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Italian Rum Cake

Italian.Chef's picture
Italian Rum Cake is very delicious alcohol mixed cake. Italian Rum Cake gets its taste from cake mixed with eggs and cream, flavored with rum. Italian Rum Cake is inspired by many bakeries around the world.
Ingredients
  Fruit salad/Zabaglione 2 Cup (32 tbs)
  Pound cake 12 Ounce, cut into medium-thin slices
  Any prepared fruit in season 5 Cup (80 tbs)
  Chopped candied fruit 1⁄2 Cup (8 tbs)
  Egg yolks 8
  Fresh strawberries 1⁄2 Cup (8 tbs)
  Grated chocolate 1⁄2 Cup (8 tbs)
  Rum 2 Tablespoon
  Sugar 3 Tablespoon
  Rum 1⁄3 Cup (5.33 tbs)
  Whipping cream 1 Cup (16 tbs)
Directions

Prepare Fruit Salad and Zabaglione.
Arrange slices of pound cake in a large glass bowl.
Sprinkle a little rum over each slice.
Cover cake with a layer of Fruit Salad.
Cover Fruit Salad with a generous amount of Zabaglione.
Continue layers until bowl is filled.
Refrigerate overnight.
Before serving, decorate with fresh strawberries and/or grated chocolate.
Fruit Salad: Combine fresh fruit, candied fruit, rum and sugar in a medium bowl.
Refrigerate until ready to use.
Fruit Salad can be prepared several hours ahead.
Zabaglione: In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick.
Set bowl or top part of double boiler over simmering water.
Do not let water boil.
Gradually add rum, beating constantly.
Continue beating until Zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes.
Remove from heat and set pan or bowl containing mixture over a bowl full of ice water.
Stir with a whisk until mixture is warm.
Whip cream and fold it into warm mixture.
Zabaglione can be prepared several hours ahead and set over a bowl of ice water until needed.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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