Rum Cake Fraccaro
Submitted by tptptp
Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.
YIELD
14 servingsPREP
50 minCOOK
40 minREADY
90 minThis is a proper Italian celebration cake with three components made from scratch: a light sponge cake, a cherry-rum soaking syrup, and a stovetop pastillera cream (crema pasticcera) filling. The whole thing gets wrapped in sweetened whipped cream and pressed with toasted sliced almonds on the sides.
The sponge layers are made with the zabaglione method. Eggs and sugar beat over a double boiler until warm, then whip off the heat for a full 8 minutes until the mixture doubles in volume. That trapped air is the only leavening. There’s no baking powder, no butter. Just eggs, sugar, and twice-sifted flour folded in gently so the batter doesn’t deflate.
Soaking each layer with the cherry-rum syrup keeps the sponge moist and adds a boozy, fruity sweetness that soaks all the way through.
Kitchen Tips
- Sift the flour twice as directed. This cake has no chemical leavener, so ultra-fine flour is critical for a light texture. Clumps of flour will weigh down the batter.
- Fold the flour in gently with a spatula, not a whisk. Aggressive mixing knocks out the air you spent 8 minutes whipping in.
- Scald the milk for the pastillera cream but don’t boil it. Boiled milk can curdle when it hits the eggs.
- Refrigerate the assembled cake for at least 2 hours before serving. The cream sets and the layers bond together, making it much easier to slice cleanly.
Variations
- Use dark rum instead of light for a more intense, caramel-forward rum flavor.
- Replace maraschino cherry syrup with amaretto for an almond-rum combination.
- Top with fresh berries instead of piped whipped cream for a more rustic presentation.
Ingredients
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.
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