Italian Rum Cake Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN RUM CAKE



Italian Rum Cake image

Makes an 8-inch, three layer vanilla sponge cake sprinkled with rum syrup then filled with vanilla and chocolate pastry cream, topped with bakery-style buttercream and decorated with crushed peanuts - does it get any better?!?

Provided by Marie

Categories     Dessert

Time 5h30m

Number Of Ingredients 30

1 cup unbleached all-purpose flour
1/2 teaspoon salt
6 large eggs (separated into yolks and egg whites)
1 cup superfine or regular sugar (, divided)
1 teaspoon cream of tartar
3 tablespoons water (, cold)
1 teaspoon vanilla extract
3 cups heavy cream
3/4 cup powdered sugar
3 teaspoons unflavored gelatin
4 tbsp cold water
5 egg yolks
1/2 cup sugar
4 tablespoon cornstarch
1 cup milk
1 teaspoon vanilla extract
1/16 teaspoon salt
1/4 cup heavy cream (whipped) (NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled)
5 egg yolks
1/2 cup sugar plus 2 tablespoons
4 tablespoon cornstarch
1 cup milk
2 tablespoons cocoa powder
1/16 teaspoon salt
1/4 cup heavy cream (whipped) (NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled. )
1 cup water
1/2 cup sugar
1 tablespoon plus 1 teaspoon rum extract
2 cups crushed peanuts OR sliced almonds (, lightly salted)
8 inch cake board ((optional))

Steps:

  • Preheat oven to 350 degrees and position rack in center of oven
  • Grease inside of cake pans with butter and flour/cakespray and for added measure, line bottom of pans with parchment paper
  • Combine flour with salt in a small bowl and set aside.
  • In a standing mixer, whip the egg whites on medium-low speed until foamy (not stiff) and then add the cream of tartar and continue mixing until the whites become opaque
  • Add 1/2 cup sugar slowly to the side of the bowl and increase the speed of the mixer until soft but not stiff peaks form. Scrape the contents to another bowl and set aside
  • Using the same bowl, which is now empty, add the egg yolks and whip at high speed for 3 to 5 minutes until lightened in color and the mixture "ribbons" when the beaters are raised
  • Slowly add the remaining sugar (ie, 1/2 cup), cold water, and vanilla into the egg yolks and mix until combined on low speed
  • Sift the flour onto the egg yolks in two additions, and stir gently with large spatula to combine.
  • Gently but thoroughly fold in the whipped egg whites
  • Transfer mixture to prepared pans and bake for about 20 to 30 minutes until cooked through; using 3 pans, I only needed 20 minutes.
  • Remove from oven, cool, and then run knife carefully around rim to loosen and invert to wire rack. After fully cooled, wrap and refrigerate or freeze.
  • Note that the heavy cream gets whipped separately and is added to the finished pastry cream AFTER it has been cooked and cooled. I do this just before I'm getting ready to assemble the cake.
  • In a small bowl, add egg yolks and cornstarch. Whisk to blend and set aside
  • In a medium saucepan, add milk, sugar, salt, and vanilla OR chocolate (depending on if you are making the chocolate or the vanilla cream [you will repeat all of these steps to make the other flavor)Heat until small bubbles form (scalded) and remove from heat.
  • Temper eggs by adding small amounts (about 1/2 cup/4 ounces) of the hot milk mixture, a little at a time, while whisking very QUICKLY to prevent the eggs from curdling.
  • After all of the milk mixture has been added into the eggs/cornstarch, return everything to the saucepan and cook over medium heat and stir constantly until thickened. The mixture thickens quickly (depending on how hight heat is)!! Stir fast and furious with whisk!Continue to heat and stir until it has stopped thickening.
  • Cool the pastry cream and refrigerate until ready to use (this is when you do the last step below, adding the whipped cream). TIP: when folding in the whipped cream during next step, rewhip the pastry cream if it has been refrigerated to reduce the chance of lumpiness.
  • When ready to assemble the cake, whip heavy cream until soft peaks form (overbeating will cause it to turn to butter) and then fold together with cooled pastry cream (rewhip the pastry cream first if it has been refrigerated and/or it has firmed up a lot).
  • Repeat all these steps for other flavor (chocolate or vanilla).
  • Add gelatin and water to a small saucepan and heat gently just until the gelatin dissolves. Do not let the mixture set. If the gelatin cools too much you will have lumps or threads of gelatin in your whipped cream.
  • Whip the cream and sugar using a standing mixer until the mixture is slightly thickened.
  • Add the gelatin mixture slowly and then increase speed to high and continue whipping until the frosting is firm.
  • Combine all ingredients in a saucepan and heat over medium-high heat until sugar dissolves and then cool or store in refrigerator.
  • Using a teaspoon or small squeeze bottle, distribute the rum syrup evenly over each of the three cake layers.
  • Place one cake layer on the bottom of an 8- or 10-inch cake board or cake dish (you may spread some frosting between the dish and bottom layer to prevent the cake from shifting)
  • Spread all of the vanilla pastry cream on top on the bottom layer and then top with another layer of sponge cake. Spread all of the chocolate pastry cream on top of middle layer and then top with final layer of sponge cake
  • Frost cake, and add generous amount of crushed peanuts or sliced almonds to the sides of the cake. (if you have refrigerated the frosting (made ahead) you may have to rewhip it.
  • Decorate the top if desired and refrigerate until serving.

