Italian Rum Cake

Ingredients

Italian sponge cake

5 large eggs room temperature

34 cups superfine white sugar 150 grams

1 teaspoon vanilla extract

1/2 teaspoon lemon extract/anisette optional

1 14 cups cake flour 150 grams

Crema pasticcera (Italian pastry cream)

3 cups whole milk

1 long strip lemon zest

6 egg yolks

34 cup sugar

1/2 cup flour

2 teaspoon vanilla extract

2 ounces chocolate (60 grams) chopped

Rum syrup

1 cup water

1/2 cup sugar

14 cup rum more if a strong rum flavor is preferred

Toasted almonds

1 cup sliced almonds

Whipped cream frosting

1 cup heavy whipping cream

1 tablespoon superfine sugar

1 teaspoon vanilla extract

To decorate

Maraschino cherries and chocolate to decorate

Instructions