How To make Italian Rum Cake

Thom's Table (Episode 3) Rum Cake

Watch as Thom teaches you how to make a delicious Italian Rum Cake!

ITALIAN RUM CAKE | How to Make Recipes | Easy To Learn

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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

To print the recipe & directions:

Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature

Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder

Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).

Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar

Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds


---------------------------------------------------------------Directions:-------------------------------------------------------------------------

For Sponge Cake:-

Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.


For Custard cream:-

Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.


For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.


For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.


Final Steps for Time you assemble the cake:-

Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.

Your cake will be beautiful and delicious!! ????
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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

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!

Italian Rum Cake by New Roma Bakery, Sacramento

Italian Rum Cake from New Roma Bakery. Whipped cream frosting wraps around layers of made from scratch butter cake topped with handmade lady fingers and finished with maraschino cherries. Featured at the Great Cake Walk benefitting Closing the Gap. New Roma Bakery. 18th and E in Sacramento.

How To Make The Classic Restaurant Dessert - Italian Rum Cake!

ITALIAN RUM CAKE - FULL RECIPE:

BATCH SIZE: 1 10 round - serves 12-16 adults

SPECIAL EQUIPMENT: electric stand mixer with stainless steel bowl, 10d. x 3h. springform cheesecake pan, digital scale w/ gram units

Please Note: in this video I have used mostly (but not all) organic & non-GMO ingredients. However you can obtain similar results using non-organic ingredients

STEP 1 - prepare your 10 springform with butter/flour (or neutral pan release spray) ON BOTTOM ONLY - parchment all around
STEP 2 - PREHEAT OVEN TO 350*-375*f. -be sure oven is up to temperature before baking the cake
STEP 3 - prepare your genoise layer
Ingredients & Measures for 1 TARTINE (pg. 198) Genoise cake layer: (please use GRAM measures here for accuracy)
70g. melted unsalted butter (keep warm-ish)
170g. all-purpose flour
1 T. corn starch
6 lg. eggs @ room temp.
pinch salt
210g. granulated sugar
METHOD: warm foaming - have 2 of barely simmering water in a small sauce pan working
1) melt the unsalted butter and set aside
2) sift together the flour and corn starch - set aside
3) in the SS mixing bowl of your stand mixer, whisk together the eggs, sugar and salt over the simmering water for approx. 5 -6 minutes, just until the eggs reach around 110*f. - egg mixture should feel slightly warmed to the touch but DO NOT OVERHEAT THE EGGS OR CAKE WILL NOT RISE PROPERLY
4) place the beaten egg mixture into the stand mixer and whip on high speed for about 5-10 mins. until the eggs have tripled in volume. This is called the ribbon stage, when the batter falls off the whisk in a steady ribbon and then slowly melts back into the batter
5) take the bowl off the stand mixer and SIFT the flour/corn starch into the batter - gently FOLDING in 3 stages
6) pull off about 1 C. of the batter and briskly fold in the warm melted butter until smooth - THEN scrape the butter/batter mixture back into the bulk of the batter
7) fold until homogenized being careful not to knock out all the air
8) immediately scrape the batter into your prepared pan and bake for 45 mins., - DO NOT OPEN OVEN FOR AT LEAST 35 MINS UNTIL THE BATTER HAS HAD A CHANCE TO SET
9) allow cake to cool in the pan then wrap tightly and refrigerate for several hours to make slicing a bit easier
10) slice into 3 = layers

STEP 4 - prepare your vanilla & chocolate crema pasticcera (pastry cream)
Ingredients & Measures for the pastry creams
2 pints heavy cream or half & half
1 vanilla bean scraped OR 1 t. vanilla paste
2 ozs. corn starch
8 ozs. granulated sugar
1/2 t. salt
4 eggs @ rm. temp.
4 ozs. unsalted butter
+ 1 thin 4 oz bar of fine chocolate (I used 55% Lindt dark milk choc.)
Method: (French pastry cream)
1) bring your cream to the scald, careful not to scorch + scrape in your vanilla beans or paste at this point
2) sift together the sugar, corn starch & salt into a mixing bowl
3) by hand, whisk the eggs into the dry ingredients until the extremely smooth and well combined and the eggs have lightened in color to very pale (about 5 minutes or so)
4) temper the eggs with 1/3 of the hot cream and scrape back into the sauce pot immediately
5) bring back to the simmer and continue to cook for about 1 - 2 minutes, whisking the entire time until a thick pudding like consistency is reached
6) divvy the crema pasticcera up into 2 half pans, straining for a smoother consistency: 1/2 is for vanilla & the other half is for chocolate
7) dot with the butter on top of both creams and whisk to smooth out - add the chocolate bar straight into one of the pans and allow to melt, whisk to smooth out
8) cover with plastic film and refrigerate for several hours to set up

STEP 5 - prepare the rum syrup
Ingredients & Measures for rum syrup
1 qt. filtered water (do not use tap water! YUK)
1 pound granulated sugar
1/2 CUP RUM of your liking
Method:
1) cook the water & sugar to cake syrup stage (slightly thickened but not too thick)
2) add the rum and whisk to combine
3) cool in the refrigerator

STEP 6 - prepare the chantilly cream (sweetened whipped cream)
Ingredients & Measures for the chantilly cream:
3 C. ice-cold heavy cream
3/4 C. powdered sugar
1 T. corn starch (to stabilize)
1/2 t. vanilla paste or 1/2 vanilla bean scraped
Method:
1) place ice-cold heavy cream into ice-cold SS mixing bowl and whip on high speed for 1 minute - add vanilla
2) SIFT in the powdered sugar + corn starch and whisk for a few mor seconds until stiff peaks

STEP 7 - if using the sour cherries for the vanilla layer, simply strain out the water and macerate the cherries with a few tablespoons of the rum syrup - add extra rum for a stronger flavor if desired

STEP 8 - lightly toast 6 ozs of sliced almonds (OR fresh peanuts if you're from the old neighborhood in Philly!) for garnishing the sides of the finished cake

STEP 9 - ASSEMBLE THE CAKE AS SHOWN IN THE VIDEO FOR BEST RESULTS!! - ENJOY!!