Ingredients
- 10 eggs
- 9 round baking pans
- 3 greased
- 2 7/8 c sugar
- 2 c milk
- 2 c whipping cream
- 1 c maraschino cherry syrup
- 1 3/4 c flour
- 1/4 c rum
- 2 tablespoons sugar
- 2 teaspoon vanilla
- 1/2 teaspoon lemon peel (grated)
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.
