To make an Italian rum cake, bake a simple sponge cake using beaten eggs, sifted flour, vanilla and sugar. Bake the cake at 370 degrees Fahrenheit for 40 minutes. Once cold, slice it to create four even layers, and brush them with a mixture of rum and water. Add layers of pastry cream, made using egg yolks, milk, sugar, flour and vanilla essence. After assembling the layers, top the cake and sides with whipped cream.
Baking a sponge is the first step to make an Italian rum cake. To make the sponge, beat 5 egg yolks with 1 cup of sugar, and add sifted flour and vanilla essence. Fold in the beaten egg whites, and mix gently, making sure the batter is soft and airy. Bake for 40 minutes at 375 degrees Fahrenheit, and let cool completely once ready. You need to carefully create four even layers of sponge. Brush the layers with a mixture of rum and water, making sure the sponge is wet but not soggy.
The layers are then filled with Italian pastry cream. To make it, mix 3 tablespoons of sugar, 3 eggs, 3 cups of flour and some vanilla essence in a saucepan. Add 2 cups of hot milk, and beat constantly with a mixer. You need to cook this over low heat until it thickens. After chilling the cream in the fridge, use it to fill the four sponge layers, and assemble the cake. Top the entire cake and its sides with whipped cream. You can also add sliced almonds to decorate the top and sides of the cake.