ITALIAN RUM CREAM CAKE BY FREDA
This cake I first tasted in a speciality Bakery, It is to Die For. I actually went back and bought a 2nd cake. ( My Hips really needed that 2nd cake ya know) Photo is from the bakery. I have since searched and Searched but could not Find a recipe for this Special Cake. Until I found a site from Italy. They say this is one of...
Provided by FREDA GABLE
Categories Other Desserts
Time 3h20m
Number Of Ingredients 22
Steps:
- 1. **Sponge Cake Directions:** Preheat Oven @ 375 Butter and Flour (2) 8-9" cake pans, set aside. 1. Beat egg yolks and sugar in bowl till Lemon colored. 2. Add Flour Sifted, little at a time, Blend well. 3. Add Vanilla 4. Beat Egg Whites till stiff but not dry, Fold into batter. 5. Pour batter into Prepared Pans. 6. Bake 40 min. or til toothpick inserted comes out clean. 7. remove from oven, invert cake out of the pans, onto rack to cool completely. 8. Note: Cake Can be Tightly wrapped and refrigerated over night or frozen up to 3 weeks.
- 2. **RUM SYRUP DIRECTIONS:** Method #1. Mix together ingredients in small pot, Bring to boil, stirring til sugar dissolves. Remove from heat. Cool before using. When Cool, Brush genouously over cake. METHOD #2. If you prefer, Brush cake with 1/3 Cup Rum diluted with 1/4 Cup water.
- 3. **ITALIAN PASTRY CREAM:** 1. Mix Sugar, egg, flour & Vanilla in a saucepan. 2. in seperate Pan, Scald Milk. 3. "Very Slowly pour milk over egg yolks" in a thin stream as to not Cook the eggs. Beating constantly with mixer. 4. Cooking over low heat, stir with wooden spoon, until mixture reaches boiling point. Cook for 4 min longer, must stir constantly. 5. Remove pan from heat, add butter, and stirr well. Pour into Bowl Cover and Chill . Stir occasionally to prevent film from forming on top of custard cream. 6. chill 3-4 hrs til very thick for use as filling.
- 4. ** WHIPPED CREAM** Stabilized 1. in a large Chilled Bowl. Put bowl in freezer to chill. chill beaters also. 2.Beat cold Cream until it just starts to thicken. 3. add Corn syrup, & vanilla down the Sides of the cold Bowl. 4. Beat to stiff peaks form.
- 5. ** ASSEMBLY OF CAKE** 1. Slice Cake in 1/2 to form two layers. 2. Slice the two layers in 1/2 again making 4 thin layers. 3. Place bottom layer on plate cut side up brush with rum syrup becarful not to get cake too wet, or the layers will be soggy.. allow to soak in for about 5 min. 4. Brush rum on the remaining layers on cut side up evenly with the rum. do not saturate the layers. You only want to flavor the cakes by brushing the rum on the cakes. (Do Not Saturate the layers) 5.Top bottom layer with the vanilla pastry cream, filling. 6. then another layer of rum brushed sponge cake. 7. Next a layer of the Whipped Cream 8. top with another layer of the Sponge layer cake 9. another layer of the pastry cream 10. last layer of the sponge cake 11. top entire cake & sides with whip Cream. reserving Enough whipped cream for making Roseettes on top of the cake. 12 final step cover entire sides of the cake with the Sliced almonds.
- 6. This cake is TOTALLY WORTH every bit of the Effort. TIP: I take one layer and cut the Cake in 1/2. following steps, 1,2,3 and I make (2) cakes out of the recipe. How about that. . . 2 cakes in one. It is just too much cake & 2 many layers for one Cake.
CHOCOLATE-RUM TRUFFLE TORTE RECIPE - (4.3/5)
Provided by DOMESTICDIVA
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
SACHER TORTE
In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
- Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
- Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
- Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
- Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
- In a separate bowl, sift together flour and cornstarch.
- Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
- Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
- Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
- Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
- Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
- Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram
RUM TARTS AKA BUTTER TARTS
These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.
Provided by KennKonn
Categories Tarts
Time 30m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place tart shells on cookie sheet.
- Add enough raisins to each tart shell to cover the bottom of the tart.
- Beat egg.
- In sauce pan add brown sugar, cream and butter.
- Heat until butter is melted.
- Add rum.
- Pour small amount of mixture into beaten egg to temper the eggs.
- Add egg mixture back into brown sugar mixture.
- Stir well to combine mixture and egg.
- Pour into tart shells, enough to cover the raisins.
- Bake at 350° until golden brown and bubbling.
- Let cool completely, at least 15 minutes.
RUM TORTE
Categories Chocolate Dessert Freeze/Chill
Number Of Ingredients 9
Steps:
- 1) Sprinkle the crushed biscuits over the base of the tin. 2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum. 3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted. 4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm. 5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream. 6) Spoon it into the tin and tap the tin to even the mixture out. 7) Cover and refridgerate overnight. 7) Cut around the edge of the torte, then tip it onto a plate. 8) Dust the surface with sifted cocoa powder.
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- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
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