Italian rum cake is a showstopper of a cake consisting of three layers of rum syrup drenched Italian vanilla sponge cake (pan di spagna). Inside you’ll find a layer of vanilla pastry cream and another layer of chocolate pastry. If this isn’t enough, the assembled cake is covered in whipped cream and sliced almonds
1 8 or 9 inch (20 or 23 cm) springform cake pan optional but handy (See note 1)
1 Long serrated knife optional but handy
Ingredients
Italian sponge cake
5large eggs(room temperature)
¾cups150 grams granulated white sugar
1teaspoonvanilla extract
½teaspoonlemon extract/anisette(optional)
1 ¼cups(150 grams) cake flour(See Note 3)
Crema pasticcera (Italian pastry cream)
3cupswhole milk
1long strip lemon zest
6egg yolks
¾cupsugar
½cupflour
2teaspoonvanilla extract
2ounceschocolate((60 grams) chopped)
Rum syrup
1cupwater
½cupsugar
¼cuprum(more if a strong rum flavor is preferred)
Toasted almonds
1cupsliced almonds
Whipped cream frosting
1cupheavy whipping cream
1tablespoonsuperfine sugar
1teaspoonvanilla extract
To decorate
Maraschino cherries and chocolate to decorate
Instructions
Italian sponge cake
Preheat the oven to 340ºF/170ºC. Butter a 8 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).
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).
Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up.
Pour the mixture into the prepared springform cake pan.
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).
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.
Crema pasticcera (Italian pastry cream)
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.
In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
Remove strip lemon zest from the heated milk and discard.
Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
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.
Divide the Italian pastry cream into two heatproof bowls.
Stir the chopped chocolate thoroughly into one.
Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
Refrigerate until thoroughly chilled.
Before using, stir until smooth.
Rum syrup
Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
Remove from the heat and set aside to cool.
Stir the rum into the cooled simple syrup.
Set aside until needed. Refrigerate if making in advance.
Toasted almonds
Preheat the oven to 350ºF/180ºC.
Spread the sliced almonds evenly on a baking sheet.
Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
Set aside to cool. Place in a sealed container if making in advance.
Whipped cream frosting
Place the mixer bowl and whisk in the fridge or freezer to become really cold.
Pour the heavy whipping cream into the electric mixer bowl
Use a whisk attachment to begin whisking until the cream starts to thicken.
Gradually add the superfine sugar and vanilla extract.
Whip until firm peaks form being careful not to overwhip.
Refrigerate until needed
Assembing and decorating
Use a sharp serrated knife to cut the pan di spagna into three even layers.
Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
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.
Decorate with maraschino cherries and flakes of chocolate.
Video
Notes
An 8-inch springform pan is preferable and will make thicker layers as seen in the photos. However, a 9-inch pan can also be used.
Line the base and sides of the cake pan when making the Italian sponge cake.
Cake flour is found in the baking aisle of the grocery store. It is a softer flour that will produce light results. Plain all-purpose flour can be used though the cake won't be quite as light.
Top Tips
Read through the recipe a few times. Most of the parts can be made in advance.
Make the cake up to a month ahead. Wrap it well in plastic and freeze. It will thaw quickly.
The crema pasticcera made a day or two before will keep well in the fridge. Press some plastic wrap on the surface so it doesn't form a skin.
Rum syrup keeps well in a jar in the fridge for up to a week.
The part that can't be made in advance is the whipped cream frosting. Make it just before you need it. Have the cream very cold as well as the beaters and the bowl..
Scroll up and read all the extra information that will help you make this Italian Rum Cake perfectly every time!Similar recipes to this Italian Rum Cake can be found in many cookbooks and websites. However, this recipe uses adaptions of my personal recipes that I have been using and testing for many years.