Rum Cake
Isgro’s signature cake since 1904, when Mario Isgro first opened the pasticceria. Three layers of Génoise sponge cake are delicately soaked in rum, then filled with layers of vanilla Italian cream and ricotta. The cake is finished with whipped ricotta icing, sliced almonds, and seasonal buttercream flowers.
For generations, Philadelphia families have celebrated life’s sweetest moments with Isgro’s unique take on this beloved Italian classic — a tradition that continues more than a century later.