Place the mixer bowl and whisk in the fridge or freezer to become really cold.
Pour the heavy whipping cream into the electric mixer bowl
Use a whisk attachment to begin whisking until the cream starts to thicken.
Gradually add the superfine sugar and vanilla extract.
Whip until firm peaks form being careful not to overwhip.
Refrigerate until needed
Assembing and decorating
Use a sharp serrated knife to cut the pan di spagna into three even layers.
Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
Spread the vanilla pastry cream over the moistened bottom layer then top with another
cake layer.
Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
Moisten the second cake layer well with rum syrup then spread with chocolate pastry
cream.
Top with the final layer of cake, press it on well and moisten with the remaining rum
syrup.
If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer
for 30 minutes to set.
Using 34 of the whipped cream frosting, spread over the top and sides of the Italian rum
cake. Press sliced almonds onto the sides of the cake and use the remaining 14 of the
whipped cream frosting to pipe rosettes around the top edge.
Decorate with maraschino cherries and flakes of chocolate.
Nutritional Estimate Per Serving
