Italian Rum Cake Recipe

Ingredients

• 5 large eggs ((at room temperature) See Note 3 )
• 3/4 cups (150 grams) granulated sugar ((superfine or caster sugar if available))
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract ((optional - anisette can also be used))
• 1 1/4 cups (150 grams) cake flour (See Note 4)
• 2 1/2 cups (600ml) whole milk
• 1 long strip lemon zest
• 6 egg yolks
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120ml) whole milk
• 1/2 cup (60 grams) all purpose flour
• 2 teaspoon vanilla extract
• 2 ounces (60 grams) chopped dark chocolate
• 1 cup (240ml) water
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (60ml) white or dark rum ((more if a strong rum flavor is preferred))
• 1 cup sliced almonds
• 1 1/2 cup (360 ml) heavy whipping cream
• 3 tablespoons powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons unflavored powdered gelatin ((optional but required for stabilized whipped cream))
• Maraschino cherries and chocolate to decorate

Instructions

1. 1

   --- Italian sponge cake ---

2. 2

   Making a sponge cake requires a light hand so as not to deflate the air that's beaten into the eggs. If prepared correctly, the cake will rise and puff in the middle during baking then sink slightly so that it is mostly flat on top.

3. 3

   Preheat the oven to 340ºF/170ºC. Butter a 8-inch or 9-inch (20 or 23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside. (See notes 1 and 2 below).

4. 4

   Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).

5. 5

   Once the eggs have been whipped, stop the stand mixer and fold in the flour a little at a time. Use a large spatula, taking care to slowly incorporate the flour with gentle movements from the bottom up. Folding the flour in carefully is very important. Do not beat the batter or it will deflate and the cake won't rise.

6. 6

   Pour the mixture into the prepared springform cake pan.

7. 7

   Bake in a preheated oven for about 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).

8. 8

   Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing. If well wrapped in cling film, the sponge cake lasts 3-4 days in the refrigerator, or it can be frozen.

9. 9

   --- Crema pasticcera (Italian pastry cream) ---

10. 10

    Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don't boil. Set aside.

11. 11

    In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.

12. 12

    Remove strip lemon zest from the heated milk and discard.

13. 13

    Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.

14. 14

    Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.

15. 15

    Divide the Italian pastry cream into two heatproof bowls.

16. 16

    Stir the chopped chocolate thoroughly into one.

17. 17

    Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.

18. 18

    Refrigerate until thoroughly chilled.

19. 19

    Before using, stir until smooth.

20. 20

    --- Rum syrup ---

21. 21

    Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.

22. 22

    Remove from the heat and set aside to cool.

23. 23

    Stir the rum into the cooled simple syrup.

24. 24

    Set aside until needed. Refrigerate if making in advance.

25. 25

    --- Toasted almonds ---

26. 26

    Preheat the oven to 350ºF/180ºC.

27. 27

    Spread the sliced almonds evenly on a baking sheet.

28. 28

    Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.

29. 29

    Set aside to cool. Place in a sealed container if making in advance.

30. 30

    --- Whipped cream frosting ---

31. 31

    Place the mixer bowl and whisk in the fridge or freezer to become really cold.

32. 32

    If making stabilized whipped cream, sprinkle the unflavored, powdered gelatin over 6 teaspoons of water in a small, microwave-safe bowl. Set it aside for 3 or 4 minutes. Then microwave to melt the mixture and dissolve the powdered gelatin, stirring as necessary. This will take just seconds, so watch it carefully. Set aside to cool slightly while you whip the cream.

33. 33

    Pour the heavy whipping cream into the electric mixer bowl and add the powdered sugar and vanilla extract. Use the whisk attachment to whisk until the cream starts to thicken and form soft peaks.

34. 34

    If using gelatin to make stabilized whipped cream, turn the mixer to a low speed and slowly pour in the gelatin mixture.

35. 35

    With the mixer on medium-high speed and whisk until firm peaks form, being careful not to overwhip.

36. 36

    Use immediately or refrigerate briefly.

37. 37

    --- Assembing and decorating ---

38. 38

    Use a sharp serrated knife to cut the pan di spagna into three even layers.

39. 39

    Place one layer of cake on a serving plate then spoon rum syrup over to moisten.

40. 40

    Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.

41. 41

    Press the cake gently but firmly so that it sticks to the vanilla pastry cream.

42. 42

    Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.

43. 43

    Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.

44. 44

    If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.

45. 45

    Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.

46. 46

    Decorate with maraschino cherries and flakes of chocolate.