How To make Italian Rum Cake 2
3 Egg yolks
1 c Sugar
2 1/4 c All-purpose flour
2 c Milk
1/2 Lemon; Grated peel only
1 c Butter; room temperature
4 Eggs
3/4 c Sour cream
1 ts Vanilla extract
1/2 ts Nutmeg
1/4 ts Baking soda
1/4 ts Salt
1/2 c Dark rum
Preheat oven to 350~F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface
cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake
is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving.
How To make Italian Rum Cake 2's Videos
Termini Brothers Italian Rum Cake
One of our most popular and loved creations. Delicious sponge cake soaked in rum simple syrup with vanilla and chocolate cream layers, all surrounded by a wall of cashews. It doesn't get much better than that.
Italian Rum Pudding Cake
Why bother spending the time making a Sponge Cake when you can use Stella D'Oro Anisette Cookies and you are half way there! Cook up some chocolate and vanilla pudding, add some rum and water, follow my simple directions and you will have yourself a moist, delicious, no bake Rum Pudding Cake. A Holiday favorite but why wait for a holiday.....treat yourself anytime! Quick, easy, and so good!
2 pkgs. Stella D'Oro Anisette cookies
1 small package Vanilla pudding (NOT instant - cook according to directions on the box)
1 small package Chocolate pudding (NOT instant - cook according o directions on the box)
1/4 cup rum, mixed with 3/4 cup of water
1 container Cool Whip
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Rum Cake Easy and Delicious
Rum Cake Easy and Delicious
Rum Cake Ingredients
1 cup chopped Pecans
3 cups All-Purpose Flour
3.4 ounce box Instant Vanilla Pudding Mix
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter, (room temp)
1½ cups Sugar
½ cup Vegetable Oil
4 large Eggs
2 tsp Vanilla Extract
½ cup Rum of your choice
Butter Rum Glaze
½ cup Butter
1 cup Sugar
¼ cup Rum
¼ cup Water
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Cake-Rum Cake-Italian Rum Cake
How to prepare the best Italian rum cake, or is it an Italian American cake? If you know, let me know.
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Put this cake on the table for dessert, and be a star!
There is only one place you can buy this cake, and if it is not in your neighborhood, you can make it.
How to make Italian Rum Cake
Recipe
Genoise Cake
Prepare your 10 springform with butter/flour - parchment all around
PREHEAT OVEN TO 350*-375*f. -be sure oven is up to temperature before baking the cake
Ingredients & Measures
70g or 5 tbls. melted unsalted butter (keep warm-ish)
170g. or 1 cup all-purpose flour
1 T. corn starch
6 lg. eggs @ room temp.
pinch salt
210g. or 1 cup granulated sugar
Prepare your vanilla & chocolate crema pasticcera (pastry cream)
Ingredients & Measures for the pastry creams
2 pints heavy cream or half & half
1 vanilla bean or Extract
2 ozs. corn starch
8 ozs. granulated sugar
1/2 t. salt
4 eggs @ rm. temp.
4 ozs. unsalted butter
Cocoa Powder
Prepare the rum syrup
Ingredients & Measures for rum syrup
1 qt. filtered water
1 pound granulated sugar
1/2 CUP RUM of your liking
Prepare the whipped cream
Ingredients & Measures
3 C. ice-cold heavy cream
3/4 C. powdered sugar
1 T. corn starch (to stabilize)
1/2 t. vanilla extract or 1/2 vanilla bean scraped
ASSEMBLE THE CAKE AS SHOWN IN THE VIDEO FOR BEST RESULTS!! - ENJOY!
Rum Cake Tutorial
Homemade Rum Cake Tutorial. ????????
Bake, Share & Subscribe
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#cake #ns2510 #tutorial #rumcake #cook #dessert