Rum Tiramisu Cake Recipes

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RUM TIRAMISU CAKE



Rum Tiramisu Cake image

Make and share this Rum Tiramisu Cake recipe from Food.com.

Provided by Chef Gorete

Categories     Dessert

Time 15m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 12

1 (400 g) package italian savoiardi ladyfingers (approx. 35 cookies)
2 (106 g) packages instant vanilla pudding (regular and not low fat)
2 cups cold milk
2 cups whipping cream
2 cups espresso coffee, cooled
1/4 cup rum
1 tablespoon margarine
1 tablespoon cocoa
4 tablespoons sugar
4 tablespoons water
1 tablespoon rum
1 egg yolk, beaten

Steps:

  • In a large bowl, combine the pudding mixes,milk and whipping cream, and beat at high speed until very thick and beaks form when beaters are lifted. Set aside.
  • In a small pan, prepare the chocolate sauce. Combine all of the ingredients together except for the egg yolk, and cook over a low heat just until melted. Once melted, slowly whisk in the beaten egg yolk. Let the chocolate sauce cool until lukewarm.
  • Mix the cooled espresso coffee and rum together Completely submerge the lady fingers, one a a time, but do not let sit, then layer in the bottom of a 10 inch springform pan. Cut the cookies if necessary to fill in all of the spaces.
  • Spread half of the pudding mixture over the layer of cookies. Repeat the dipped lady fingers, then spread the remaining pudding over the lady fingers and smooth as evenly as possible.
  • Pour the sauce over the cake (sauce will be runny), and refrigerate overnight. Remove from the springform pan just before serving.
  • Note: If the egg yolk cooks while being whisked into the chocolate sauce, simply strain it before pouring over the cake.

Nutrition Facts : Calories 395.9, Fat 20.7, SaturatedFat 11.6, Cholesterol 197.4, Sodium 356, Carbohydrate 43.8, Fiber 0.4, Sugar 29.1, Protein 6

TIRAMISU CAKE



Tiramisu Cake image

You can use rum or brandy, if you like.

Provided by Michelle

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 12

Number Of Ingredients 6

1 (9 inch) sponge cake
⅜ cup strong brewed coffee, room temperature
⅜ cup brandy
1 ½ pounds mascarpone cheese, room temperature
1 ½ cups confectioners' sugar
3 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
  • Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 32.7 g, Cholesterol 70.9 mg, Fat 26.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 243.3 mg, Sugar 15.4 g

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

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