Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Amazing Italian Rum Cake

StarStarStarStarEmpty star

Your rating

Recipe

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 servings

Prep

65 min

Cook

60 min

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
Sponge cake
6 large eggs
separated
Camera
1 ½ cups all-purpose flour
Camera
1 ½ teaspoons baking powder
Camera
1 ½ cups sugar
Camera
cup water
cold
Camera
1 teaspoon vanilla extract
Camera
Rum syrup
2 cups water
Camera
1 cup sugar
Camera
4 ounces light rum
Cream filling
1 ½ cups sugar
Camera
½ cup all-purpose flour
Camera
4 tablespoons cornstarch
Camera
salt
* Camera
2 large eggs
Camera
1 quart milk
Camera
2 tablespoons butter
Camera
4 tablespoons vanilla extract
Camera
1 ounce unsweetened chocolate
Camera

Ingredients

Amount Measure Ingredient Features
Sponge cake
6 large eggs
separated
Camera
355 ml all-purpose flour
Camera
7.5 ml baking powder
Camera
355 ml sugar
Camera
79 ml water
cold
Camera
5 ml vanilla extract
Camera
Rum syrup
473 ml water
Camera
237 ml sugar
Camera
115.6 ml/g light rum
Cream filling
355 ml sugar
Camera
118 ml all-purpose flour
Camera
6E+1 ml cornstarch
Camera
1 x salt
* Camera
2 large eggs
Camera
0.9 l milk
Camera
3E+1 ml butter
Camera
6E+1 ml vanilla extract
Camera
28.9 ml/g unsweetened chocolate
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


Kathi

followed steps to a tee,only problem was whenI got to the filling step it said what to add an when,flour was listed in the filling section but never said when it was to be added,everything else was mentioned,so I added it to the paste step

Marguerite Lee

Thank you. Missing photo, close to childhood Italian Rum Cake delight served at family celebrations growing up in Phila. Am still looking for the recipe lost in my several moves from there. Thank you so much.

Italian Restaurants Niagara Fa

It is good to find out the recipe of the Italian rum cake as i am a great lover of Italian food.

 

 

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 37014% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 73mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 2%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 0%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Cheesy Italian Basil Tomato Pesto Pizza

Mario Batali's "Eataly" Restaurant in New York

For those who want to eat their way through Italy, perhaps a visit to Mario Batali's new restaurant, Eataly, will do in a pinch. Even if you can't make it to New York to visit Eataly, there are many delicious Italian recipes that can be recreated in your home kitchen.

More breaking news

 

Email this recipe