Table of Contents
Rum Cake Italian Style. Frost the top sponge cake layer and sides of cake with remaining stabilized whipped cream, and if desired, decorate top of cake by piping rosettes using whipped cream and cover sides of cake with sliced almonds, or decorate as desired. Place cake in refrigerator for 1-2 hours before serving.
Place a layer of sponge cake on cake plate or cake board if you have one. Soak cake layer with ⅓ of the rum syrup. (alternatively you can soak the layers all at once before starting to assemble cake). Top with all of the vanilla pastry cream. Place another layer of sponge on top of vanilla pastry cream. Soak cake layer with ⅓ of the rum syrup.
Soak cake layer with ⅓ of the rum syrup. Top with all of the chocolate pastry cream. Place the final layer of sponge cake on top of the chocolate pastry cream. Soak cake layer with the rest of the rum syrup. Apply frosting to top and sides of cake. Add nuts to the sides of cake and decorate top as you please!
Filling: Traditional filling for italian rum cake has been 1 layer of vanilla pastry cream and 1 layer of chocolate pastry cream. Of course, you can make it all vanilla or all chocolat e. One reader mentioned they have had the cake with a layer of chocolate and a layer of raspberry fillin g.
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