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