Rum Cake Fraccaro

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Servings: 8 servings Difficulty: Advanced
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A classic Italian layered sponge cake soaked in cherry-rum syrup and filled with creamy custard
Rum Cake Fraccaro recipe image
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Rum Cake Fraccaro

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 947.0
Dietary:
V Vegan

Description

This elegant Rum Cake Fraccaro is a traditional Italian dessert that combines a light, airy sponge cake with rich pastillera cream and whipped topping. The layers are generously brushed with a sweet cherry-rum syrup, adding a sophisticated depth of flavor and moisture. Finished with roasted almonds pressed into the sides and a decorative swirl of whipped cream on top, this cake is visually stunning and deliciously indulgent. It is perfect for holiday gatherings, celebrations, or as a special treat for dinner parties.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
  2. For the cake: Combine the eggs, sugar, and vanilla in the top of a double boiler.
  3. Beat over boiling water for 3-4 minutes until warm.
  4. Remove from heat and continue to whip with a mixer on high speed for 8 minutes until mixture becomes thick and doubles in size.
  5. Gently fold in the sifted flour.
  6. Divide batter evenly among the prepared pans.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the syrup: Mix together the Maraschino cherry syrup and rum in a small bowl. Set aside.
  10. For the pastillera cream: Scald the milk in a saucepan.
  11. In a separate bowl, combine the remaining eggs, sugar, grated lemon peel, vanilla, and flour.
  12. Gradually pour the scalded milk into the egg mixture, stirring constantly.
  13. Transfer the mixture back to the top of a double boiler (or a heatproof bowl over simmering water).
  14. Cook over boiling water, stirring constantly, for 4-5 minutes until the mixture thickens into a custard.
  15. Remove from heat and let the cream cool to room temperature.
  16. For the topping: Beat the whipping cream until stiff peaks form.
  17. Fold in the sugar and vanilla. Set aside.
  18. To assemble: Place one cake layer on a serving plate. Sprinkle generously with the cherry-rum syrup.
  19. Spread half of the pastillera cream over the syrup-soaked layer.
  20. Place the second cake layer on top. Sprinkle with syrup and spread the remaining pastillera cream.
  21. Place the third cake layer on top. Sprinkle with the remaining syrup.
  22. Spread the whipped cream topping evenly over the top and sides of the cake.
  23. Press the sliced roasted almonds onto the sides of the cake.
  24. Pipe additional whipped cream onto the top for decoration if desired.
  25. Refrigerate the cake until ready to serve.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 947.0kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.7g14%
Cholesterol 279.8mg94%
Sodium 96.1mg5%
Total Carbohydrate 199.2g67%
Dietary Fiber 2.4g10%
Sugars 131.1g
Protein 18.8g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, cherry, custard, dessert, fraccaro, italian, layered, lemon, milk, rum, sponge, vanilla, whipped cream
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