Italian Rum Cake

Ingredients

• 1 quart milk
• 6 egg yolks
• 8 tablespoons sugar
• 1 grated lemon rind
• 12 tablespoons sweet rum
• 12 tablespoons sweet vermouth
• 6 tablespoons orange marmalade
• 1 large spongecake (about 12 in.)
• Pinch of salt
• 2 oz. finely chopped toasted almonds

Method

1. 1

   Beat egg yolks thoroughly.

2. 2

   Blend well in saucepan the milk, eggs, sugar, flour and salt.

3. 3

   Strain through fine sieve to insure very smooth mixture.

4. 4

   Cook over low flame for about 10 minutes or until thick and it starts to boil.

5. 5

   Do not boil.

6. 6

   Remove from fire.

7. 7

   Cool.

8. 8

   Slice spongecake into three layers; pour six tablespoons of vermouth over each of two layers.

9. 9

   Spread with thin layer of orange marmalade, then layer of custard.

10. 10

    Place third layer over this; pour rum over all.

11. 11

    Cover top and side of cake evenly with thick layer of custard.

12. 12

    Sprinkle with finely chopped almonds.

As published

This recipe was extracted from Waldensian cookery (1957), page 41. The excerpt below is the record exactly as published.

ITALIAN RUM CAKE + 1 1 quart milk 6 egg yolks 8 tablespoons sugar 1 grated lemon rind 12 tablespoons sweet rum 12 tablespoons sweet vermouth 6 tablespoons orange marmalade 1 large spongecake (about 12 in.) Pinch of salt 2 oz. finely chopped toasted almonds

Cook this with the app: pantry check, scaling, and the assistant.