Italian Rum Cake
Italian Rum Cake is a home-style recipe made with Sponge Cake, Eggs Separated, Flour, Baking Powder, Sugar, and Cold Water. Serves 1.
材料
- to taste
- 6
- 1 1/2 cup
- 1 1/2 tsp
- 1 1/2 cup
- 1/3 cup
- 1 tsp
- 2 cup
- 1 cup
- 4 oz
- 1 1/2 cup
- 1/2 cup
- 4 tbsp
- 2
- 1 qt
- 2 tbsp
- 4 tbsp
- 1 oz
- to taste
作り方 （プレビュー）
- 1
Beat egg yolks, add water and 3/4 cup sugar.
- 2
Beat until thick.
- 3
Add vanilla, flour and baking powder, mix well.
- 4
Clean blades and beat egg whites until frothy.
- 5
Add rest of sugar, beat until stiff but not dry.
- 6
Fold into yolk mixture.
- 7
Bake in spring form pan 50-60 minutes at 325 degrees.
- 8
Boil water with sugar 3-4 minutes.
- 9
Cool and add rum.
- 10
When cake is cool split into 3 layers.
- 11
Cream sugar, cornstarch, salt and eggs to make a smooth thick paste.
- 12
Set aside.
- 13
Scald milk and butter.
- 14
Add paste to milk while still over heat.
- 15
Cook, stir with wire whisk until thick and smooth.
- 16
Cover with wax paper right on filling until cool.
- 17
When cool, add flavoring.
- 18
Divide Filling in half and add chocolate to half.
- 19
Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla filling.
- 20
Put on second layer, sprinkle with 1/3 more of the syrup and add chocolate filling.
- 21
Invert top layer and put on rest of syrup.
- 22
Frost with whipped cream.
- 23
Garnish with strawberries.