The Best Italian Rum Cake Recipe

Sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim 4 25 ounces king arthur all purpose flour or 4 625 gold medal 1 cup sifted unbleached all purpose flour.

The best italian rum cake recipe.

That s a different type cake. If you make it with 3 layers omit the whipped cream layer. Sift onto a sheet of waxed paper and then spoon into measuring cup and level. Beat egg yolks add water and cup sugar.

Place bottom layer on plate cut side up brush with rum syrup becarful not to get cake too wet or the layers will be soggy. It s not heavy like a pound cake. Assembly of cake 1. Shake out any excess.

Taste of home has the best rum cake recipes from real cooks featuring reviews ratings how to videos and tips. Add 4 eggs 1 2 cup cold water 1 2 cup vegetable oil and 1 2 cup baquardi rum 80 proof. There are 3 basic parts to the cake. For the pastry cream.

Stir in the rum and vanilla. Italian rum cake is a delicious 3 or 4 layer cake which is a tradition for birthdays special occasions in many italian families. 1 cup sifted unbleached all purpose flour. Below are the recipes for all three parts.

Spritz a 10 to 12 cup bundt pan with cooking spray. For an extra layer of nutty flavor sprinkle the inside of the pan with almond flour and turn the pan to coat evenly. Add vanilla flour and baking powder mix well. I told you face down on the floor.

My favorite authentic bakery style italian rum cake. Sponge cake layers pasticciera cream filling and stabilized whipped cream. Slice cake in 1 2 to form two layers. Allow to soak in for about 5 min.

Pour the milk into a medium saucepan set over low heat. If you like the original recipe that s great but please just don t call it italian cream cake. Whisk in 1 2 cup sugar the cornstarch and pinch of salt and bring the milk to a simmer just to. Ingredients for the sponge cake.

Just in case you were wondering an italian rum cake recipe isn t a babka. Looking for rum cake. Lol the original recipe calls for dark rum i had regular clear rum. The big key is letting it sit.

Clean blades and beat egg whites until frothy. So think yellow cake wet and rummy. It s a yellow cake that will absorb a lot of liquid.