Nutrition Facts : Carbohydrate 37 g, Protein 8 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 157 mg, Sodium 99 mg, Fiber 2 g, Sugar 26 g, Calories 300 kcal, ServingSize 1 serving

ITALIAN RUM CAKE



Italian Rum Cake image

Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.

Provided by Dee514

Categories     Dessert

Time 2h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 30

5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups pastry flour, sifted
1 teaspoon vanilla
1/2 teaspoon grated fresh lemon rind (optional)
3 tablespoons sugar or 3 tablespoons confectioners' sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
2 ounces baking chocolate, grated
1 tablespoon butter
1/4 cup dark rum (light rum may be used in place of dark) or 1 tablespoon rum flavoring (light rum may be used in place of dark)
1/3 cup water
1/2 cup sugar
2 cups heavy cream
1/2-1 teaspoon vanilla
2 teaspoons light corn syrup
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla
1 -2 tablespoon sugar

Steps:

  • Italian Sponge Cake (Pan di Spagna):.
  • Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
  • Add flour, a little at a time, gently folding it in until well blended.
  • Gently fold in vanilla and lemon rind (if using it).
  • Beat egg whites until stiff but not dry and fold into cake mixture.
  • Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
  • Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
  • Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
  • Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
  • Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, scald milk.
  • Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  • Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Remove pan from heat, add butter and mix well.
  • Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, scald milk.
  • Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  • Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Add chocolate and while stirring, cook 1 minute longer.
  • Remove pan from heat, add butter and mix well.
  • Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
  • Bring to a boil, and stir until the sugar is dissolved.
  • Remove from the heat and cool before using.
  • *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
  • Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
  • Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
  • Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
  • Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
  • Set aside to cool before using.
  • In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
  • Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
  • Whip the cream until barely stiff.
  • Add melted and cooled gelatin all at once to cream during whipping.
  • Stop whipping when cream forms soft peaks.
  • Finish beating with whisk to adjust consistency to stiff peaks.
  • Use/serve immediately or cover and refrigerate until needed.
  • If peaks have softened during refrigeration, rewhip by hand using a whisk.
  • Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
  • Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
  • Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
  • Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
  • Spread a layer of vanilla pasticciera cream on the first sponge layer.
  • Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
  • Spread a layer of stabilized whipped cream on the second sponge layer.
  • Top the whipped cream layer with another layer of rum sprinkled sponge cake.
  • Spread a layer of chocolate pasticciera cream on the third sponge layer.
  • Top the chocolate layer with the last layer of sponge cake.
  • Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
  • Cover and refrigerate 1 hour before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 657.9, Fat 40.3, SaturatedFat 23.9, Cholesterol 274.1, Sodium 115, Carbohydrate 64, Fiber 1.1, Sugar 45.5, Protein 10.3

ITALIAN RUM CAKE RECIPE - (4.3/5)



