Rum Cake Fraccaro
Yield
14 servingsPrep
50 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 6 | large |
eggs
|
|
| ⅔ | cup |
sugar
|
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
sifted twice |
|
| Cherry rum syrup | |||
| 1 | cup |
maraschino cherries
syrup |
*
|
| ¼ | cup |
rum
|
*
|
| Pastillera cream | |||
| 2 | cups |
milk
|
|
| 4 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| Whipped cream topping | |||
| 2 | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
almonds
roasted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 6 | large |
eggs
|
|
| 158 | ml |
sugar
|
|
| 355 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
sifted twice |
|
| Cherry rum syrup | |||
| 237 | ml |
maraschino cherries
syrup |
*
|
| 59 | ml |
rum
|
*
|
| Pastillera cream | |||
| 473 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| Whipped cream topping | |||
| 473 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
almonds
roasted, sliced |
*
|
Directions
Combine eggs, sugar and vanilla in the top of a double boiler.
Beat over boiling water for 3 to 4 minutes.
Remove from heat and continue to whip with a mixer on high speed for 8 minutes until mixture becomes thick and doubles in size.
Fold in flour. Pour into 3 greased and floured 9-inch round baking pans.
Bake for 35 to 40 minutes at 350℉ (180℃).
Cool on a wire rack.
Cherry Rum Syrup:
Mix together cherry syrup and rum and reserve.
Pastillera Cream:
Scald milk.
Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.
Pour in the scalded milk, then transfer this mixture to the top of a double boiler and cook over boiling water, stirring constantly, for 4 to 5 minutes until mixture becomes thick.
Let cool. Beat whipping cream until stiff peaks form.
Fold in sugar and vanilla. Reserve.
Sprinkle each cake layer with cherry-rum syrup.
Spread pastillera cream between the layers. Spread whipped cream topping on the top and sides of the cake. Press sliced roasted almonds onto the sides of the cake. Pipe whipped cream onto the top if desired. Refrigerate until serving time.
