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Italian Rum Cake (Zuppa Inglese)

Italian Rum Cake (Zuppa Inglese) comes together with Italian Sponge Cake, Rosolio, Rum, Italian Brandy, and Vanilla Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Italian Sponge Cake
• 1/4
• 1/4 cup
• 1/4 cup
• Vanilla Cream
• Chocolate Cream
• Whipped Cream
• Unsweetened Chocolate
• Vanilla Cream
• 1/2 cup
• 2 tbsp
• 1/8 tsp
• 1/2 cup
• 1 1/2 cup
• 3
• 2 tsp

Method (preview)

1. 1

   Combine sugar, constarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk.

2. 2

   Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.

3. 3

   Pour into top of double boiler and place over simmering water.

4. 4

   Cover and cook about 12 minutes, stirring 3 or 4 times.

5. 5

   Vigorously stir about 3 Tablespoons hot mixture into the eggs.

6. 6

   Immediately blend into mixture in double boiler.

7. 7

   Cook over simmering water 3 to 5 minutes.

8. 8

   Stir slowly so mixture cooks evenly.

9. 9

   Remove from heat and cool.

10. 10

    Stir in vanilla extract and chill.

11. 11

    Add unsweetened chocolate to 1 1/2 cups of milk and scald.

12. 12

    Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk.

13. 13

    Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.

14. 14

    Pour into top of double boiler and place over simmering water.

15. 15

    Cover and cook about 12 minutes, stirring 3 or 4 times.

16. 16

    Vigorously stir about 3 Tablespoons hot mixture into eggs.

17. 17

    Immediately blend into mixture in double boiler.

18. 18

    Cook over simmering water 3 to 5 minutes.

19. 19

    Stir slowly so mixture cooks evenly.

20. 20

    Remove from heat and cool.

21. 21

    Stir in vanilla extract. Chill.

22. 22

    Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks.

23. 23

    Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream. until blended.

24. 24

    Assembling Rum Cake: Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla cream

25. 25

    Place the second layer of cake crust side down and sprinkle with Rosolio. Spread half the chocolate cream.

26. 26

    Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla cream.

27. 27

    Cover the sides of the cake with the remaining chocolate cream.

28. 28

    Decorate the top and bottom edges with the whipped cream.

29. 29

    Sprinkle the top of the cake with grated unsweetened chocolate.

30. 30

    Use #27 decorating star tip.

31. 31

    Store dessert in the refrigerator until ready to serve.

32. 32

    Italian Sponge Cake 5 egg yolks 5 egg whites

33. 33

    Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract.

34. 34

    Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside.

35. 35

    Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed.

36. 36

    Gently fold egg yolk mixture into beaten egg whites.

37. 37

    Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition..

38. 38

    Turn batter into a 9 inch tube pan. (see note)

39. 39

    Bake at 325 for 60 to 65 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean.

40. 40

    Invert and leave cake in pan until completely cooled.

41. 41

    Bake at 325 for 30 to 35 minutes.