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Sat Apr 14, 2012 1:59 pmForum Host
Hi! I need a couple of "Knock your Socks Off" Italian Desserts!
I just know, that someone here has just what I need or direct me to it in this huge data base. Thanks in advance!
Sun Apr 15, 2012 9:24 amForum Host
My first choice would be a 4 layer Italian Rum Cake (they are thin layers).I have always used a corn syrup stabilized whipped cream as the "frosting" like the bakeries in my area do instead of a butter cream frosting. (Gelatin can be used to stabilize the whipped cream if you prefer.)
It is the traditional "special occasion" dessert (Christenings, First Communions, Birthdays, Anniversaries, etc) Usually purchased from a good local Italian bakery, extra special when it is homemade!
Another recipe for it
Italian Rum Cake
(Makes two 8 or 9-inch layers)
6 large eggs, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1 cup flour
Dark rum (about 1 cup)
Pastry Cream Filling (Pasticciera)
(Makes 4 cups)
3/4 cup sugar
1/3 cup cornstarch
3 cups whole milk
5 egg yolks
1-1/2 teaspoons vanilla extract
3 tablespoons butter
2 ounces chopped milk chocolate
Corn Syrup Stabilized Whipped Cream
2 cups heavy cream
1/2-1 teaspoon vanilla
2 teaspoons light corn syrup
Gelatin Stabilized Whipped Cream
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla
1 -2 tablespoon sugar
1 cup sliced almonds, toasted
To make the cake:
Preheat the oven to 375 degrees F.
Butter two 8 or 9-inch round cake pans.
Line the bottom of the pans with circles of waxed paper or parchment.
Using an electric mixer with a large bowl, begin to beat the eggs at low speed.
Gradually add the sugar and then add the vanilla.
Increase the speed to high.
Beat the eggs until very thick and pale yellow, about 7 minutes.
Place the flour in a mesh strainer.
Shake about 1/3 of the flour over the egg mixture.
Gently fold in the flour with a rubber spatula.
Repeat, adding the flour in 2 more additions.
Fold the mixture until all the flour is incorporated.
Divide the batter between the 2 prepared cake pans; smooth the tops.
Bake for 15 to 20 minutes.
The cake should spring back when pressed with a finger and the top is lightly browned.
Place the cake pans on wire rack to cool for 10 minutes.
Invert the cakes onto the racks and remove the pans.
Carefully peel off the paper.
Let cool completely before adding rum, filling, and icing.
To prepare the pastry cream:
Combine sugar and cornstarch in a saucepan.
In a bowl, whisk together milk and egg yolks
Whisk milk mixture into sugar mixture.
Place the saucepan over medium heat.
Bring the mixture to a boil, whisking constantly.
Boil for 1 minute; remove from heat.
Stir in vanilla.
Transfer 2/3 of the pastry cream to a bowl.
Add the chopped chocolate to the cream remaining in the saucepan.
Stir the mixture until the chocolate is melted and the mixture is smooth.
Transfer the chocolate pastry cream to another bowl.
Place a piece of plastic wrap directly on the surface of the pastry creams.
Allow to cool for 30 minutes and then refrigerate until cold.
To assemble the cake:
Cut both cake layers in half horizontally.
Place one of the layers on a serving dish, cut side up.
Brush some of the rum over the cake (you want to moisten it without soaking it.)
Spread half of the vanilla pastry cream evenly over the cake.
Top with a second layer of cake, cut side up.
Brush some of the rum over the cake.
Spread all of the chocolate pastry cream over the cake.
Top with the third layer of cake, cut side up.
Brush some of the rum over the cake.
Spread the remaining vanilla pastry cream evenly over the cake.
Top with the final layer of cake, cut side down.
Refrigerate the cake while you prepare the icing.
To make the icing and garnish the cake:
Stabilized Whipped Cream - Corn Syrup Method:
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.
Stabilized Whipped Cream - Gelatin Method:
Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
Set aside to cool before using.
In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
Whip the cream until barely stiff.
Add melted and cooled gelatin all at once to cream during whipping.
Stop whipping when cream forms soft peaks.
Finish beating with whisk to adjust consistency to stiff peaks.
Use/serve immediately or cover and refrigerate until needed.
If peaks have softened during refrigeration, rewhip by hand using a whisk.
Frost sides and top of cake, reserving some of the cream to pipe stars.
Put the reserved whipped cream in a pastry bag; set aside.
With the palm of your hand, press the almonds onto the side of the cake.
Using the pastry bag, pipe stars around the bottom and top edge of the cake.
To make the Chocolate Ganache:
Put the chopped chocolate and cream in a small microwave-safe bowl.
Heat on high for 25-30 seconds. Stir until smooth.
Heat for additional time if the chocolate is not completely melted and smooth.
Allow to cool to room temperature.
Apply the chocolate ganache in a decorative design to the top of the cake.
You may also use the ganache to write a Happy Birthday or other message on the top.
Refrigerate the cake until serving.
Semifreddo (Chocolate-Hazelnut Semifreddo,Cappuccino Semifreddo with Mocha Sauce (Semifreddo al Cappuccino), Italian (Ricotta) Cheesecake, Homemade cannoli (Cannoli Shells,Cannoli Filling (#1 and # 2)), Budini or Tiramisu are all good choices.
Sun Apr 15, 2012 5:03 pmForum Host
Thank you soooooooo much! That Rum Cake would indeed Knock Anyones Socks Off! I will also choose one of the others, but this one is really special,
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