Authentic Italian Rum Cake

Sponge cake

1. Butter an 8-inch spring form cake pan and then line completely with parchment paper.
2. Preheat the oven to 340ºF (170ºC).
3. Using either a hand mixer or stand mixer with whisk, beat the room temperature eggs with the sugar for about 12 minutes at the highest speed. You will know it is ready when a frothy and firm cream forms. Add the vanilla extract during the last minute.
4. Sieve the flour and add it a little at a time, incorporating it into the egg and sugar mixture with a spatula by folding it in carefully, until all has been added and the mixture is uniform.
5. Carefully pour the cake batter into the prepped cake pan and put it into the preheated oven. Bake the cake for approximately 25 minutes, being sure not to open the door to check the cake for the first 20 minutes. After 20 minutes, you can test with a toothpick by inserting it into the center to see if it comes out clean. When the toothpick comes out clean, turn off the oven but leave the cake inside with the door open for about 5 minutes to avoid deflating the cake.
6. Remove the sponge cake from the oven, then remove from the spring form and place on a wire rack to cool completely.

Pastry cream

1. In a medium sauce pan put 2 1/2 cups of milk and the strip of lemon rind and heat over a medium flame until you see steam rising, but do not boil. Remove from heat once steam rises.
2. In a separate bowl, beat egg yolks, sugar and flour with a whisk and then, when smooth, add the remaining 1/2 cup of cold milk and whisk until smooth.
3. Remove the lemon zest from the heated milk and toss.
4. Slowly pour the hot milk into the egg yolk mixture while whisking and then add the vanilla extract.
5. Pour the mixture through a strainer back into the sauce pan and turn on medium heat. Let the mixture come to a boil, whisking constantly as it thickens and let simmer for one minute.
6. When thick turn off heat and divide the hot pastry cream into two bowls or heat-safe containers.
7. Stir the chopped chocolate into one of the bowls to make the chocolate pastry cream.
8. Cover both the regular and chocolate custard with plastic wrap pressed directly onto the surface so a skin doesn't form and put in the refrigerator to chill.

Rum syrup

1. In a clean sauce pan, combine the water and sugar over medium heat until the sugar dissolves, then turn off the heat and set aside until cool.
2. Add the rum or rum extract and stir until combined and set aside until needed.

Whip cream frosting

1. Put a metal mixing bowl and whisk into the freezer until they are very cold.
2. When thoroughly chilled, remove and add the heavy whipping cream and use an electric mixer to whisk until the cream starts to thicken. Add the superfine sugar gradually, while whisking, and then the vanilla. Whip until stiff peaks form in the whipped cream. Cover and refrigerate until needed.

Assemble and decorate

1. Using a sharp serrated knife, cut the cake into three even horizontal layers that can then be reassembled. On a cake platter, put the bottom layer of cake and lightly pour 1/3 of the prepared rum syrup over it and then spread all the vanilla pastry cream to make a nice thick layer. Place the second cake layer on the vanilla filling and press down gently but firmly so that it adheres. Pour another 1/3 of the rum syrup into the second cake layer and then create the chocolate layer with all the chocolate pastry cream. Add the final layer of cake, moisten with the remaining 1/3 of the rum syrup. Place in the refrigerator for about one hour or the freezer for 30 minutes to set.
2. To toast the almonds, preheat the oven to 350ºF. Place the sliced almonds evenly on a baking sheet and put them in the oven for 10 minutes or until slightly browned. Remove and let cool.
3. Now to frost, remove the assembled cake and the whipped cream frosting from the fridge and use a frosting knife or palette knife to gently spread the majority of the whipped cream in an even layer over the top and sides of the cake.
4. Gently press the sliced almonds into the sides of the cake.
5. Place the remaining whipped cream frosting in a piping bag with a tip you like and make piping or decorations as desired.
6. Decorate the top of the cake with chocolate flakes and maraschino cherries and you are ready to show off y beautiful Italian rum cake! Tanti auguri a te!