Italian Rum Cake Recipe - (4.3/5) image

Provided by ctozzi

Number Of Ingredients 30

WHIPPED CREAM ICING:
CAKE (Makes two 8 or 9-inch layers)
6 large eggs, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1 cup flour
1 cup dark rum
CREAM FILLING (Pasticciera): (Makes 4 cups)
3/4 cup sugar
1/3 cup cornstarch
3 cups whole milk
5 egg yolks
1 1/2 teaspoons vanilla extract
3 tablespoons butter
2 ounces chopped milk chocolate
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
GARNISH:
1 cup sliced almonds, toasted
CHOCOLATE GANACHE:
1/4 cup chopped semisweet chocolate
1/4 cup heavy whipping cream
OPTIONAL BUTTERCREAM ICING: (Makes about 3-1/2 cups)
1/2 cup vegetable shortening (Crisco)
1/2 cup unsalted butter, room temperature
4 cups confectioners' sugar
Pinch of salt
1 teaspoon vanilla extract
1/2 cup heavy cream

Steps:

  • CAKE: Preheat the oven to 375°F. Butter two 8 or 9-inch round cake pans. Line the bottom of the pans with circles of waxed paper or parchment. Using an electric mixer with a large bowl, begin to beat the eggs at low speed. Gradually add the sugar and then add the vanilla. Increase the speed to high. Beat the eggs until very thick and pale yellow, about 7 minutes. Place the flour in a mesh strainer. Shake about 1/3 of the flour over the egg mixture. Gently fold in the flour with a rubber spatula. Repeat, adding the flour in 2 more additions. Fold the mixture until all the flour is incorporated. Divide the batter between the 2 prepared cake pans; smooth the tops. Bake for 15 to 20 minutes. The cake should spring back when pressed with a finger and the top is lightly browned. Place the cake pans on wire rack to cool for 10 minutes. Invert the cakes onto the racks and remove the pans. Carefully peel off the paper. Let cool completely before adding rum, filling, and icing. PREPARE THE CREAM FILLING: Combine sugar and cornstarch in a saucepan. In a bowl, whisk together milk and egg yolks Whisk milk mixture into sugar mixture. Place the saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Boil for 1 minute; remove from heat. Stir in vanilla. Transfer 2/3 of the pastry cream to a bowl. Add the chopped chocolate to the cream remaining in the saucepan. Stir the mixture until the chocolate is melted and the mixture is smooth. Transfer the chocolate pastry cream to another bowl. Place a piece of plastic wrap directly on the surface of the pastry creams. Allow to cool for 30 minutes and then refrigerate until cold. ASSEMBLE THE CAKE: Cut both cake layers in half horizontally. Place one of the layers on a serving dish, cut side up. Brush some of the rum over the cake (you want to moisten it without soaking it.) Spread half of the vanilla pastry cream evenly over the cake. Top with a second layer of cake, cut side up. Brush some of the rum over the cake. Spread all of the chocolate pastry cream over the cake. Top with the third layer of cake, cut side up. Brush some of the rum over the cake. Spread the remaining vanilla pastry cream evenly over the cake. Top with the final layer of cake, cut side down. Refrigerate the cake while you prepare the icing. To make the icing and garnish the cake: Beat the heavy cream, sugar, and vanilla together until stiff peaks form. Frost sides and top of cake, reserving some of the cream to pipe stars. Put the reserved whipped cream in a pastry bag; set aside. With the palm of your hand, press the almonds onto the side of the cake. Using the pastry bag, pipe stars around the bottom and top edge of the cake. MAKE THE CHOCOLATE GANACHE: Put the chopped chocolate and cream in a small microwave-safe bowl. Heat on high for 25-30 seconds. Stir until smooth. Heat for additional time if the chocolate is not completely melted and smooth. Allow to cool to room temperature. Apply the chocolate ganache in a decorative design to the top of the cake. You may also use the ganache to write a Happy Birthday or other message on the top. Refrigerate the cake until serving. OPTIONAL BUTTERCREAM ICING: If you'd rather have a buttercream frosting instead of a whipped cream frosting, this is the recipe I'd recommend. It gives the finished cake a different flavor. With an electric mixer, beat together the shortening and butter until light and fluffy. Add the confectioners' sugar and beat until well incorporated. Add the salt, vanilla, and cream. Blend on low until the mixture is smooth. Increase the speed to high, and beat until the icing is fluffy, 3 to 4 minutes.

