Italian Rum Cake

Recipe by Dee514
READY IN: 2hrs
SERVES: 12
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Italian Sponge Cake (Pan di Spagna):
  • Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
  • Add flour, a little at a time, gently folding it in until well blended.
  • Gently fold in vanilla and lemon rind (if using it).
  • Beat egg whites until stiff but not dry and fold into cake mixture.
  • Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
  • Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
  • Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
  • Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
  • Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, 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.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, 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.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
  • Bring to a boil, and stir until the sugar is dissolved.
  • Remove from the heat and cool before using.
  • *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
  • 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.
  • Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch 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 pasticciera 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 pasticciera 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, optional) with remaining stabilized whipped cream.
  • Cover and refrigerate 1 hour before serving.
  • Refrigerate any leftovers.
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