Italian Rum Cake

Name: Italian Rum Cake
Prep time: 4 h
Cook time: 1 h 30 min
Total time: 5 h 30 min
Cuisine: Italian
Ingredients: 1 cup unbleached all-purpose flour; 1/2 teaspoon salt; 6 large eggs (separated into yolks and egg whites) (separate when cold. Use when room temperature ); 1 cup superfine or regular sugar (, divided); 1 teaspoon cream of tartar; 3 tablespoons water (, cold); 1 teaspoon vanilla extract; 3 cups heavy cream; 3/4 cup powdered sugar; 3 teaspoons unflavored gelatin; 4 tbsp cold water; 5 egg yolks; 1/2 cup sugar; 4 tablespoon cornstarch; 1 cup milk; 1 teaspoon vanilla extract; 1/16 teaspoon salt; 1/4 cup heavy cream (whipped) (NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled); 5 egg yolks; 1/2 cup sugar plus 2 tablespoons; 4 tablespoon cornstarch; 1 cup milk; 2 tablespoons cocoa powder; 1/16 teaspoon salt; 1/4 cup heavy cream (whipped) (NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled. ); 1 cup water; 1/2 cup sugar; 1 tablespoon plus 1 teaspoon rum extract; 2 cups crushed peanuts OR sliced almonds (, lightly salted); 8 inch cake board ((optional))

Instructions

Prep:4hCook:1h 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: Thu, 10 Jun 2021 00:18:21 GMT