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Rum Cake Italian Style

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Average Rating: 
(total ratings: 19)
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Servings: 12
 
Comments:
In Italy, cake making is an art and the cakes taste as wonderful as they look. This Italian Rum Cake is one of their specialties. Serve it for birthdays and for other festive celebrations. Decorate the top with whipped cream rosettes and put lots of sliced almonds around the sides of the cake for an attractive presentation, or decorate as desired.

Topping the cake with fresh fruit, such as whole strawberries, makes a beautiful look for a centerpiece for your dinner table before serving dessert with coffee or tea.

Ingredients:
Italian Sponge Cake:
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)

Italian Pastry Cream Pasticciera Cream:
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 cups whole milk
1 tablespoon butter

Chocolate Pasticciera Cream:
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

Rum Syrup:
1/4 cup light or dark rum or 1 tablespoon rum flavoring
1/3 cup water
1/2 cup granulated sugar

Stabilized Whipped Cream-Corn Syrup Method:
2 cups heavy cream
1/2 to 1 teaspoon vanilla extract
2 teaspoons light corn syrup

Stabilized Whip Cream-Gelatin Method:
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla extract
1 to 2 tablespoons granulated sugar

For Decoration (optional)
Sliced almonds, for decorating sides of cake
Whipped cream, for piping rosettes around top of cake

Instructions:
For the Italian Sponge Cake:
Preheat oven to 375 degrees F/190 degrees C. 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.

Note:
Cakes can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.

For the Italian Pastry Cream:
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.

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).

For the Chocolate Pastry Cream:
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.

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).

For the Rum Syrup:
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.

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.

For the 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.

For the 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 or serve immediately or cover and refrigerate until needed.

If peaks have softened during refrigeration, re-whip by hand using a whisk.

Assemble Cake:
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, and if desired, decorate top of cake by piping rosettes using whipped cream and cover sides of cake with sliced almonds, or decorate as desired. Place cake in refrigerator for 1-2 hours before serving.

Store any uneaten cake in the refrigerator.

Makes 12 servings.

Recipe adapted from Recipezaar.com

Date: January 25, 2008

Reviews

Reviewer: annie
Rating: 
Review:
i made this and it was delicious!

See photo of Rum Cake at: http://img530.imageshack.us/img530/751/002uv5.jpg

 
Reviewer: Maria
Rating: 
Review:
If there was a rating above Excellent I would have checked that box! My brother's girlfriend made this for his 40th birthday and it was AMAZING. REALLY! The was the BEST ITALIAN RUM CAKE I EVER TASTED! Everyone thought the same..even my Italian Dad!

 
Reviewer: Lia
Rating: 
Review:
This is just like the birthday cakes we had as kids!

 
Reviewer: Irma Kentie
Rating: 
Review:
This cake is very tasty. Due to previous comments about how thin the layers came out in the pan, I increased the recipe by half again. I was also unsure about the batter before adding in the beaten egg whites. It was almost like a cookie dough, very heavy. But with alot of patience, and very slow folding in, it came up lighter.The baking time was very off. The 2 9" round pans were baked in 20 min., not 40. The cake once assembled, is best on the second day. The rum syrup is very mild, and the rum was not discernible. Next time I will try just the rum and water. I decorated with the whipped cream just like the photo, and the almonds really made the cake, for taste and texture. All in all, a very good cake. Will make it again!

 
Reviewer: Carrol Ann
Rating: 
Review:
I was asked to make an Italian Rum cake for someone to give to her mother, this is a year B-Day tradition for them. I have NEVER made this before, so I did a sample one before the real one and WOW they raved and said it was the best they EVER had! I Posted photos on my Facebook and have gotten many comments on the presentation too! Thanks!

 
Reviewer: Angela Benson
Rating: 
Review:
Easy recipy to follow, but long process. I worked 8 hour shift and came home to make birthday cake for a friend. Her favorite: Italian Rum. Totally worth the work! My friend called and said "It was the bomb! The best cake she ever had. Totally how she remembered it." Thank you for sharing your recipe!