ITALIAN RUM CAKE



Italian Rum Cake image

Categories     Cake     Cookies     Rum     Dessert     Chill     Pastry     Simmer     Boil

Yield serves 8 or more

Number Of Ingredients 11

2 cups whole milk
1 3/4 cups sugar
4 teaspoons cornstarch
Pinch kosher salt
3 large eggs
2 ounces bittersweet chocolate, finely chopped
1/3 cup diced candied orange peel
1/4 cup rum
2 cups heavy cream, chilled
1/8 teaspoon ground cinnamon
36 savoiardi cookies (ladyfingers)

Steps:

  • For the pastry cream: Pour the milk into a medium saucepan set over low heat. Whisk in 1/2 cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar.
  • Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium-low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.
  • For the sugar syrup: Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.
  • When you are ready to assemble the zuppa, whip the cream and remaining 1/4 cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream.
  • Make a flat layer with half of the savoiardi in a 9-by-13-inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.

ITALIAN RUM CAKE



Italian Rum Cake image

This recipe is from a recipe book from Utica, NY where they have a wonderful Italian bakery called Florentine's. This is reminiscent of one of their rum cakes.

Provided by Daune (pronounced "Dawn") Browne

Categories     Cakes

Time 1h30m

Number Of Ingredients 14

3 layers baked pound cake or yellow cake
1 bottle bicardi rum
1 box vanilla pudding, prepared
slivered almonds, as needed
1 small box chocolate pudding
prepared frosting, recipe follows
1 small box frozen sweetened strawberries, drained
FROSTING:
3-1/2 Tbsp flour
1/2 c shortening
3/4 c milk
1/2 c butter
3/4 c granulated sugar
2 tsp vanilla

Steps:

  • 1. Make frosting: Cook flour and milk slowly in saucepan, stirring constantly. When thickened, remove from heat and cool. Add shortening, butter and sugar. Beat thoroughly until fluffy. Add vanilla. Set aside.
  • 2. Put cake together. First layer, sprinkle with some rum and then spread vanilla pudding on top. Spread strawberries on top of that.
  • 3. Add second layer of cake. Sprinkle again with rum. Spread with chocolate pudding.
  • 4. Add third layer of cake, sprinkle yet again with rum and frost with frosting and sprinkle almonds on the sides.

More about "italian rum cake recipe 435"

AUTHENTIC ITALIAN RUM CAKE RECIPE WITH HOMEMADE …
Feb 4, 2024 Prep the Italian pastry cream: In a medium saucepan put 2 1/2 cups of milk and the strip of lemon zest (photo 7) and heat over a medium flame …
From nonnabox.com
4.7/5 (16)
Total Time 1 hr 30 mins
Category Dessert
Calories 931 per serving
  • In a bowl, combine the warm water, yeast, and sugar. Lightly stir the mixture just enough to dissolve the sugar and yeast.
  • In another bowl, combine the flour and the yeast mixture and whisk for about two minutes, just enough to mix the gluten.
  • Gradually add the butter and continue mixing the batter for a few more minutes, until the butter is well-combined with the batter. Set aside.


ITALIAN RUM CAKE - THE ENDLESS APPETITE

From theendlessappetite.com
Cuisine Italian
Category Dessert
Servings 12
Published Oct 5, 2020


ITALIAN WEDDING CAKE AKA CREAM CAKE AKA RUM CAKE
Apr 5, 2011 2. Sift 3 tablespoons of flour into the egg mixture and whisk to combine taking care to eliminate any lumps. 3. Add 3 tablespoons of sugar and a large pinch of kosher salt into the …
From livinthepielife.com


