Rum cake fraccaro+++fggt98b

Yield: 14 servings

Measure Ingredient
6 \N Eggs
⅔ cup Sugar
1½ cup Sugar
1½ cup Flour, sifted twice
1 cup Maraschino cherry syrup
\N \N (from cherries)
¼ cup Rum
2 cups Milk
4 \N Eggs
¾ cup Sugar
½ \N Teaspoon grated lemon peel
1 \N Teaspoon vanilla
¼ cup Flour
2 cups Whipping cream
2 \N Tablespoons sugar
1 \N Teaspoon vanilla





Combine eggs, sugar and vanilla in the top of a double boiler. Beat over boiling water for 3-4 minutes. Remove from heat and continue to whip with a mixer on high speed for 8 minutes until mixture becomes thick and doubles in size. Fold in flour. Pour into 3 greased and floured 9-inch round baking pans. Bake for 35-40 minutes at 350 degrees. Cool on a wire rack. ***CHERRY RUM SYRUP*** Mix together cherry syrup and rum and reserve. ***PASTILLERA CREAM*** Scald milk.

Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.

Pour in the scalded milk, then transfer this mixture to the top of a double boiler and cook over boiling water, stirring constantly, for 4-5 minutes until mixture becomes thick. Let cool. Beat whippping cream until stiff peaks form. Fold in sugar and vanilla. Reserve.

***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum syrup. Spread pastillera cream between the layers. Spread whipped cream topping on the top and sides of the cake. Press sliced roasted almonds onto the sides of the cake. Pipe whipped cream onto the top if desired. Refrigerate until serving time.

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