LAYER CAKE WITH COFFEE-RUM SYRUP AND WHIPPED CREAM

Layer Cake With Coffee-Rum Syrup and Whipped Cream

The layers of this cake are brushed with a coffee-rum syrup and assembled with a whipped cream frosting. Make cake a day ahead and assemble the day of but several hours in advance to allow flavors to meld.
From Christiane Silla.
Course: Desserts - Cakes
Servings: 12 servings
Author: Catherine Christiano

Ingredients

CAKE

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 1/2 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 1/2 tablespoon butter
  • 1 1/2 cup sifted all-purpose flour
  • 1 1/2 teaspoon baking powder

COFFEE-RUM SYRUP

  • 1 cup granulated sugar
  • 2/3 cup strong coffee 1 tablespoon instant coffee dissolved in 2/3 cup boiling water
  • 1 tablespoon rum

WHIPPED CREAM FROSTING

  • 1 cup heavy cream
  • 2 tablespoons confectioner's sugar
  • 1/2 teaspoon vanilla extract

Instructions

CAKE

  • Preheat oven to 350°F. Grease and flour 3 9" round cake pans. Line bottoms with parchment paper.
  • In bowl of stand mixer, beat eggs until light. Add salt, sugar, and vanilla. Heat the milk and butter to just boiling; beat into egg mixture. Sift together flour and baking powder; beat into egg mixture.
  • Divide batter equally among prepared cake pans. Bake approximately 25 minutes, until tester inserted into center comes out clean. Remove to racks to cool.

COFFEE-RUM SYRUP

  • In small saucepan, combine sugar and coffee. Heat, stirring until sugar is dissolved and mixture just begins to simmer. Remove from heat and stir in rum.

WHIPPED CREAM FROSTING

  • To chilled clean bowl of mixer add cream. Beat until soft peaks form. Add confectioner's sugar and vanilla; continue beating just until cream holds its shape.

ASSEMBLE CAKE

  • Place first cake layer on serving plate. Protect edges of plate with strips of wax paper tucked under edges of cake. Brush on syrup, spread with portion of whipped cream. Add second layer of cake and repeat. Not sure if third, top layer should also have syrup. Spread sides and top with whipped cream frosting. Remove wax paper strips. Chill in refrigerator for several hours to allow syrup to soak into cake.