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- 2 tablespoons warm water
- 4 ounces sliced almonds
This classic dessert consisting of a rich pastry cream sandwiched between layers of cake, and topped
with a sweet chocolate icing, is a traditional favorite that is sure to please.
Directions
CAKE:
Preheat oven to 350 degrees F.
In 2 medium bowls, separate egg yolks and whites. Add 1/2 cup sugar to each, beat whites until
stiff peaks form then beat yolks until peaked. When stiff, fold whites into yolk mixture. Gradually
add flour, mixing with wooden spoon.
Mix in butter.
Pour mixture into greased cake pan. Bake for approximately 20 minutes or until spongy and
golden.
Remove from oven, cool for 5 minutes in pan, then turn out on rack or plate to cool
completely.PASTRY CREAM:
In saucepan, bring butter, milk and cream to boil. While mixture is coming to boil, whisk
together sugar, cornstarch and eggs. Whip with electric mixer for 5 minutes. When milk boils, whisk
in egg mixture and bring to boiling. Boil for 1 minute, whisking continuously. Pour into medium
bowl and cover surface with plastic wrap. Chill overnight or until well chilled.
Once chilled, whisk to smooth out. Add rum and honey, mix well.TO ASSEMBLE:
Cut the sponge cake into 2 layers. Spread pastry cream over first layer, spreading thick.
Top with second cake layer. Spread chocolate icing on top. Spread extra cream around sides of
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