Ingredientes para Italian Rum Cake
- 8 large egg yolks
- 8 large egg whites
- 3 cups granulated sugar
- Pastry Flour
- 2 teaspoons vanilla extract
- Fresh Lemon Rind
- 3 cups all-purpose flour
- Whole Milk
- 4 tablespoons butter
- Baking Chocolate
- Dark Rum
- ½ cup water
- 2 cups heavy cream
- Light Corn Syrup
- Cold Water
- Unflavored Gelatin
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Cómo preparar Italian Rum Cake
- **Italian Sponge Cake:**
- In a mixing bowl, beat 8 large egg yolks with 1 ½ cups granulated sugar until thick, lemon-colored, and at least doubled in volume (about 15 minutes).
- Gently fold in 1 ½ cups all-purpose flour, a little at a time, until well combined.
- Fold in 1 teaspoon vanilla extract and the zest of 1 lemon.
- In a separate bowl, beat 8 large egg whites until stiff peaks form. Gently fold into the yolk mixture.
- Grease and flour an 18x18 inch square baking pan.
- Pour batter into the prepared pan and bake at 375°F (190°C) for 15-35 minutes, or until a toothpick inserted into the center comes out clean. Baking time depends on pan size; smaller pans require longer baking times.
- Let cool completely in the pan before inverting onto a wire rack.
- Wrap tightly and refrigerate overnight or freeze for later use.
- **Italian Pastry Cream (Vanilla & Chocolate):**
- **Vanilla:** In a saucepan, whisk together ½ cup granulated sugar, 4 large egg yolks, ¼ cup all-purpose flour, zest of ½ lemon, and 1 teaspoon vanilla extract.
- In a separate saucepan, heat 2 cups whole milk until scalded.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture boils and thickens (about 4 minutes after boiling).
- Remove from heat, stir in 2 tablespoons butter until melted and smooth.
- Pour into a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and chill for at least 3-4 hours until very thick.
- **Chocolate:** Repeat steps 9-13, adding 2 ounces of melted semisweet chocolate in step 12.
- **Rum Syrup:**
- In a small saucepan, combine ½ cup water, ½ cup granulated sugar, and ¼ cup rum.
- Bring to a boil, stirring until sugar dissolves. Remove from heat and cool completely.
- **Stabilized Whipped Cream (Corn Syrup Method):**
- In a chilled bowl with chilled beaters, beat 2 cups heavy cream until it begins to thicken.
- Add 2 tablespoons corn syrup and 1 teaspoon vanilla extract, beating until stiff peaks form.
- **Cake Assembly:**
- Slice the sponge cake into two 9x18 inch layers, then cut each layer in half lengthwise to create four layers.
- Place the first layer on a platter, cut-side up. Brush evenly with ¼ of the rum syrup, letting it soak for 5 minutes.
- Repeat with remaining layers, brushing each with rum syrup.
- Layer with vanilla pastry cream, then a sponge cake layer. For a 4-layer cake, add stabilized whipped cream, then a sponge cake layer, then chocolate pastry cream and the top sponge cake layer. For a 3-layer cake, omit the whipped cream layer.
- Frost the top with remaining whipped cream (if using).
- Refrigerate for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
182g
Fat
119g
Carbs
21g
