STELLA DORO ITALIAN RUM CAKE
This tastes like a real South Philly Italian Rum Cake without the trouble of making sponge cake. Try it, you will agree. I usually make mine with almond toast, because I don't like the taste of the anisette toast as much. Cook time is refrigerator time.
Provided by mandabears
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
- Brush cookies or spray cookies with rum.
- Pour prepared vanilla pudding over cookies.
- Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
- Cover cookies with prepared chocolate pudding.
- Cover chocolate pudding with Cool Whip.
- Refrigeate for at least 4 hours.
Nutrition Facts : Calories 139, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.7, Sodium 174.5, Carbohydrate 26.7, Fiber 0.7, Sugar 16, Protein 2.4
ITALIAN RUM SQUARES
These rum squares taste like you bought them at a fancy Italian bakery ! Very impressive if you bring them to a cookout or get together. They are sooo easy you will be surprised ! Also delicious !
Provided by Carol Junkins
Categories Puddings
Time 20m
Number Of Ingredients 8
Steps:
- 1. Dip Anise Sponge (cut sides) in milk very quickly, so that they do not become soggy. Place in 9x13" baking dish. Cook pudding according to package directions and add 3-4 teaspoons of pure rum flavoring. Pour on top of Anise layer and cool in refrigerator .
- 2. When cool, spread top with small container of cool whip and cut into squares. Place each square in individual cup cake papers, sprinkle each with chopped walnuts and top with a cherry. Must keep refrigerated.
ITALIAN RUM CAKE
Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.
Provided by Dee514
Categories Dessert
Time 2h
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 30
Steps:
- Italian Sponge Cake (Pan di Spagna):.
- Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
- Add flour, a little at a time, gently folding it in until well blended.
- Gently fold in vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and fold into cake mixture.
- Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
- Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
- Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
- Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
- Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
- Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Add chocolate and while stirring, cook 1 minute longer.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
- Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
- Bring to a boil, and stir until the sugar is dissolved.
- Remove from the heat and cool before using.
- *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
- Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
- Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
- Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
- Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
- Set aside to cool before using.
- In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
- Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
- Whip the cream until barely stiff.
- Add melted and cooled gelatin all at once to cream during whipping.
- Stop whipping when cream forms soft peaks.
- Finish beating with whisk to adjust consistency to stiff peaks.
- Use/serve immediately or cover and refrigerate until needed.
- If peaks have softened during refrigeration, rewhip by hand using a whisk.
- Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
- Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
- Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
- Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
- Spread a layer of vanilla pasticciera cream on the first sponge layer.
- Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
- Spread a layer of stabilized whipped cream on the second sponge layer.
- Top the whipped cream layer with another layer of rum sprinkled sponge cake.
- Spread a layer of chocolate pasticciera cream on the third sponge layer.
- Top the chocolate layer with the last layer of sponge cake.
- Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
- Cover and refrigerate 1 hour before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 657.9, Fat 40.3, SaturatedFat 23.9, Cholesterol 274.1, Sodium 115, Carbohydrate 64, Fiber 1.1, Sugar 45.5, Protein 10.3
MOKA DUPONT: A FRENCH ICEBOX CAKE
When my Paris friend, Bernard Collet, told me about this cake, a favorite for over 60 years in his family, I was expecting something tall, soft, frosted and fit for candles. I expected a gâteau but got an icebox cake: four layers of cookies held together with four layers of frosting. The cake, originally a back-of-the-box recipe, was created for a French tea biscuit called Thé Brun, but I could never find them, so I used Petit Beurre cookies. Lately I can't find them either, so I use old-fashioned Nabisco Social Teas. You can use whatever cookies you'd like, but they should be plain, flat, square or rectangular. Depending on the size of your cookies, you might need fewer of them; depending on how big or small you make the cake, you might need to juggle the number of layers or the amount of frosting. It's a recipe made for improvisation.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Before you start assembling the cake, decide on the size you want. I make a cake that's 4 cookies wide, 4 cookies long and 4 layers high. Choose a plate to build and serve the cake.
- Make the buttercream frosting: Put the butter in a small bowl, and beat it with a flexible spatula until smooth. Add 1/2 cup sugar, and beat again with the spatula until it's thoroughly incorporated. Separate the egg, putting the yolk in a cup and the white in a small bowl. Whip the white until it holds soft peaks using a mixer or, for a short but strenuous exercise, a whisk. Give the yolk a quick whisk, just to break it up, then stir it into the white.
- Add the egg to the bowl with the butter, and using the spatula, stir and fold until blended. Scrape in the melted chocolate, then stir and fold again until the frosting is homogeneous. (It won't be perfectly smooth.) Taste the buttercream, and you'll feel grains of sugar on your tongue - that's the way it's meant to be.
- Pour the hot espresso into a wide, shallow bowl, and stir in the remaining 1 tablespoon sugar.
- One by one, drop each cookie into the espresso, count 3 seconds, flip it over, count 3 seconds more, then place the espresso-soaked cookie on the serving plate. Continue until you have your first layer of cookies in place.
- Using a small offset spatula or a table knife, spread a quarter of the buttercream over the cookies, working the cream to the edges of the cookies. Build 3 more layers of dunked cookies and smoothed buttercream. Top the last layer of buttercream with grated chocolate.
- Refrigerate the cake until the frosting is set, at least 3 hours. The cake can be kept covered in the refrigerator for up to 3 days. (Once the frosting is set, the cake could also be wrapped airtight and frozen for up to 2 months. To serve, simply let it defrost, still wrapped, in the refrigerator for about 4 hours or at room temperature for about 1 hour.)
ITALIAN RUM CAKE
Steps:
- For the pastry cream: Pour the milk into a medium saucepan set over low heat. Whisk in 1/2 cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar.
- Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium-low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.
- For the sugar syrup: Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.
- When you are ready to assemble the zuppa, whip the cream and remaining 1/4 cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream.
- Make a flat layer with half of the savoiardi in a 9-by-13-inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.
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