Recipes from Italy :: Italian Desserts
3 egg yolks
3/4 c. sour cream
1 c. sugar, divided
1 tsp. vanilla extract
2 1/4 (two and one-fourth) c. flour, divided
1/2 tsp. nutmeg
2 c. milk
1/4 tsp. baking soda
Grated peel of 1/2 lemon
1/4 tsp. salt
1 c. butter (at room temperature)
1/2 c. dark rum
4 eggs
Preheat oven to 350 degrees fahrenheit.
Beat the yolks and 1/4 c. of the sugar together in a mixing bowl and slowly add 1/4 c. of the flour.
Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the everything back into the pot. Place over med. heat and cook, stirring constantly, until the mixture thickens.
Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill.
Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla extract, nutmeg, baking soda and salt. Decrease the speed to med., add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-in. space at the top. Place on the middle rack of the oven for 50 to 60 mins. The cake is done when the surface cracks and a wooden pick inserted into the center comes out clean.
Remove cake from the oven and let cool for 15 mins. before unmolding onto rack.
When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle and distribute with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle and distribute with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving.
