Ingredients

• CAKE:
• 6 whole eggs
• 1 cup sugar
• 1 tbsp rum concentrate
• 1 cup cake flour
• FILLING:
• 6 egg yolks
• 3 tbsp corn starch
• 1/3 cup sugar
• 2 cup milk
• 1/2 cup rum concentrate
• SYRUP:
• 1 cup corn syrup
• 1/2 cup rum concentrate

Directions

1. In a 5 quart mixing bowl whip 6 whole eggs and 1 tbsp rum concentrate adding 1 cup sugar in 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 3-9×1 inch cake pans, bake in preheated 350 degree oven until golden brown, cool.

2. Combine the syrup ingredients and drizzle on all 3 layers of cake once it is cool.

3. In a stainless steel sauce pan whip together the filling ingredients. Place pan on stove over medium heat until thick, mixing regularly, don’t burn. Cool to room temperature.

4. 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 cherries.

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