Rum Cake A La Grecque
|Eggs||10 Small, separated|
|Rum flavoring/3 tablespoons rum||2 Teaspoon|
|Toasted blanched almonds||1 1⁄2 Cup (24 tbs), chopped|
|Cake flour||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
|Baking powder||1 Tablespoon|
|Maraschino cherries||1⁄2 Cup (8 tbs)|
Beat egg yolks with the 1/2 cup sugar until thick and pale in color.
Fold in 1 cup of the chopped almonds.
Fold in flour mixed with baking powder.
Stir in rum flavoring or rum.
Beat egg whites until stiff but not dry and carefully fold into egg yolk batter.
Turn batter into a greased 8X12x2 inch pan and bake in a preheated 400 degree oven for about 30 minutes or until cake tests done.
Remove cake from oven and prick entire surface with a toothpick.
While cake is still hot, pour the hot syrup over it and cool.
When cool, fold the 1 teaspoon sugar into the whipped cream and frost cake lavishly.
Cut into 2 inch squares and sprinkle with remaining almonds.
Decorate with cherries.
Syrup: Combine 3 cups sugar, 2 1/2 cups water, and juice of 1/2 lemon.
Bring to a boil and boil for 10 minutes.
Then add 1 teaspoon rum flavoring or 1 tablespoon rum.