Italian Rum Cake #2

Ingredients

3 egg yolks
200 gr sugar
280 gr all purpose flour
475 ml milk
1/2 lemon
230 gr butter
4 eggs
180 ml sour cream
4 gr vanilla extract
1 gr nutmeg
1 gr baking soda
1 gr salt
120 gr dark rum
50 gr sugar in a mixing bowl
32 gr flour
1 at a time
1 has been absorbed
1 round
1/2 space at the top

Instructions

is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving.