Italian Rum Cake

Step 1

Preheat the oven to 350º F/ 180º C. Grease two 7-9 inch pans and line them with circles of parchment paper (see notes for more info about the pan sizes).

Step 2

In a small bowl combine flour with baking powder and salt. Whisk very well and set aside.

Step 3

In a large mixing bowl beat the egg whites with an electric mixer until soft peaks form. Set aside.

Step 4

In another large bowl beat together the egg yolks, sugar and vanilla until the mixture becomes pale and thick.

Step 5

Using a rubber spatula or a stand mixer with a paddle attachment, gradually and gently fold the flour into the yolk mixture. At the end add also the starch. Make sure all the flour and starch are absorbed and no lumps remain: scrape well the bottom of the bowl with the spatula or use a stand mixer at a very low speed.

Step 6

At the end gently fold the egg whites into the batter.

Step 7

Pour the batter into the prepared pans: you need 3 layers so depending on your pan size you can bake them altogether in one pan or in two pans (see notes).

Step 8

Bake for about 30-45 minutes, depending on your pan sizes and how many layers you are baking in one pan. Test by inserting a wooden skewer in the centre: it should come out clean or with a few dry crumbs.

Step 9

Let the layers cool completely before removing them from the pan and assembling the cake.

Step 10

When the cake bases are half cool, start preparing the pastry cream.

Step 11

In a medium bowl whisk shortly the yolks with the sugar and vanilla until smooth. Add the starch and continue whisking until combined. You may need 1-2 tbsp milk to dilute the mixture as it should be relatively liquid.

Step 12

In a medium saucepan heat the rest of the milk until it starts simmering. Remove it from the stove and add the yolk mixture. Whisk energetically and continuously until smooth.

Step 13

Lower the heat and return the pan to the stove. Whisk continuously for 1-2 minutes so the pastry cream thickens.

Step 14

Remove the pan from the heat and keep whisking from time to time until the pastry cream cools down. In order to cool faster, transfer it to another bowl, ideally not very deep. Don't forget to whisk to prevent from forming a crust on top.

Step 15

When the pastry cream is at room temperature, whip the 1/2 cup cold cream and fold it into the mixture.

Step 16

Heat all ingredients in a small saucepan. When the mixture starts simmering, remove it from the heat.

Step 17

Use the syrup right away.

Step 18

Make sure both the layers and the pastry cream are at room temperature. The layers can be refrigerated but the pastry cream should not be placed in the fridge because it might thicken too much!

Step 19

Depending on how you've baked the cake bases, you may need to cut horizontally one of them to make three layers. If your layers are tall, it is easier to assemble the cake in a ring or in a spring form pan.

Step 20

Place one layer on a serving plate and brush it with about 1/3 of the warm rum syrup. Spread about half of the pastry cream on top.

Step 21

Place another layer and brush it with half of the remaining syrup.

Step 22

Optionally add the cocoa powder to the remaining pastry cream. Whisk very well until no lumps remain.

Step 23

Spread the pastry cream on top of the second layer. You may want to reserve 2 tbsp for decoration.

Step 24

Place the third layer and brush it with the remaining syrup.

Step 25

At this point wrap the cake with plastic wrap and place it in the fridge for 2-4 hours or overnight so that the pastry cream thickens. This step is optional if your cake is not tall.

Step 26

Spread the whipping cream around the cake right before serving.

Step 27

Whip the cold cream together with the powdered sugar and vanilla.

Step 28

Use it to cover the cake all around and decorate it.