Rum Cake Fraccaro+++Fggt98 B

This elegant Italian dessert combines a light, fluffy sponge cake with a luscious pastillera custard and a vibrant cherry-rum syrup. The cake layers are soaked in the aromatic syrup, then assembled with smooth custard and topped with sweetened whipped cream and roasted almonds. It offers a perfect balance of textures and flavors, with the warmth of rum complementing the tartness of the cherries. Ideal for celebrations or as a sophisticated ending to a dinner party, this cake is best served chilled. The combination of traditional techniques and rich ingredients makes it a memorable treat for any occasion.

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 14

Calories: 947.0

Dietary: Vegetarian

Description

This elegant Italian dessert combines a light, fluffy sponge cake with a luscious pastillera custard and a vibrant cherry-rum syrup. The cake layers are soaked in the aromatic syrup, then assembled with smooth custard and topped with sweetened whipped cream and roasted almonds. It offers a perfect balance of textures and flavors, with the warmth of rum complementing the tartness of the cherries. Ideal for celebrations or as a sophisticated ending to a dinner party, this cake is best served chilled. The combination of traditional techniques and rich ingredients makes it a memorable treat for any occasion.

Ingredients

6 Eggs
2/3 cup Sugar
1 1/2 cup Sugar
1 1/2 cup Flour, sifted twice

Directions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
2
For the cake: Combine 6 eggs, 2/3 cup sugar, and vanilla in the top of a double boiler.
3
Beat the egg mixture 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 the mixture becomes thick and doubles in size.
5
Gently fold in 1 1/2 cups sifted flour.
6
Divide the 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 the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9
For the Cherry Rum Syrup: Mix 1 cup Maraschino cherry syrup (from the jar) and 1/4 cup rum together. Reserve.
10
For the Pastillera Cream: Scald 2 cups milk in a saucepan.
11
In a small bowl, combine 4 eggs, 3/4 cup sugar, 1/2 teaspoon grated lemon peel, 1 teaspoon vanilla, and 1/4 cup flour.
12
Pour the scalded milk into the egg mixture, stirring constantly.
13
Transfer the mixture to the top of a double boiler.
14
Cook over boiling water, stirring constantly, for 4-5 minutes until the mixture becomes thick and coats the back of a spoon.
15
Remove from heat and let the custard cool to room temperature.
16
For the Whipped Cream Topping: Whip 2 cups heavy whipping cream until stiff peaks form.
17
Fold in 2 tablespoons sugar and 1 teaspoon vanilla. Reserve.
18
To assemble: Place one cake layer on a serving plate. Sprinkle generously with cherry-rum syrup.
19
Spread half of the pastillera cream over the syrup-soaked layer.
20
Top with the second cake layer. Sprinkle with cherry-rum syrup and spread the remaining pastillera cream.
21
Top with the third cake layer. Sprinkle with the remaining cherry-rum syrup.
22
Spread the whipped cream topping over the top and sides of the cake.
23
Press sliced roasted almonds onto the sides of the cake.
24
Pipe additional whipped cream onto the top if desired.
25
Refrigerate the cake until serving time to allow flavors to meld and the cake to set.

Nutrition Facts

Servings 14

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.

Note

The original ingredient list provided in the source was incomplete, listing only eggs, sugar, and flour for the cake. The directions reference additional ingredients including Maraschino cherry syrup, rum, milk, lemon peel, vanilla, and heavy whipping cream. These have been incorporated into the instructions for a complete recipe.

For best results, ensure the cake layers are completely cool before assembling to prevent the custard from melting or sliding.

The cake can be stored in the refrigerator for up to 3 days. Cover loosely with plastic wrap or place in a cake carrier.

If Maraschino cherry syrup is not available, you can create a similar syrup by boiling down cherry juice with sugar and a splash of rum.

Keywords: cake, rum, italian, dessert, cherry, custard, sponge, whipped cream, almonds, layer cake, pastry, baking, christmas, celebration, chilled, syrup, vanilla, lemon, milk, eggs

Read it online: https://www.chefs-mate.com/recipe/rum-cake-fraccarofggt98-b/