Italian Rum cake

Italian rum cake, also known as “Zuppa Inglese” or “Zuppa Romana,” is a popular dessert in Italian cuisine. It’s a moist and decadent dessert that combines layers of sponge cake or ladyfingers soaked in a rum-flavored syrup, pastry cream, and chocolate. Here’s a basic recipe for making Italian rum cake:

Ingredients:

For the Sponge Cake:

• 6 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder

For the Rum Syrup:

• 1 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For Assembly:

• 1/2 cup dark chocolate, grated or chopped
• Additional rum for brushing (optional)
• Whipped cream for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. To make the sponge cake, beat the eggs and sugar together until they become thick and pale. Sift the flour, cocoa powder, and baking powder over the egg mixture and gently fold them in.
3. Divide the batter evenly between the two prepared cake pans and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes, then remove them from the pans and let them cool completely on a wire rack.
4. While the cakes are cooling, prepare the rum syrup. In a saucepan, combine the water and sugar and bring to a boil. Let it simmer for a few minutes, then remove it from the heat and stir in the dark rum. Allow the syrup to cool.
5. To make the pastry cream, heat the milk in a saucepan over medium heat, but do not let it boil. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Gradually pour the hot milk into the egg mixture, whisking constantly.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Once it thickens, remove it from the heat, stir in the vanilla extract and butter, and let it cool.
7. To assemble the cake, slice each sponge cake in half horizontally, creating four layers. Place one layer on a serving plate and brush it with the rum syrup. Spread a layer of pastry cream over it and sprinkle with grated or chopped chocolate.
8. Repeat this process for the remaining layers, finishing with pastry cream and chocolate on top. You can also brush the top layer with more rum syrup if desired.
9. Chill the cake in the refrigerator for a few hours before serving. It’s often served cold and can be garnished with whipped cream before serving, if you like.

Italian rum cake is a delightful and indulgent dessert that’s perfect for special occasions or celebrations. Enjoy!