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Recipe for cooking rum custard cake

Recipes from Italy :: Italian Desserts


Orange cake
4 eggs, separated
1 c. sugar
1 c. sifted flour
1/4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. hot water
2 Tbsp. lemon juice
2 tsp. grated orange peel
1/2 tsp. cream of tartar

Orange-Rum Syrup
6 Tbsp. sugar
6 Tbsp. water
1 tsp. grated orange peel
1/2 tsp. grated lemon peel
1/3 c. light rum

Custard
4 eggs
1/3 c. sugar
1 pint half and half
1 1/2 tsp. vanilla extract
2 Tbsp. light rum
1 c. whipping cream

Frosting
1/2 c. whipping cream
Sugar

Grease and lightly flour a 9- to 10-in. springform pan, at least 2 3/4 in. deep. In a large bowl, beat egg yolks until thick and light-colored; gradually beat in sugar, beating until thick and pale. Sift flour with baking powder and salt. In small bowl, combine hot water, lemon juice, and orange peel. Add flour mixture to beaten egg yolks alternately with hot water mixture, stirring to blend after each addition.

Using clean beaters, beat egg whites with cream of tartar until soft peaks form. Stir a fourth of the beaten egg whites into flour mixture, then fold in remaining egg whites carefully but thoroughly. Pour batter into prepared pan.

Bake at 350 degrees fahrenheit for 40 to 45 mins. or until cake is golden brown and begins to pull away from the sides of the pan and springs back when touched lightly in the center. Let cool completely in pan on wire rack.

To make syrup, combine sugar, water, orange peel, and lemon peel in a small pan over high heat. Let it come to a boil then cook rapidly for 3 mins. Remove from heat and let cool. Blend in the 1/3 c. rum.

To make custard, place eggs and sugar in the top of a double boiler and mix thoroughly. Scald half and half; gradually stir into egg mixture. Place double boiler over gently simmering water. Cook, stirring constantly, until custard coats a meta spoon in a velvety smooth layer (10 to 15 mins.). Remove from heat and mix in vanilla extract. Place top of double boiler into ice water to stop cooking; stir custard frequently until cool. Stir in rum. Whip 1 c. of cream until soft peaks form when beaters are lifted. Fold into cooled custard.

To assemble dessert, remove pan side from cake, leaving cake on base. Carefully cut cake horizontally into 3 equal layers and lift off the top two layers. Replace the pan sides around pan bottom holding the remaining cake layer.

Drizzle cake bottom layer with a third of the syrup, then cover with a third of the custard. Carefully place the middle layer of cake in the custard, sprinkle and distribute this layer with another third of the syrup, then another third of the custard. Set top cake layer in place. Sprinkle and distribute with remaining syrup, pour on remaining custard, and spread in an even way. Cover cake lightly to protect top. Refrigerate for at least 6 hours or until the next day.

Remove pan sides. Whip the 1/2 c. whipping cream until stiff. Sweeten slightly with sugar and spread on cake top and sides. Cut into wedges.

Makes 10 to 12 servings.

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