Rum Cake Fraccaro

Recipe Ingredients

		Cake
6		Eggs
2/3 cup	131g / 4.6oz	Sugar
1 1/2 cups	297g / 10oz	Sugar
1 1/2 cups	93g / 3.3oz	Flour - sifted twice
		Cherry Rum Syrup
1 cup	62g / 2.2oz	Maraschino cherry syrup from cherries
1/4 cup	59ml	Rum
		Pastillera Cream
2 cups	474ml	Milk
4		Eggs
3/4 cup	148g / 5.2oz	Sugar
1/2 teaspoon	2.5ml	Lemon peel - grated
1 teaspoon	5ml	Vanilla
1/4 cup	15g / 0.5oz	Flour
		Whipped Cream Topping
2 cups	474ml	Whipping cream
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Rum Cake:

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 350F. 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 whipping 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.

Source:
Patricia Williams

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