Get ready for Easter and make...ITALIAN RUM SPONGE CAKE 5 egg yolks, reserve whites 5 egg whites 1 1/2 C sugar 1 1/4 C cake flour sifted 1 tsp pure vanilla extract Rum syrup 1/4 C rum or 1 tbs rum flavoring 1/3 C water 1/2 C sugar Italian pastry cream (cake filling) 3 Tbs sugar 3 egg yolks 3 Tbs flour (all purpose is fine to use) 1/2 tsp vanilla extract 2 Cups whole milk 1 Tbs butter Whipped cream corn syrup method 2 C heavy cream 1 tsp pure vanilla extract 2 tsp light corn syrup 2 C sliced almonds or more to cover sides of the entire cake Directions 1. Sponge Cake Directions: Preheat Oven @ 375 Butter and Flour (2) 8-9 cake pans, set inside. 1. Beat egg yolks and sugar in bowl until Lemon colored. 2. Add Flour Sifted, little at a time, Blend well. 3. Add Vanilla 4. Beat Egg Whites till stiff but not dry, Fold into batter. 5. Pour batter into Prepared Pans. 6. Bake 40 min. or until toothpick inserted comes out clean. 7. Remove from oven; invert cake out of the pans, onto rack to cool completely. 8. Note: Cake Can be Tightly wrapped and refrigerated over night or frozen up to 3 weeks. 2.Rum syrup: Method #1. Mix together ingredients in small pot, Bring to boil, stirring till sugar dissolves. Remove from heat. Cool before using. When Cool, Brush generously over cake. METHOD #2. If you prefer, Brush cake with 1/3 Cup Rum diluted with 1/4 Cup water. 3. Italian pastry cream: 1. Mix Sugar, egg, flour & Vanilla in a saucepan. 2. in separate Pan, Scald Milk. 3. Very Slowly pour milk over egg yolks in a thin stream as to not Cook the eggs. Beating constantly with mixer. 4. Cooking over low heat, stir with wooden spoon, until mixture reaches boiling point. Cook for 4 min longer, must stir constantly. 5. Remove pan from heat, add butter, and stir well. Pour into Bowl Cover and Chill. Stir occasionally to prevent film from forming on top of custard cream. 6. Chill 3-4 hrs till very thick for use as filling. 4. Whipped cream: 1. In a large Chilled Bowl. Put bowl in freezer to chill. Chill beaters also. 2.Beat cold Cream until it just starts to thicken. 3. add Corn syrup, & vanilla down the Sides of the cold Bowl. 4. Beat to stiff peaks form. 5.Assembly 1. Slice Cake in 1/2 to form two layers. 2. Slice the two layers in 1/2 again making 4 thin layers. 3. Place bottom layer on plate cut side up brush with rum syrup be careful not to get cake too wet, or the layers will be soggy. Allow to soak in for about 5 min. 4. Brush rum on the remaining layers on cut side up evenly with the rum. Do not saturate the layers. You only want to flavor the cakes by brushing the rum on the cakes. (Do Not Saturate the layers) 6.Top bottom layer with the vanilla pastry cream, filling. 6. Then another layer of rum brushed sponge cake. 7. Next a layer of the Whipped Cream 8. Top with another layer of the Sponge layer cake 9. Another layer of the pastry cream 10. Last layer of the sponge cake 11. Top entire cake & sides with whip Cream. reserving Enough whipped cream for making Rosettes on top of the cake. 12 Final step, cover entire sides of the cake with the Sliced almonds.
Posted on: Mon, 07 Apr 2014 19:31:59 +0000
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