Italian Rum Cream Cake

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Preheat oven to 350 degrees. Grease and flour two 9inch round tins.
BUTTER RUM CAKE
3 cups sifted cake flour
3-1/2 tsp baking powder
1/2 tsp salt
Mix in a small bowl, set aside
3/4 cup unsalted, room temp. Butter
1-1/3 cups sugar
6 egg yolks
3/4 cup milk
1/4 cup rum
2 tsp vanilla
In mixing bowl beat butter till creamy, slowly add sugar beat until fluffy. Add egg yolks in 2 batches blending after each addition. Add vanilla.
Turn mixer to low add flour, milk and rum alternating. Beginning and ending with flour.
Pour into prepared pans. Bake 22-28 minutes until toothpick inserted comes out clean. Let cool on racks in pans for 10-15 minutes. Turn cakes out of pans and let cool completely.

RUMMY SIMPLE SYRUP
For brushing on cake layers.
In a small sauce pan
1/4 cup rum
1/3 cup water
1/2 cup sugar
Bring to a boil continue to cook until sugar is dissolved. Remove from heat and let cool.
Slice cooled cakes down the center and brush with cooled rummy syrup.

FILLING CREAM
3 Tbsp sugar
3 egg yolks
3 Tbsp flour
1/2 tsp vanilla
2 cups whole milk
1 Tbsp butter
Mix sugar, eggs, flour and vanilla in a sauce pan. In a separate sauce pan scald milk. Slowly add milk to egg mixture stirring constantly. Bring to a boil and continue to cook 4 minutes. Remove from heat add butter stirring till melted. Place in small bowl, cover and place in fridge 3-4 hours.

Stack cakes filling with cream in between each layer. Let rest in fridge for a couple hours before frosting.

WHIPPED CREAM TOPPING
in a chilled mixing bowl, add 2 cups heavy whipping cream beat until begins to get thick add 2 tsp of light corn syrup down sides of bowl and 1 tsp vanilla. Continue to whip until thick. Frost cake and decorate. I added a cherry on top and almonds on the sides.
ENJOY!!;)
**Recipe is linked to http://www.foodiefriendsfriday.com January 4,2013 linky party******

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8 thoughts on “Italian Rum Cream Cake

    • Haha!! I had all age groups enjoying the cake, so I had to watch what I added! But, I did add extra to the rum simple syrup and next time I would add some to the cream filling!!:) looks like I will have to make it again!!;)

  1. This is somewhat a traditional Italian cake for holidays and birthdays is it not? The ones with the liquor soaked, the cream layers and the nuts all around. Sometimes have the thin chocolate designs stuck on the top… if it’s anything like that, I’m in! Awesome cake.

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