Ingredients
Italian sponge cake
5 large eggs room temperature
34 cups superfine white sugar 150 grams
1 teaspoon vanilla extract
1/2 teaspoon lemon extract/anisette optional
1 14 cups cake flour 150 grams
Crema pasticcera (Italian pastry cream)
3 cups whole milk
1 long strip lemon zest
6 egg yolks
34 cup sugar
1/2 cup flour
2 teaspoon vanilla extract
2 ounces chocolate (60 grams) chopped
Rum syrup
1 cup water
1/2 cup sugar
14 cup rum more if a strong rum flavor is preferred
Toasted almonds
1 cup sliced almonds
Whipped cream frosting
1 cup heavy whipping cream
1 tablespoon superfine sugar
1 teaspoon vanilla extract
To decorate
Maraschino cherries and chocolate to decorate
Instructions
