for up to a month. Both pastry creams can be made 2 days in advance and stored covered in the fridge.
My pastry cream is lumpy. How can I fix it? Immediately strain it through a fine-mesh sieve while it’s still warm. This will remove any cooked egg bits, yielding a smooth cream.
What’s the best way to cut a clean slice? Use a long, thin knife dipped in hot water and wiped dry between each cut. This slices cleanly through the creamy layers.
Common Mistakes to Avoid
- Over-mixing the sponge cake batter after adding the egg whites, which will deflate it and result in a dense cake.
- Adding the hot milk to the egg yolks too quickly, causing them to curdle. Always temper slowly.
- Applying warm rum syrup to the cake, which can make the layers soggy. Ensure it is completely cooled.
- Assembling the cake while the pastry creams are still warm, as they will melt and make the structure unstable.
- Not chilling the assembled cake long enough before slicing, leading to messy, slumped pieces.
Conclusion
This Italian Rum Cake is a show-stopping dessert that balances light sponge, rich creams, and a hint of rum. While the process has several steps, each is manageable and can be spread over two days. The result is a decadent, impressive cake perfect for celebrations. Remember the key tips: handle the sponge gently, temper the creams patiently, and chill thoroughly. Your effort will be rewarded with every sublime, nutty bite.