# Italian Rum Cake

Italian rum cake is a showstopper cake consisting of three layers of rum syrup-drenched Italian vanilla sponge cake, vanilla pastry cream, and chocolate pastry cream, covered in whipped cream and sliced almonds.

- Servings: 14 servings
- Total time: 165 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 5 large eggs (at room temperature)
- 150 grams granulated white sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon extract/anisette (optional)
- 150 grams cake flour
- 720 ml whole milk
- 1 long strip lemon zest
- 6 egg yolks
- 150 grams white granulated sugar
- 60 grams all purpose flour
- 2 teaspoons vanilla extract
- 60 grams chopped dark chocolate
- 240 ml water
- 100 grams white granulated sugar
- 60 ml dark rum (more if a strong rum flavor is preferred)
- 1 cup sliced almonds
- 240 ml heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored powdered gelatin (optional but required for stabilized whipped cream)
- 1 maraschino cherries and chocolate to decorate

## Instructions

1. 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.
2. 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.
3. 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).
4. 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. Folding the flour in carefully is very important. Do not beat the batter or it will deflate and the cake won't rise.
5. Pour the mixture into the prepared springform cake pan.
6. 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).
7. Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing.
8. 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.
9. In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
10. Remove strip lemon zest from the heated milk and discard.
11. Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
12. 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.
13. Divide the Italian pastry cream into two heatproof bowls.
14. Stir the chopped chocolate thoroughly into one.
15. Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
16. Refrigerate until thoroughly chilled. Before using, stir until smooth.
17. Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
18. Remove from the heat and set aside to cool.
19. Stir the rum into the cooled simple syrup.
20. Set aside until needed. Refrigerate if making in advance.
21. Preheat the oven to 350ºF/180ºC.
22. Spread the sliced almonds evenly on a baking sheet.
23. Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
24. Set aside to cool. Place in a sealed container if making in advance.
25. Place the mixer bowl and whisk in the fridge or freezer to become really cold.
26. If making stabilized whipped cream, sprinkle the unflavored, powdered gelatin over 4 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.
27. 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.
28. If using gelatin to make stabilized whipped cream, turn the mixer to a low speed and slowly pour in the gelatin mixture.
29. Turn the mixer to high speed and whisk until firm peaks form, being careful not to overwhip.
30. Use immediately or refrigerate briefly.
31. Use a sharp serrated knife to cut the pan di spagna into three even layers.
32. Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
33. Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
34. Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
35. Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
36. Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
37. If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
38. 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.
39. Decorate with maraschino cherries and flakes of chocolate

## Equipment

- electric mixer (stand mixer or hand held)
- 8 or 9 inch (20 or 23 cm) springform cake pan
- long serrated knife

## Tips

- 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

## Source

- Original video: https://www.marcellinaincucina.com/italian-rum-cake/
- Recipe page: https://www.cliprecipe.com/recipe/54874852-15e8-47e6-bd6b-d9164cb28b5a
- Extracted: 2025-03-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt