Italian Rum Cake #2
Submitted by gsalamon
Italian rum cake with a dense sour cream butter cake sliced into six layers, soaked with dark rum, and filled with lemon pastry cream. A showstopping celebration dessert.
YIELD
10 servingsPREP
60 minCOOK
60 minREADY
120 minSix layers. That’s what makes this Italian rum cake dramatic. A single dense, buttery cake baked in one pan, cooled, then sliced horizontally into six thin layers. Each one gets sprinkled with dark rum and spread with a lemon-scented pastry cream. When assembled and chilled, the layers meld together into something that’s more custardy than cakey with a rum warmth running through every bite.
The pastry cream is a true crema pasticcera. Egg yolks and sugar beaten with flour, then hot milk poured in slowly (temper it or the eggs scramble), cooked until thick, and finished with grated lemon peel. This needs to chill completely before assembly. Warm custard melts into the cake layers and makes them soggy instead of creating distinct, layered stripes.
The cake itself is a pound cake variation: a full cup of butter creamed with sugar, eggs added one at a time, sour cream for moisture and tang, and nutmeg for a subtle warmth that works beautifully with the rum and lemon. It needs to be dense enough to slice into six even layers without crumbling.
The cake cracks on top when it’s done. That’s normal and expected. Those cracks disappear under the custard coating anyway.
Two hours of chilling after assembly lets the rum soak into the layers and the custard firm up, creating that signature texture where you can’t quite tell where cake ends and cream begins.
Chef Tips
- Use a long serrated knife for slicing the cake into layers. Mark the sides with toothpicks at even intervals as guides
- Sprinkle rum sparingly on each layer. You want it damp, not drenched. Too much rum and the layers disintegrate
- The custard should be thick enough to spread without running off the edges. If it’s too thin, chill it longer
- This tastes best after a full day in the fridge. The flavors continue to develop overnight
Variations
- Add a tablespoon of espresso powder to the custard for a tiramisu-like twist
- Use amaretto instead of dark rum for an almond-flavored version
- Fold whipped cream into the chilled custard for a lighter, mousse-like filling
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Beat the yolks and ¼ cup sugar together in a mixing bowl and slowly add ¼ cup flour.
Meanwhile, place the milk in a small pot and bring to the brink of boiling.
Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot.
Place over medium heat and cook, stirring constantly, until the mixture thickens.
Remove from the heat and mix in the lemon peel.
Scrape into a plastic container, cover and place in the refrigerator to chill.
Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle.
Add the eggs 1 at a time, waiting until the previous 1 has been absorbed.
Add the sour cream and mix until incorporated.
Add vanilla, nutmeg, baking soda and salt.
Decrease the speed to medium, add remaining flour and mix an additional minute.
Scrape the batter into a 1-quart round or rectangular cake pan, leaving ½-inch space at the top.
Place on the middle rack of the oven for 50-to-60 minutes.
The cake is done when the surface cracks and a toothpick inserted into the center comes out clean.
Remove cake from the oven and let cool for 15 minutes before unmolding onto rack.
When the cake is completely cool, slice it into 6 layers.
Place the first layer on a cake platter and sprinkle with some of the rum.
Cover the layer with some of the custard mixture.
Place the second layer on top of the custard, sprinkle with rum and cover with more custard.
Continue until the cake is assembled.
Lightly spread the custard all over the surface of the cake.
Refrigerate for 2 hours before serving.
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