Stella Doro Italian Rum Cake
Indulge in the elegance of a classic *Stella D'Oro Italian Rum Cake*, a no-bake dessert that layers rich custard, rum-soaked sponge cookies, and fluffy whipped cream for a decadent treat with a boozy twist. Perfect for special occasions or an indulgent weekend dessert, this recipe highlights the unique texture of Stella D'Oro sponge cookies, which effortlessly absorb a fragrant rum syrup for a delightfully moist base. Velvety homemade custard, infused with natural vanilla, complements each layer, while a cloud of freshly whipped cream and optional chocolate shavings or slivered almonds make it irresistibly luxurious. With just 25 minutes of prep and an overnight chill, this easy yet impressive Italian dessert is sure to be the standout dish at your next celebration.
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Recipe Information
Ingredients
- 1 package Stella D'Oro sponge cookies
- 2 cups Milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 cup Rum
- 0.5 cup Water
- 0.25 cup Powdered sugar
- 1.5 cups Heavy cream
- 0.25 cup Chocolate shavings or slivered almonds (optional, for garnish)
Instructions
Prepare the custard filling: In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil.
In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until smooth. Slowly pour the heated milk into the egg mixture while whisking constantly to temper the eggs.
Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard (about 5-7 minutes). Remove from heat, stir in vanilla extract, and set aside to cool completely.
Make the rum syrup: In a small saucepan, combine water, rum, and powdered sugar. Heat over low heat until the sugar dissolves completely. Set aside to cool.
Assemble the cake: Arrange a layer of Stella D'Oro sponge cookies at the bottom of a 9-inch round cake pan or springform pan. Brush generously with the rum syrup to soak the cookies.
Spread half of the custard over the soaked cookies, smoothing it evenly. Repeat with another layer of cookies, brushing with rum syrup, and spreading the remaining custard on top.
Whip the heavy cream in a mixing bowl until soft peaks form. Spread the whipped cream over the top layer of custard, covering the entire surface.
Chill the cake: Refrigerate the assembled cake for at least 4 hours or overnight to allow the flavors to meld.
Garnish the cake: Before serving, sprinkle the top with chocolate shavings or slivered almonds, if desired.
Slice and serve chilled. Enjoy your delicious Stella D'Oro Italian Rum Cake!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 39.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
