This Italian Rum Cake Can't Be Beat!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol

Into a large saucepan, add milk and bring to a simmer.

Add 2 strips of lemon zest to the milk and simmer.

In a bowl, whisk together egg yolks and sugar until light and frothy, doubling in volume.

Blend in cake flour to the egg mixture.

Drizzle about half a cup of simmering milk into the egg mixture to temper the eggs.

Add the tempered egg mixture back into the saucepan with the remaining milk and lemon zest.

Cook over gentle heat for 5 to 6 minutes until thickened, ensuring the flour and egg yolks are cooked out.

Add a pinch of salt and vanilla extract to the custard and stir well.

Remove the lemon zest from the custard and divide it into two bowls; one will remain plain, and to the other, add 2 ounces of broken semi-sweet chocolate.

Let the chocolate sit in the warm custard to melt, then whisk until smooth.

Cover both bowls of custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate until cool.

To make the sponge cake, separate 6 eggs and place them in a bowl with sugar and a tiny bit of lemon zest.

Whisk the eggs and sugar together for a few minutes to aerate them.

Add cake flour, a splash of vanilla extract, and a pinch of salt to the egg mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens