Rum cake fraccaro+++fggt98b

 
                        RUM CAKE FRACCARO+++FGGT98B
 
 Recipe By     : 
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Cakes                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***cake***
    6                    Eggs
      2/3   c            Sugar
    1 1/2   c            Sugar
    1 1/2   c            Flour, sifted twice
                         ***cherry rum syrup***
    1       c            Maraschino cherry syrup
                         (from cherries)
      1/4   c            Rum
                         ***pastillera cream***
    2       c            Milk
    4                    Eggs
      3/4   c            Sugar
      1/2                Teaspoon grated lemon peel
    1                    Teaspoon vanilla
      1/4   c            Flour
                         ***whipped cream topping***
    2       c            Whipping cream
    2                    Tablespoons sugar
    1                    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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