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
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.
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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Authentic Italian Rum Cake Recipes
authentic italian rum cake recipes. Quick and Easy Recipes for breakfast, lunch and dinner.
Find easy to make food recipes classic italian rum cake recipe. All your favourite recipes made simple. These recipes will help you get a delicious quick and easy. italian rum cake recipes from scratch, Find easy recipes videos and ideas. Forget fussing in the kitchen or spending hours tied to the stove. italian rum cake recipe allrecipes these recipes are super simple. Try quick healthy meals and recipes italian rum cake recipe easy
RUM BABA Original Italian Recipe with Pastry Cream
RUM BABA Original Italian Recipe with Pastry Cream
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How to make the original italian rum baba. The babà, although originating from the court of Poland, is a traditional dessert of Neapolitan pastry. In this recipe we present the version enriched with italian pastry cream and decorated with syruped cherries.
You can make a rum baba cake or a single portion desserts.
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Piping bag:
Baba mold
???? INGREDIENTS
Baba Dough:
3 eggs
2 tbsp fresh milk
2.5 tbsp (1.8 oz) caster sugar
1/2 oz brewer's yeast
1/2 tsp salt
1.7 cups (9 oz) flour
1/2 cup (3.5 oz) butter
Rum Syrup:
2 cups water
3 cups caster sugar
1 cup Rum
Italian Pastry Cream:
5 egg yolks
9 tbsp (4 oz) caster sugar
1 sachet Vanilla extract
2 tbsp flour (or corn starch)
2.5 cusp fresh milk
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ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make sweets, desserts and cakede corating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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Conca D'Oro - Rum Cake
Conca D'Oro Bakery Owner Juan Lopez making a Rum cake