Authentic Italian Rum Cake

Description:

Italian Rum Cake is a classic, decadent dessert featuring layers of light sponge cake soaked in rum syrup, filled with creamy pastry cream, and topped with whipped cream and toasted almonds. A perfect centerpiece for special occasions and celebrations, this cake is as elegant as it is delicious.

Origin:

Italian Rum Cake, or “Torta di Rum,” is a traditional dessert that originates from Southern Italy, often served during holidays and festive gatherings. Its rich flavors and layered textures make it a timeless favorite.

Ingredients:

For the Sponge Cake (Pan di Spagna):

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Rum Syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup dark rum

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Whipped Cream Topping:

• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• 1/2 cup toasted sliced almonds
• Chocolate shavings or cocoa powder (optional)

Instructions:

1. Make the Sponge Cake:
   • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
   • In a large bowl, beat eggs and sugar on high speed until pale and tripled in volume (about 8–10 minutes).
   • Sift together flour, cornstarch, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Add vanilla extract and mix gently.
   • Divide the batter evenly between the pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
2. Prepare the Rum Syrup:
   • In a small saucepan, combine water and sugar. Heat over medium until the sugar dissolves. Remove from heat, stir in rum, and let cool.
3. Make the Pastry Cream:
   • In a saucepan, heat milk over medium heat until steaming but not boiling.
   • In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually add the hot milk, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla and butter, and let cool completely.
4. Prepare the Whipped Cream:
   • Beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
5. Assemble the Cake:
   • Place one sponge cake layer on a serving plate. Brush generously with rum syrup.
   • Spread a thick layer of pastry cream over the cake.
   • Add the second cake layer, brush with rum syrup, and spread whipped cream over the top and sides of the cake.
6. Decorate:
   • Press toasted almonds around the sides of the cake. Garnish with chocolate shavings or a dusting of cocoa powder if desired.

Tips for Success:

• Use a gentle folding technique for the sponge cake to keep it light and airy.
• Adjust the rum in the syrup to taste; for a milder flavor, reduce the amount.
• Chill the cake for a few hours before serving to enhance the flavors.

Recommendations:

• Store in the refrigerator and serve chilled for the best texture.
• Pair with espresso or a dessert wine for an authentic Italian experience.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~350
• Protein: 6g
• Fat: 18g
• Carbohydrates: 40g
• Fiber: 1g
• Sugar: 30g
• Sodium: 80mg

Indulge in the elegance of Italian Rum Cake—a true delight for any special occasion!