Amazing Italian Rum Cake
This Italian rum cake is made with three layers of sponge cake, each layer is spread with rum syrup and cream filling. It's a beautiful yet delicious cake that surprises everyone at any occasion.
Yield
16 servingsPrep
65 minCook
60 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sponge cake | |||
| 6 | large |
eggs
separated |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
water
cold |
|
| 1 | teaspoon |
vanilla extract
|
|
| Rum syrup | |||
| 2 | cups |
water
|
|
| 1 | cup |
sugar
|
|
| 4 | ounces |
light rum
|
|
| Cream filling | |||
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
cornstarch
|
|
|
salt
|
*
|
||
| 2 | large |
eggs
|
|
| 1 | quart |
milk
|
|
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
vanilla extract
|
|
| 1 | ounce |
unsweetened chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sponge cake | |||
| 6 | large |
eggs
separated |
|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 355 | ml |
sugar
|
|
| 79 | ml |
water
cold |
|
| 5 | ml |
vanilla extract
|
|
| Rum syrup | |||
| 473 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 115.6 | ml/g |
light rum
|
|
| Cream filling | |||
| 355 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
cornstarch
|
|
| 1 | x |
salt
|
*
|
| 2 | large |
eggs
|
|
| 0.9 | l |
milk
|
|
| 3E+1 | ml |
butter
|
|
| 6E+1 | ml |
vanilla extract
|
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
Directions
The Cake:
Beat egg yolks, add water and ¾ cup sugar. Beat until thick. Add vanilla, flour and baking powder, mix well. Clean blades and beat egg whites until frothy.
Add rest of sugar, beat until stiff but not dry. Fold into yolk mixture. Bake in spring form pan 50 to 60 minutes at 325 degrees F .
Rum Syrup:
Boil water with sugar 3 to 4 minutes. Cool and add rum. When cake is cool split into 3 layers.
Make the filling:
Cream sugar, cornstarch, salt and eggs to make a smooth thick paste. Set aside.
Scald milk and butter. Add paste to milk while still over heat. Cook, stir with wire whisk until thick and smooth.
Cover with wax paper right on filling until cool. When cool, add flavoring. Divide Filling in half and add chocolate to half.
Now sprinkle ⅓ of syrup on bottom layer and spread with vanilla filling. Put on second layer, sprinkle with ⅓ more of the syrup and add chocolate filling. Invert top layer and put on rest of syrup.
Frost with whipped cream. Garnish with strawberries.
