Rum Cake Fraccaro+++fggt98b

Ingredients

10 eggs
575 gr sugar
220 gr flour
325 gr maraschino cherry syrup
60 gr rum
475 ml milk
1 gr lemon peel
8 gr vanilla
475 ml whipping cream
26 gr sugar
3 greased
9 round baking pans

Instructions

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.