BABà NAPOLETANO RECIPE - GREAT ITALIAN CHEFS
1. Combine the yeast, milk and 30g of flour until you have a smooth ball of dough. Set in a bowl wrapped with cling film and leave to rise in a warm place for about 30 minutes, or until doubled …
From greatitalianchefs.com


FOOD HUNTER'S GUIDE TO CUISINE: ITALIAN CREAM RUM CAKE
Jun 10, 2016 Bring the sugar and water to a rolling boil, stirring constantly. Cool to room temperature and add in the rum. In a medium-sized heatproof bowl, mix the sugar, vanilla and …
From foodhuntersguide.com


AMAZING ITALIAN RUM CAKE - RECIPELAND
Set aside. Scald milk and butter. Add paste to milk while still over heat. Cook, stir with wire whisk until thick and smooth. Cover with wax paper right on filling until cool. When cool, add …
From recipeland.com


14 FRUITCAKE RECIPES SO UNIQUE, THEY’LL CHANGE YOUR HOLIDAY …
2 days ago This fruit cake features rum, cherries, candied pineapple, dried mangoes, and shredded coconut. It has a chewy texture and a complex blend of sweetness and spice. Serve …
From foodpluswords.com


ITALIAN CHOCOLATE RUM CAKE RECIPE - AN ITALIAN IN MY …
Jun 14, 2024 Pre-heat oven to 350F / 180 C. Grease and flour or spray a 10 inch / 25cm bundt pan. In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. In a large bowl or stand mixer beat the eggs, …
From anitalianinmykitchen.com


ITALIAN RUM CAKE - CIAO CHOW LINDA
Dec 6, 2012 Bake in a preheated 350 degree oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then release from the pan and slice into four layers. For the pastry …
From ciaochowlinda.com


ITALIAN RUM CAKE - DANI'S COOKINGS
Sep 16, 2022 If your layers are tall, it is easier to assemble the cake in a ring or in a spring form pan. Place one layer on a serving plate and brush it with about ⅓ of the warm rum syrup. Spread about half of the pastry cream on top. Place …
From daniscookings.com


ITALIAN RUM CAKE - BAKE PERFECTION
Feb 17, 2024 To make the rum syrup, combine water and sugar in a saucepan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a gentle boil. Remove from heat and stir in the rum. Slowly pour the …
From bakeperfection.com


FRUIT-FILLED ITALIAN RUM CAKE, AKA ZUPPA INGLESE (TRADITIONAL AND ...
Dec 1, 2013 The dollop of frosting will help anchor the cake to the plate. Slide in four pieces of wax paper between the cake and the plate (to protect the plate from frosting smudges.) Brush …
From salvationsisters.com


BEST ITALIAN RUM CAKE RECIPE - PARADE
Sep 6, 2022 Scrape the contents into another bowl and set aside. Using the first bowl, add the egg yolks and whip at high speed for 3 to 5 minutes until lightened in color and the mixture "ribbons" when the ...
From parade.com


DARK RUM AUTHENTIC ITALIAN TIRAMISU (NO CREAM) | JOSIE + NINA
1 day ago Serving size for 9 assumes a 9" square serving dish. Will serve 6-8 in individual glasses or cups.
From josieandnina.com


RECIPE: LEGENDARY ITALIAN RUM CAKE - ITALIAN SONS AND DAUGHTERS …
May 17, 2021 1/4 cup granulated sugar. 2 tablespoons corn starch. Instructions. Add the milk and vanilla to a medium saucepan and heat over medium heat until tiny bubbles appear …
From orderisda.org


PECAN PIE CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
4 days ago How to make a Southern Pecan Pie Cake Recipe using cake mix: (Scroll down for full printable recipe card.) Heat Oven and Prepare Dish – Preheat oven. Spray a 13×9-inch …
From melissassouthernstylekitchen.com


ITALIAN RUM CAKE - LIDIA - LIDIA'S ITALY
1. For the pastry cream, pour the milk in a medium saucepan. Whisk in 1/2 cup sugar, the cornstarch and pinch of salt. Bring milk to a simmer, just to dissolve the sugar. In a medium bowl, whisk eggs. While whisking, slowly pour the hot milk …
From lidiasitaly.com


Related Search