Fruit-Filled Italian Rum Cake, aka Zuppa Inglese
INGREDIENTS
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Gluten-Free All-Purpose Flour Mix, if needed:
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205g white rice flour
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170g brown rice flour
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165g Mochiko sweet rice flour (also known as glutinous rice flour)
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120g tapioca flour or tapioca starch
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The recipe also calls for 2 scant teaspoons of guar gum or xanthan gum, but I prefer to add a specific measured amount for each particular recipe
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.Rum Syrup, Prepare Up To One Month Ahead:
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1/2 cup water
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2/3 cup granulated sugar
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2/3 cup gold Bacardi rum
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1 Tbsp freshly squeezed lime juice, optional
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Pastry Cream, Prepare Up To Two Days Ahead:
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2 cups whole milk
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1/2 cup granulated sugar, divided
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1/2 vanilla bean, split lengthwise and scraped, or 1/2 tsp vanilla bean paste
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pinch of salt
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4 large egg yolks
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4 Tbsps cornstarch
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2 Tbsps unsalted butter, cut into pieces
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Whipped Cream Frosting, Prepare Up To One Day Ahead:
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4 cups heavy cream
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1 level Tbsp unflavored gelattin
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1/4 cup confectioners' sugar
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1 tsp pure vanilla extract
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Cake Layers, Prepare Up To One Month Ahead, if freezing:
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Gluten Free Dry Ingredients: Traditional Dry Ingredients:
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1-1/2 cups (210g) Gluten-free Flour Mix (above) 1-1/2 cups sifted all-purpose cake flour
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1/4 tsp fine sea salt 1/4 tsp fine sea salt
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Note: Xanthan gum or guar gum is not needed
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for this recipe due to the large number of eggs
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and the comparatively small amount of flour.
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Wet Ingredients for both versions:
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9 extra-large eggs, separated
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1/4 cup butter (1/2 stick, or 4 Tbsps), melted and cooled
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1 cup sugar (for egg yolks) and 1/2 cup sugar (for egg whites)
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1 tsp vanilla extract or vanilla paste
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Fresh Fruit, optional:
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sliced strawberries
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raspberries
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pitted cherries
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