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Ingredients
- 4 lrg Large eggs separated
- 3/4 c. Sugar divided
- 1 tsp Vanilla extract
- 1 pch Salt
- 1/2 c. All-purpose flour
- 1/2 c. Cornstarch
- 3/4 c. Sugar
- 3/4 c. Water
- 1/2 c. Dark rum
- 1 quart Lowfat milk
- 1 1/2 c. Sugar divided
- 12 lrg Egg yolks
- 2/3 c. All-purpose flour
- 2 tsp Vanilla extract
- 6 ounce Semisweet chocolate
- 2 c. Heavy whipping cream
- 1/4 c. Sugar
- 2 tsp Vanilla extract
- 2 box Fresh raspberries Chocolate shavings for finish
Directions
- For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9- or possibly 10-inch round cake pan and line the bottom with a disk of parchment or possibly waxed paper.
- Whisk yolks with half the sugar and vanilla till thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking till they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites till they hold a hard peak. Fold yolks into whites then sift over and mix in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 min, till well risen and deep in golden brown color. Unmold to a rack to cold.
- For the custard cream: Bring lowfat milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When lowfat milk boils, whisk a third into the yolk mix. Return the remaining lowfat milk to a boil and whisk in yolk mix, continuing to whisk till the mix thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, chill to cold. Whisk chocolate into remaining cream and scrape into a bowl, cover and cold.
- For syrup: In a small saucepan, bring water and sugar to a boil. Cold and stir in rum.
- For whipped cream: Combine all ingredients and whip to a soft peak.
- To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.
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