Italian Rum Cake

Equipment. EQUIPMENT

8-inch round cake pans (three total)

parchment paper to line bottom of cake pans

standing mixer or hand mixer

subheading: cake board (I use 10-inch size) (helpful but not necessary) Ingredients for the sponge cake:

1 cup unbleached all-purpose flour sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim if not weighing

½ teaspoon salt

6 large eggs (separated into yolks and egg whites) separate when cold. Use when room temperature. Make sure egg whites do not contain any yolk!

1 cup superfine or regular sugar , divided

1 teaspoon cream of tartar

3 tablespoons water , cold

1 teaspoon vanilla extract

subheading: Ingredients for frosting (stabilized whipped cream):

3 cups heavy cream

¾ cup powdered sugar

3 teaspoons unflavored gelatin

4 tbsp cold water

subheading: Ingredients for the vanilla pastry cream filling:

5 egg yolks

½ cup sugar

4 tablespoon cornstarch

1 cup milk

1 teaspoon vanilla extract

1/16 teaspoon salt

¼ cup heavy cream (whipped) NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled

subheading: Ingredients for the chocolate pastry cream filling:

5 egg yolks

½ cup sugar plus 2 tablespoons

4 tablespoon cornstarch

1 cup milk

2 tablespoons cocoa powder

1/16 teaspoon salt

¼ cup heavy cream (whipped) NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled.

subheading: Ingredients for the rum syrup:

1 cup water

½ cup sugar

1 tablespoon plus 1 teaspoon rum extract

subheading: Ingredients to assemble the cake:

2 cups crushed peanuts OR sliced almonds , lightly salted

8 inch cake board (optional)

Note: Ingredients may have been altered from the original.

Directions at feelingfoodish.com

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