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Ingredients
Ingredients for Sponge Cake
- 2 1/2 cups all-purpose flour (300 grams)
- 1 1/4 cups granulated sugar (300 grams)
- 6 eggs at room temperature
Ingredients for Custard Cream
- 1 2/3 cups granulated sugar (400 grams)
- 1 cup plus 1 tablespoon of all-purpose flour (150 grams)
- 8 eggs yolks
- Peel off a lemon
- 1/2 vanilla pod
- 4 cups of whole milk (1 liter)
- 2 tsp dark cocoa powder
Ingredients for Rum syrup
- 1 1/3 cup of water (300 ml)
- 2/3 cup Granulated Sugar (150 grams)
- Peel off a lemon
- 1/2 vanilla pod
- 2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).
Ingredients for Whipped cream
- 1 pint of heavy whipping cream
- 4 tablespoons of powdered sugar
Direction for Trimming
- Maraschino cherries to decorate
- 1 cup sliced almonds
Instructions
For Sponge Cake
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In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
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Add the flour one third at a time and with a spatula fold from bottom to top.
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Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
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Start the oven at 350 degrees Fahrenheit for 45 minutes.
For Custard cream
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In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
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Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
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Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
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Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
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Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
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Cover with plastic wrap and refrigerate.
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In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
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Once the sugar is melted remove it from heat and strain. Let it cool before using it.
For Whipped Cream
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Place whipping cream in the freezer for 10 minutes before whipping.
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Combine both ingredients and with electric mixer whip until stiff peaks form.
For Trimming:- Maraschino cherries to decorate
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Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.
Final Steps for Time you assemble the cake
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Cut the sponge cake into 3 pieces.
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Wet the bottom piece with the rum mixture.
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Add chocolate custard to the layer.
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Add the second sponge disk. Wet with rum mixture and spread custards.
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Now top with lady disk. Wet with the mixture.
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Spread some custard on the outside of the cake to let the almonds stick.
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Spread a thin layer of whipped cream on top of the cake.
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With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
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Final touch some maraschino cherries.