 
Reviewer: Jessica
Rating: 
Review:
I had a very hard time folding the cake batter together as it came out very doughy. I then decided to change it up a bit which gave a better result. I mixed the yolk with the sugar and then folded in the egg white which made a very fluffy mixture. Then I sifted in pastry flour while continuously folding it. This guarantees a better result for those who had a hard time as I did!

 
Reviewer: Barbara Silva Wagner
Rating: 
Review:
Oh how this reminds me of home, and the best Italian Cream Rum Cake....I had it at my bridal shower and baby shower. Thank you, grazie, mahalo........

 
Reviewer: Sandy Weeks
Rating: 
Review:
I like making this until the cake part. I have tried 4 times to make it. It is delicious but loosing your sanity when you get to the cake folding and cutting can be a killer. Is there a trick I am missing? Will you ever improve that part of the recipe? I'll keep the rest of the layers. Italian daughter here with many family still wanting the recipe.

 
Reviewer: Franco
Rating: 
Review:
To Sandy: I followed the recipe measurments precisely. I was discouraged at first because the yolk mixture was too thick, so I whipped my whites like the recipe said, then I took about a third of them and added them to the yolk mixture. I hooked up the paddle attachment to my kitchen aid mixer, and mixed it until the consistency was lighter. Then I gently folded the remaining two thirds of the whites in. The cake came out light and fluffy after about 20 minutes in the oven. Hope this helps.

 
Reviewer: Rob
Rating: 
Review:
Pastry fillings were too loose, do yourself a favor, and don't use this recipe...very aggravating and really not worth the time it takes to make.

 
Reviewer: katia filice
Rating: 
Review:
I found the cake was too heavy for this recipe, to me it didn't rise enough to cut into layers so I had to make 3 separate layers. Either way I think the idea is definately there...I would try a lighter sponge cake next time...

 
Reviewer: Stephanie Chazan
Rating: 
Review:
Hi Diana, I am going to make this rum cake for my Italian boyfriend and his very Boston family soon, but I am having some trouble understanding part of the recipe. Do you make both versions of the stabilized whipped cream, or just use one or the other? (gelatin or corn syrup based)? I would think just one, and based on web searching it seems like the gelatin is the way to go. I am looking forward to hearing from you so that I can attempt this awesome cake! Thank you.

 
Reviewer: felix ekstrom
Rating: 
Review:
This was the best I have ever tasted, I did one extra thing though, on top instead of whipped cream, I used the icing of the Boston Cream Pie. WOW! I love this site! Thank you so much Diana

 
Reviewer: Joe
Rating: 
Review:
Wow, didn't get past making the actual cake... the folding of the egg whites into the first mixture which was doughy took hours and my cake didn't rise at all! Any suggestions?

 
Reviewer: Theresa Hurst
Rating: 
Review:
I was craving this cake from my childhood and was so happy to find this recipe. It is delish but I agree with the above posts about the cake being difficult to work with and not rising. The first batch I made, I actually threw it away because I thought I did it wrong. The next batch came out the same way so I kept working and working and finally got the egg whites incorporated to the batter. The cake did not rise so when I sliced it, I got two VERY thin layers. I knew the cake would not be tall enough, so made a third batter so I would have two more layers. The flavor is there, but there has to be an easier sponge cake.

 
Reviewer: Robert Carroll
Rating: 
Review:
I am Italian from Ct. and have been searching for a great recipe for this cake! I have found it, make it for the first time and it was perfect! I see some have had trouble with the cake so here is a helpful hint. mix egg yolks, vanilla, rind and sugar with a spatula then slowly add the flour folding as you add! Do not use a hand mixer for this or it will not work, tried it and my first cake went in the trash!

 
Reviewer: Anna
Rating: 
Review:
I tried this cake three times- just doesn't work. The cake itself came out very heavy and the fillings were runny. Tried everything to save it.

 
Reviewer: Carmen Lombardi
Rating: 
Review:
Excellent

 

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