by Andrew Krause
Cake:
6 whole eggs
1 cup sugar
1 tablespoon rum concentrate
1 cup cake flour
In a 5 quart mixing bowl whip the eggs and rum concentrate adding
the sugar 1/3 at a time allowing 3 to 4 minutes between 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:
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.
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at
persent I own a Gourmet Bakery called The Cheese Confectioner. You
can visit my site at Free Gourmet Cheesecake Recipes
NOTE: You are welcome to reprint this article online as long as it
remains complete and unaltered (including the about the author info
at the end), Please a send a copy of your reprint to
pastrie@verizon.net
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