Italian Rum Cake (Prodigy) Recipe
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Italian Rum Cake (Prodigy)
3 Egg yolks
1 cup Sugar
2 1/4 cup All-purpose flour
2 cup Milk
1/2 Lemon, Grated peel only
1 cup Butter, room temperature
4 Eggs
3/4 cup Sour cream
1 tsp Vanilla extract
1/2 tsp Nutmeg
1/4 tsp Baking soda
1/4 tsp Salt
1/2 cup Dark rum
PREHEAT OVEN TO 350F. Beat the yolks and 1/4 cup sugar together in a
mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk
in a small pot and bring to the brink of boiling. Slowly pour the
milk over the yolk mixture, then pour the whole thing back into the
pot. Place over medium heat and cook, stirring constantly, until the
mixture thickens. Remove from the heat and mix in the lemon peel.
Scrape into a plastic container, cover and place in the refrigerator
to chill. Running your mixer at high speed, cream butter and
remaining sugar together in a mixer fitted with a paddle. Add the
eggs 1 at a time, waiting until the previous 1 has been absorbed. Add
the sour cream and mix until incorporated. Add vanilla, nutmeg,
baking soda and salt. Decrease the speed to medium, add remaining
flour and mix an additional minute. Scrape the batter into a 1-quart
round or rectangular cake pan, leaving 1/2-inch space at the top.
Place on the middle rack of the oven for 50-to-60 minutes. The cake
is done when the surface cracks and a toothpick inserted into the
center comes out clean. Remove cake from the oven and let cool for 15
minutes before unmolding onto rack. When the cake is completely cool,
slice it into 6 layers. Place the first layer on a cake platter and
sprinkle with some of the rum. Cover the layer with some of the
custard mixture. Place the second layer on top of the custard,
sprinkle with rum and cover with more custard. Continue until the
cake is assembled. Lightly spread the custard all over the surface of
the cake. Refrigerate for 2 hours before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Serves: 10 |
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Italian Rum Cake (Prodigy) Recipe brought to you from the Recipes.eu.com recipe collection
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In planning a daily routine, the most important step is to make sure you decrease consumption of fat, refined carbohydrates and salt.
People starting a weight loss program ordinarily look at food store and big brand food products described as 'low fat'. This is frequently a mistake, given that a food product may be reduced in fat content, but whilst still remaining contain excess carbohydrates and calories.
Keep yourself hydrated. Sometimes when going through a normal day, you imagine you want to eat when actually you might simply want a cooling cup of water or orange squash. The sensations of thirst and hunger are similar, albeit one can lead to bad health and one does not.
Rather than thinking about the food types you should ban from your meal plan, concentrate on the good foods that you can introduce to your meal plan. If you are able to insert the recommended portions beneficial pulses and vegetables into your dietary regime, you will discover that you feel more satisfied and have a significantl;y lower risk of being tempted by those unhealthy between meals biscuits.
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