15 Recipe For Italian Rum Cream Cake Get Ready To Indulge!

Published on: Mar 15, 2024

The rich and decadent Italian Rum Cream Cake is a beloved dessert that combines the flavors of rum, cream, and chocolate into one delicious treat. This cake is a perfect blend of moist cake layers, creamy filling, and a touch of rum that will leave your taste buds wanting more. Whether you are a seasoned baker or just starting out, this recipe is easy to follow and is sure to impress your family and friends. So, let's get started on making this mouthwatering Italian Rum Cream Cake!

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Tiramisu, meaning "pick me up" in Italian, is a classic dessert made with ladyfingers, coffee, and a rich and creamy mascarpone cheese filling. With a touch of amaretto or rum, this traditional Italian dessert is a crowd-pleaser and will leave your guests asking for the recipe.

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This classic Italian Tiramisu recipe stays true to the traditional flavors and techniques, resulting in a rich and creamy dessert that is sure to be a hit. The use of dark rum adds a deep and complex flavor to this dish.

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Italian Rum Cream Cake by Freda

Main Ingredients: Egg Yolks, Egg Whites, Sugar, Cake Flour, Pure Vanilla

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This Italian Rum Cream Cake recipe by Freda is a delicious and indulgent take on Tiramisu. The use of rum cream liqueur adds a rich and boozy flavor to this dessert that is sure to impress.

Ingredients:

Cake:

2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, room temperature
1 cup whole milk
4 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract

Rum Cream Filling:

2 cups heavy cream
1 cup confectioners' sugar
1/4 cup dark rum
1 teaspoon vanilla extract

Chocolate Ganache:

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

Instructions:

Preheat your oven to 350°F and grease two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Slowly add in the dry ingredients, alternating with the milk, until well combined.
Mix in the vanilla extract.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the rum cream filling, beat the heavy cream, confectioners' sugar, rum, and vanilla extract until stiff peaks form.
On a cake stand or serving plate, place one cake layer and spread the rum cream filling evenly over the top.
Place the second cake layer on top and refrigerate while you make the chocolate ganache.
To make the chocolate ganache, place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes before whisking until smooth.
Pour the ganache over the top of the cake and let it drip down the sides.
Refrigerate the cake for 1-2 hours before serving to allow the ganache to set.
Slice and serve your delicious Italian Rum Cream Cake with a cup of coffee or a glass of milk for the perfect ending to any meal.

In conclusion, this Italian Rum Cream Cake is a must-try for any dessert lover. The combination of moist cake layers, creamy filling, and rich chocolate ganache makes for a truly indulgent treat. Plus, with easy-to-follow instructions and simple ingredients, this recipe is perfect for both novice and experienced bakers. So, don't wait any longer, gather your ingredients and start creating your own Italian Rum Cream Cake masterpiece today!