Ladyfinger Torte With Rum Cream
|For rum syrup|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Golden rum||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Eggs||4 Large, separated (At Room Temperature)|
|Granulated sugar||1 Cup (16 tbs), divided|
|Confectioners sugar||1 Tablespoon (For Sifting)|
|For rum cream|
|Milk||1 Cup (16 tbs), divided|
|Unflavored powdered gelatin||1 Tablespoon (1 Envelope)|
|Egg yolks||2 Large|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs), chilled|
|Golden rum||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Sliced blanched almonds||1⁄4 Cup (4 tbs), toasted optional|
1 For the rum syrup: In a small saucepan, bring the sugar and water to a full boil over high heat, stirring to help dissolve the sugar.
2 Pour into a small bowl and stir in the rum. Cool completely.
3 To make the ladyfingers: Position racks in the center and top third of the oven and heat to 400 degrees farenheit.
4 Line two large baking sheets with parchment paper. Fit a large pastry bag with a 7/16-inch-wide plain tip, such as Ateco Number 805.
5 Into a small bowl, sift the flour and salt together .
6 In a large bowl, beat the egg yolks and 1/3 cup of the sugar with a handheld electric mixer on high speed until the mixture is thick and tripled in volume, about 3 minutes. Beat in the vanilla.
7 In a medium bowl, beat the egg whites using clean beaters, until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar and beat until the peaks are stiff and shiny.
8 Stir about one fourth of the whites into the yolk mixture to lighten it. Using a large balloon whisk or rubber spatula, fold in the remaining whites, leaving a few wisps of whites visible.
9 Sift half of the flour over the eggs and fold in. Repeat with the remaining flour.
10 In batches, transfer the batter to the pastry bag. Pipe out strips of the batter, about 3 inches long and about 1 inch apart, onto the baking sheets. You should have about 30 ladyfingers.
11 Sift confectioners' sugar over the ladyfingers. Bake until golden brown,for 8 to 10 minutes.
12 Transfer the ladyfingers to a wire rack and cool completely. Choose 6 of the thinnest ladyfingers for garnishing the torte and set aside.
13 For the rum cream: Into a small bowl, pour 1/4 cup of milk and sprinkle the gelatin on top.
14 Let stand for 5 minutes to moisten the gelatin, then stir. Meanwhile, in a small saucepan or the microwave oven, heat the remaining milk until very hot.
15 In a medium size saucepan, whisk the egg yolks and sugar to combine, and gradually whisk in the hot milk.
16 Add the softened gelatin. Stirring constantly over medium-low heat with a heat-proof rubber or wooden spatula (this scrapes the bottom of the saucepan better than a spoon and gets into the corners, too)
17 Cook until the mixture is thick enough to coat the spatula,for about 3 minutes. Do not boil; an instant-read thermometer inserted in the custard will read 185 degrees farenheit.
18 Immediately strain the custard into a medium stainless-steel bowl set in a larger bowl of ice water.
19 Stir often until the custard is cool, but not set. Remove the custard from the ice water.
20 In a chilled medium bowl, beat the cream with a handheld electric mixer at high speed until stiff peaks form.
21 Beat in the rum. (Beat the cream a little stiffer than usual.) Stir about one fourth of the whipped cream into the custard, then fold in the rest. The rum cream should hold its shape. If necessary, chill in a larger bowl of ice water until lightly set.
21 To assemble the torte: Lightly oil the inside and bottom of a 8-inch springform pan.
22 First dip the ladyfingers briefly in the rum syrup, arrange a layer of 6 to 8 ladyfingers in the pan, fitting as closely as possible, trimming to fit. Don't worry about any open spaces.
23 Add about one third of the rum cream to the pan and spread it. Repeat with another layer of ladyfingers, and top with half of the remaining cream.
24 Dip and layer the remaining ladyfingers, and spread with the remaining cream. Discard any remaining syrup. Cover tightly with plastic wrap and refrigerate until the rum cream is set,for about 4 hours or overnight.
25 Rinse a thin knife in hot water and run it along the inside of the pan. Remove the sides of the pan.
26 In a chilled medium bowl, beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form.
27 Transfer about half of the whipped cream to a large pastry bag fitted with a 9/16-inch-wide open star tip, such as Ateco Number 825.
28 Using a metal spatula, frost the top and sides of the cake with the remaining whipped cream. Using a decorating comb, mark the sides of the cake. Pipe 12 rosettes on top of the cake.
29 Cut the 6 reserved ladyfingers in half crosswise. Insert the cut side of each ladyfinger into each rosette, placing the cookies at a jaunty 45-degree angle.
30 If desired, sprinkle the toasted almonds in the center of the cake. Refrigerate, unc.overed, until ready to serve.
31 Cut and serve