Italian Rum Cake

Name: Italian Rum Cake
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 28 ounces of powdered ((confectioners) sugar (7 cups)); 1 cup butter (, room temperature); 1 cup shortening ((use high-ratio, if available)); 1 teaspoon clear vanilla extract; milk to thin (, if needed); 5 egg yolks; 1/2 cup sugar; 4 tablespoon cornstarch; 1 cup milk; 1 teaspoon vanilla extract; pinch of salt; 1/4 cup heavy cream; 5 egg yolks; 1/2 cup sugar plus 2 tablespoons; 4 tablespoon cornstarch; 1 cup milk; 2 tablespoons of cocoa powder; pinch of salt; 1/4 cup heavy cream; 1 cup sifted unbleached all-purpose flour; sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim; 1/2 teaspoon salt; 6 large eggs (, separated; separate when cold. Can use cold in the recipe.); 1 cup superfine or regular sugar (, divided); 1 teaspoon cream of tartar; 3 tablespoons water (, cold); 1 teaspoon vanilla extract; 1 cup water; 1/2 cup sugar; 1 tablespoon plus 1 teaspoon rum extract; 2 cups crushed peanuts OR sliced almonds (, lightly salted)

Instructions

Prep:2hCook:30min

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?!?

Updated at: Wed, 07 Apr 2021 07:22:32 GMT