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Recipes for an Italian Rum Cake That Tastes Like a Million Bucks

A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.

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Italian rum cake is typically made of the following major components: (1) three layers of sponge cake that are soaked with a sweetened rum-flavored syrup, (2) decadent layers of vanilla and chocolate pastry cream filling (3) bakery style frosting, stabilized whipped cream frosting , or even cream cheese frosting (4) edges coated with lots of cru.

Wonderful Rum flavored soaked pastry filled with Italian custard, YUM

Step 1: To make the cake, start out with preheating your oven to 350°F (175°C) and grease two 9-inch round cake pans - you can also use parchment paper instead of the grease. Step 2: Use a medium-sized bowl and add flour, baking powder, and salt - whisk it all to mix it well using the whisk attachment on medium speed.

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Olive Garden Italian Rum Punch is a delicious cocktail with just the right blend of smooth rum, nutty amaretto, and bright strawberry-passion fruit flavors. WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week! This post contains affiliate links.

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Recipes for an Italian Rum Cake That Tastes Like a Million Bucks

The Italian rum baba, or babà al rum, is a typical dessert of the Neapolitan tradition. It is a leavened sponge cake which is baked in a classic fluted mold - or in individual aluminum cups for the single-portion version - and then generously soaked in a sticky, citrus-scented rum syrup.

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1. Milano-Torino Milano-Torino cocktail. Milano-Torino is one of the lightest, flavorful Italian cocktails used as aperitivo. This drink combines sweet Vermouth and Campari to produce a balance of bittersweet taste on the palate. It has a distinctive charm and is a favorite to many.

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Ingredients for this cake Making Italian rum cake step-by-step Expert tips for making Italian rum cream cake Variations FAQs Authentic Italian Rum Cake This Italian rum cake has three layers of sponge cake drizzled with rum syrup and then layered with generous portions of vanilla pastry cream and chocolate pastry cream.

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1. For the pastry cream, pour the milk in a medium saucepan. Whisk in 1/2 cup sugar, the cornstarch and pinch of salt. Bring milk to a simmer, just to dissolve the sugar. In a medium bowl, whisk eggs. While whisking, slowly pour the hot milk into the eggs to temper them. Pour the mixture back into the saucepan. Return saucepan to medium-low heat.

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What is Italian Rum Cake? The exact origin of the rum cake is extremely questionable. Although it loosely resembles the Italian Zuppa Inglese and the English Trifle, the rum cake, as we.

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Rum Babàs are a staple of the traditional cuisine of the Campania region in the south of Italy, though their true origin is found abroad. In a few words, they are small brioche-like cakes swimming in a rum-spiked citrus syrup.

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Pour the water in a saucepan on medium-low heat. Add the sugar, stir until completely dissolved. Turn off the heat, add the rum and wait for the water to reach 120°F (50°C), the ideal temperature for soaking. You can measure the temperature with a candy thermometer. Dip in 1 or 2 babàs into the syrup.

Italian Rum Lido Bakery

Preheat the oven to 350 degrees. Place the rack on the second from the lowest slot. Grease and flour an 8-inch or 9-inch cake pan or spring form pan. (I do not use baking spray for this cake.)

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Preheat oven to 325 degrees. Generously grease a large bundt pan. Sprinkle chopped nuts evenly in bottom of pan. In a large bowl, add cake mix, pudding mix, eggs, oil, water and rum. Mix well to combine and then pour batter over nuts in pan. Bake for one hour or until it tests done with a toothpick.

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Stir in the whole eggs and yolk. Mix until well blended. Set aside the one egg white for another use. Again using a hand or stand mixer, combine the little ball of yeasted dough, the egg mixture and the rest of the flour. Once a uniform dough is formed, turn out onto a floured board. Knead for 5 minutes until smooth.