Italian Rum Cake

Cake:

6 whole eggs

Desserts Food

1 cup sugar

1 tablespoon rum concentrate

1 cup cake flour

In a 5 quart mixing bowl whip the eggs and rum incorporate adding the sugar 1/3 at a time allowing 3 to 4 minutes in the middle of additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 3-9x1inch cake pans, bake in preheated 350 degree oven until golden brown, cool.

Syrup For Cake:

1 cup corn syrup

1/2 cup rum concentrate

Combine corn syrup and rum concentrate

When cake is cool drizzle syrup on to all 3 layers of cake.

Filling:

6 egg yolks

3 tablespoons corn starch

1/3 cup sugar

2 cup milk

1/2 cup rum concentrate

In a stainless steel sauce pan whip together eggs, cornstarch, sugar, milk and rum concentrate. Place pan on stove over medium heat until thick mixing regularly, don't burn. Cool to room temperature.

Assemble Cake:

Starting with cake on a cake board or whatever the place filling evenly and repeating until ending with cake on top.

Your cake is now ready to be frosted:

Frost with whip cream. Don't forget to put your sliced almonds on the sides and shaved chocolate on top with the cherries.

Italian Rum Cake

calphalon unison sear nonstick 5 quart dutch oven