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Outcakes #2 – Italian Rum Cake

Yum

Yay Outcakes! This this is the segment where I show you much better pictures of cake recipes I previously posted using horrible pictures. They were my Cake Outakes – OUTCAKES!
This particular outcake opportunity is brought to you by my friend Jen’s birthday. Jen doesn’t really like cake, but she LOVES custard and rum. Italian Rum cake to the rescue! There is actual cake in the this cake, but it is soaked in a  mixture of water and liquor. The layers between are made from custard and homemade whipped cream. Garnished with almonds and topped with strawberries – we have a whole cake!

ITALIAN SPONGE CAKE
(adapted from Diana Desserts)

Ingredients:

  • 5 egg yolks 
  • 5 egg whites 
  • 1 1/2 cups granulated sugar 
  • 1 1/4 cups pastry flour, sifted 
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon grated fresh lemon rind (optional)

Preheat oven to 375 degrees F. Butter and flour two 8 or 9-inch cake pans. Set aside.

Place egg yolks and sugar in a mixing bowl and beat until lemon colored. Add flour, a little at a time, blending it in well. Add vanilla and lemon rind (if using it).

Beat egg whites until stiff but not dry and fold into cake mixture.

Pour cake batter into prepared pans and bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and turn out of pans onto wire racks to cool completely.

ITALIAN PASTRY CREAM
(adapted from Diana Desserts)

Ingredients:

  • 3 tablespoons granulated sugar 
  • 3 egg yolks 
  • 3 tablespoons all-purpose flour 
  • 1/2 teaspoon vanilla extract 
  • 2 cups whole milk 
  • 1 tablespoon butter

Place sugar, egg yolks, flour, lemon rind (if using), and vanilla in a saucepan and mix together well.

In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly. Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

Chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

CHOCOLATE PASTRY CREAM
(adapted from Diana Desserts)

Ingredients:

  • 3 tablespoons granulated sugar 
  • 3 egg yolks 
  • 3 tablespoons all-purpose flour 
  • 1/2 teaspoon vanilla extract 
  • 2 cups whole milk 
  • 2 ounces baking chocolate, grated 
  • 1 tablespoon butter

Place sugar, egg yolks flour, and vanilla in a saucepan and mix together well.

In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly. Add chocolate and while stirring, cook 1 minute longer. Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

Chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

STABILIZED WHIPPED CREAM
(adapted from Diana Desserts)

Ingredients:

  • 2 cups heavy cream 
  • 1/2 to 1 teaspoon vanilla extract 
  • 2 teaspoons light corn syrup 

In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken. Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.

ITALIAN RUM CAKE ASSEMBLY

Additional Ingredients:

  • Rum
  • Sliced blanched almonds


Combine 1/3 cup of rum with 1/3 cup of water.

Slice sponge cakes in half (horizontally) to form two layers. Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin layers.

Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum (be careful not to get the cake too wet, or layers will become soggy). Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.

Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.

Spread a layer of vanilla pastry cream on the first sponge layer.

Top the vanilla cream layer with another layer of rum sprinkled sponge cake.

Spread a layer of stabilized whipped cream on the second sponge layer.

Top the whipped cream layer with another layer of rum sprinkled sponge cake.

Spread a layer of chocolate pastry cream on the third sponge layer.

Top the chocolate layer with the last layer of sponge cake.

Frost the top sponge cake layer and sides of cake with remaining stabilized whipped cream. Cover sides of cake with sliced almonds, or decorate as desired. Place cake in refrigerator for 1-2 hours before serving.

5 Comments

  1. Anonymous says

    I made this cake last week and I didn’t let the filing chill long enough and so of course it all fell apart. I made it again and this time I split the filling in half and added chocolate to one half because I thought I had too much filling the first time. That was fine except after chilling fully, I realized I needed the full filing recipe per layer, so my cake came out thinner between the layers. This time, it is beyond awesome and I wish I had followed the recipe to the letter. If chilled properly, layers don’t slide off and fall apart. The recipe itself, if done right, is excellent.

  2. I’m so glad you stuck with it! It’s certainly NOT the easiest cake to make, but the pay-off when it’s done is just beyond compare.

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  5. Carol Schu says

    Love this recipe except you need to make three layers on the cake so that you can put the vanilla filling and chocolate fillings between the three layers. Otherwise follow the directions!!! I usually make my filling the night before. The next morning I bake the cake. When the cake is stone cold, I assemble and frost with whipped cream. Perfection.

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