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Tivoli Rum Cake

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Tivoli Rum Cake
Tivoli Restaurant - Pittsburgh
Bon Appetit October 1980

Cake:
8 eggs
1 cup sugar
1 1/4 cups flour sifted with 1/4 cup cornstarch
Pinch of finely grated lemon zest

Filling:
8 egg yolks
1 cup sugar
2 tablespoons plus 2 teaspoons cornstarch
1/4 teaspoon vanilla extract
Pinch of salt
4 cups milk, scalded

Rum Syrup:
1 1/2 cups water
1/2 cup sugar
2 strips of lemon peel
3 ounces (6 tablespoons) rum
1 cup whipping cream
1/4 cup toasted almonds (garnish)

For cake: Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan that is 3 inches deep. Combine eggs and sugar in large
mixing bowl. Set over simmering water and stir until heated through, about
1 to 2 minutes. Remove from water and beat with electric mixer until stiff, about 10 minutes. Fold in flour mixture until completely blended. Stir in grated zest. Turn into pan and bake until toothpick inserted in center comes out clean, about 30 to 40 minutes. Let cool in pan 5 minutes. Remove sides of springform pan and invert cake onto rack to cool completely.
For filling: Combine yolks and sugar in medium saucepan. Gradually add cornstarch, vanilla and salt. Gradually add hot milk, whisking constantly
until well blended. Cook over very low heat, stirring constantly, until thickened and smooth, about 5 minutes. Let cool.
For syrup: Combine water, sugar and lemon peel in medium saucepan.
Bring to boil, shaking occasionally until sugar is dissolved. Boil 5 minutes. Let cool completely, then stir in rum, blending well.
To assemble: Split cake into three layers. Place bottom layer cut side up
on platter. Paint with syrup to coat evenly. Spread with half of filling. Add middle layer and paint with syrup. Cover with remaining filling. Add last layer cut side down. Whip cream until stiff. Pipe over top and sides of
cake. Garnish with almonds. Serves 8 to 10.
 

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