Monday, October 31, 2016

I'm no Lidia but I had to make her Italian Rum Cake!

Moist, creamy and absolutely delicious is how I'd explain this easy Rum cake.  There are a few steps to it and I didn't have any problem with making it.  I used a 13 x9 inch pyrex dish to make it in.  Chill before serving!

Note:  I sent hubby to the store for Lady fingers!!! He brought me home 1 box with approximately 20 small lady fingers so my finished product was not as full as Lidia's.  Lots of cream but not as much cake. Note: You can purchase lady fingers in the specialty isle of your grocery store.  Italian Grocery Store for sure!










Happy Baking and Cooking from my kitchen to yours,
  M.J.


Lidia’s Italian Rum Cake (Zuppa Inglese)


Most Rum cakes are made with sponge cake but Lydia used ladyfingers (Savoiardi) cookies.  It makes it much simpler.

Easy pyrex dish .  I would try a trifle bowl next time.

            Ingredients
2 cups whole milk
1¾ cups sugar
4 teaspoons cornstarch
pinch kosher salt
3 large eggs
2 ounces bittersweet chocolate, finely chopped
⅓ cup diced candied orange peel
¼ cup rum
2 cups heavy cream, chilled
⅛ teaspoon ground cinnamon
36 savoiardi cookies (ladyfingers)

directions

For the pastry cream
Pour the milk into a medium saucepan set over low heat. Whisk in ¹⁄ cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar. Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium- low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.
For the sugar syrup
Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.
To assemble
When you are ready to assemble the zuppa, whip the cream and remaining ¹⁄ cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream. Make a fl at layer with half of the savoiardi in a 9- by- 13- inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.

From my kitchen to yours,



   adapted from Lidia's Italy       

11/16/12
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