Italian rum cake

 
                              Italian Rum Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sponge Cake
    6                    eggs separated
    1 1/2  cups          flour
    1 1/2  teaspoons     baking powder
    1 1/2  cups          sugar
      1/3  cup           cold water
    1      teaspoon      vanilla
                         Rum Syrup
    2      cups          water
    1      cup           sugar
    4      ounces        white rum (4-5 ounces)
                         Cream Filling
    1 1/2  cups          sugar
      1/2  cup           flour
    4      tablespoons   cornstarch
                         salt
    2                    eggs
    1      quart         milk
    2      tablespoons   butter
    4      tablespoons   vanilla
    1      ounce         unsweetened chocolate
 
 The Cake
 Beat egg yolks, add water and 3/4 cup sugar. Beat until thick. Add vanilla,
 flour and baking powder, mix well. Clean blades and beat egg whites until
 frothy. Add rest of sugar, beat until stiff but not dry. Fold into yolk
 mixture. Bake in spring form pan 50-60 minutes at 325 degrees . Boil water
 with sugar 3-4 minutes. Cool and add rum. When cake is cool split into 3
 layers.
 
 Make the filling
 Cream sugar, cornstarch, salt and eggs to make a smooth thick paste. Set
 aside. Scald milk and butter. Add paste to milk while still over heat.
 Cook, stir with wire whisk until thick and smooth. Cover with wax paper
 right on filling until cool. When cool, add flavoring. Divide Filling in
 half and add chocolate to half.
 
 Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla filling.
 Put on second layer, sprinkle with 1/3 more of the syrup and add chocolate
 filling. Invert top layer and put on rest of syrup. Frost with whipped
 cream. Garnish with strawberries.
 
 
 
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