Re: Italian Rum Cake
These are not from Little Italy - but if anyone would like to try them - here goes -
Italian Cream Cake with a twist
1 cup Butter
2-1/2 cup Sugar, divided
5 Eggs, separated
1 teaspoon Vanilla
1 teaspoon Coconut extract
3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoon Baking soda
1 cup Buttermilk
1/2 cup Amaretto
1 cup Coconut
1 cup Chopped pecans
Whip the egg whites in bowl to stiff peaks, adding half (1-1/4 cups) of the sugar. Set aside.
Cream together the butter and the other half of the sugar. Add the vanilla and coconut extract. Add the eggs, one at a time, and then add the dry ingredients (flour, baking powder, salt and baking soda), alternating with the wet ingredients (buttermilk and amaretto). Add the coconut and pecans. Beat well. Fold in the beaten egg whites. Pour into two prepared pans and bake at 350 degrees for 30 to 35 minutes.
Cream Cheese Frosting
For cream cheese frosting, the ingredients should be half way between cold and room temperature. Cream together 1 pound of butter with 1 pound of confectioners' sugar. Add 6 3-ounce packages of cream cheese and 3 teaspoons of lemon extract. Spread on the cooled cake.
HOLIDAY RUM CAKE
CAKE:
1 c. pecans or walnuts, chopped
1 (18 oz.) pkg. yellow cake
1 (3 3/4 oz.) pkg. Jello vanilla instant pudding & pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. 80 proof dark rum
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. 80 proof dark rum
Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients. Pour batter over nuts.
Bake 1 hour. Cool.
Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Italian Rum Cake
Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream.
Italian Sponge Cake Pan di Spagna
5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups pastry flour, sifted
1 teaspoon vanilla
1/2 teaspoon grated fresh lemon rind (optional)
Italian Pastry Cream Pasticciera Cream
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter
Chocolate Pasticciera Cream
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
2 ounces baking chocolate, grated
1 tablespoon butter
Rum Syrup
1/4 cup dark rum or 1 tablespoon rum flavoring (light rum may be used in place of dark)
1/3 cup water
1/2 cup sugar
Corn Syrup Method
2 cups heavy cream
1/2-1 teaspoon vanilla
2 teaspoons light corn syrup
Gelatin Method
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla
1-2 tablespoon sugar
1Italian Sponge Cake (Pan di Spagna): Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
2Add flour, a little at a time, blending it in well.
3Add vanilla and lemon rind (if using it).
4Beat egg whites until stiff but not dry and fold into cake mixture.
5Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9inch layer pans).
6Pour cake batter into prepared pan(s) and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
7Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
8Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
9Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
10In a separate sauce pan, scald milk.
11Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
12Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
13Cook 4 minutes longer, stirring constantly.
14Remove pan from heat, add butter and mix well.
15Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
16If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
17Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
18In a separate sauce pan, scald milk.
19Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
20Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
21Cook 4 minutes longer, stirring constantly.
22Add chocolate and while stirring, cook 1 minute longer.
23Remove pan from heat, add butter and mix well.
24Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
25If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
26Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
27Bring to a boil, and stir until the sugar is dissolved.
28Remove from the heat and cool before using.
29*NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
30Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
31Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
32Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
33Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
34Set aside to cool before using.
35In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
36Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
37Whip the cream until barely stiff.
38Add melted and cooled gelatin all at once to cream during whipping.
39Stop whipping when cream forms soft peaks.
40Finish beating with whisk to adjust consistency to stiff peaks.
41Use/serve immediately or cover and refrigerate until needed.
42If peaks have softened during refrigeration, rewhip by hand using a whisk.
43Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
44Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
45Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
46Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
47Spread a layer of vanilla pasticciera cream on the first sponge layer.
48Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
49Spread a layer of stabilized whipped cream on the second sponge layer.
50Top the whipped cream layer with another layer of rum sprinkled sponge cake.
51Spread a layer of chocolate pasticciera cream on the third sponge layer.
52Top the chocolate layer with the last layer of sponge cake.
53Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
54Cover and refrigerate 1 hour before serving.
55Refrigerate any leftovers.
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Re: Italian Rum Cake
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