Italian Rum Cake

Course : Cakes
Serves: 1
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---Sponge Cake---
6 large eggs separated
1 1/2 Cups flour
1 1/2 Teaspoons baking powder
1 1/2 Cups sugar
1/3 Cup cold water
1 Teaspoon vanilla
---Rum Syrup---
2 Cups water
1 Cup sugar
4 Ounces white rum (4-5 ounces)
---Cream Filling---
1 1/2 Cups sugar
1/2 Cup flour
4 Tablespoons cornstarch
1 teaspoon salt
2 large eggs
1 Quart milk
2 Tablespoons butter
4 Tablespoons vanilla
1 Ounce unsweetened chocolate

Preparation / Directions:

The Cake Beat egg yolks, add water and 3/4 cup sugar. Beat until thick. Add vanilla, flour and baking powder, mix well. Clean blades and beat egg whites until frothy. Add rest of sugar, beat until stiff but not dry. Fold into yolk mixture. Bake in spring form pan 50-60 minutes at 325 degrees . Boil water with sugar 3-4 minutes. Cool and add rum. When cake is cool split into 3 layers. Make the filling Cream sugar, cornstarch, salt and eggs to make a smooth thick paste. Set aside. Scald milk and butter. Add paste to milk while still over heat. Cook, stir with wire whisk until thick and smooth. Cover with wax paper right on filling until cool. When cool, add flavoring. Divide Filling in half and add chocolate to half. Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla filling. Put on second layer, sprinkle with 1/3 more of the syrup and add chocolate filling. Invert top layer and put on rest of syrup. Frost with whipped cream. Garnish with strawberries.

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