Italian Rum Cakes

Italian Rum Cakes

The following rum cakes are not for the faint of heart. In Italian the name is Zuppa Inglese. Zuppa in Italian means soup but this is actually the name of a delicious rum cake that is covered with custard. A traditional American recipe brought to this country from Italy. Attempt this cake only if you are an experienced cook or very brave.

Italian Rum Cake – Version #1

1 quart milk
6 egg yolks
8 tablespoons sugar
8 tablespoons flour
1 grated lemon peel
12 tablespoons sweet vermouth
12 tablespoons sweet rum
6 tablespoons orange marmalade
1 large spongecake (about 12 inches, see below)
pinch of salt
2 ounces finely chopped almonds

Plain custard:
In a small bowl beat the eggs thoroughly. In a large bowl blend the milk, eggs, sugar, flour and salt. Strain through a fine sieve into a saucepan to insure a very smooth mixture. Grate the lemon rind then add this to the egg/milk mixture. Cook over low heat for about ten minutes, stirring constantly, or until it starts to thicken and just starts to boil. Do not boil. Remove from heat and cool. If you want chocolate flavor melt two squares of bitter chocolate in the hot custard. Stir well.

Spongecake:

8 egg yolks
8 egg whites
1 1/3 cups flour
2 teaspoons grated lemon peel
1 1/4 cups sugar
2 tablespoons water
1 1/2 teaspoons almond extract
1/4 teaspoon salt

You will need a large mixing bowl. In a smaller bowl sift 1/2 cup of the sugar with the flour, do this several times to mix well. Put the egg yolks, water and grated lemon rind in the large mixing bowl. Beat lightly then add the almond extract. Very gradually sift the flour/sugar mixture over the egg yolks, fold in very gently. In another bowl, a deep one works best, place the egg whites and beat until foamy. Add the salt and the rest of the sugar, beat again until stiff. Then gently fold in the stiff egg whites into the flour mixture. Do not over mix. Pour into a round 10 or 12 inch ungreased cake pan. Bake in a 350 degree oven for about 45 minutes or until the cake pulls away from the sides of the pan. Do not jar the cake while it is baking or it will fall, this means the top falls in and it becomes heavy.

When the cake is done invert the pan on a wire rack for about an hour or until cool. Carefully remove from pan.

Slice the spongecake into three layers. Use a large knife that will go through the cake. Place one layer on a cake plate and pour 6 tablespoons of vermouth over layer, spread with thin layer of marmalade then a thin layer of the custard, place second layer on top and do the same with it. Place the third layer over both and pour the rum over all. Cover the top and sides of cake with a thick layer of the custard. Sprinkle with finely chopped almonds. This cake serves 12 to 14.

Italian Rum Cake – Version #2

Use the sponge cake recipe from Version #1. You will need a double boiler for the custard.

Marsala Custard

8 egg yolks
8 half eggshells full of marsala (a heavy sweet sherry)
8 level teaspoons of sugar
1 cup sweet rum
2 tablespoons sugar
1/2 pint whipping cream
1/2 cup chopped glazed fruit

Into the top part of the double boiler put the 8 egg yolks. Add the sugar and beat until the yolks are a light lemon color and thoroughly blended. Add the marsala and blend again.

Put water into the lower half of the double boiler and cook the egg yolk mixture over boiling water for about 5 minutes or until it begins to thicken. While this is cooking you need to stir constantly and do not let it boil. Remove from the heat at the first sign of a bubble. Set aside to cool.

Slice the sponge cake into three layers. Place one layer on a cake plate and pour 1/3 cup of rum over it then cover with 1/3 or the marsala custard. Place the next layer over this and do the same with the rum and custard. Top with the last layer and do the same as the first two. Refrigerate. When you are ready to serve put the cream in a mixing bowl, add the two tablespoons of sugar and whip until stiff. Spread over the top and sides of cake. Sprinkle with the chopped glazed fruit.