***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.
Yields
14 Servings