Rum Torte - Lagkage med Romcreme

Makes 1

Beat the egg yolks until thick and lemon-colored. Slowly beat in the sugar. Add the water and flavorings and beat the mixture well.

Sift the flours together 3 times. Sift them again with the salt and baking powder. Fold into the egg-yolk mixture with a wire whisk.

Beat the egg whites until stiff and fold into the above mixture with the whisk.

Bake in an ungreased spring-form loaf pan in a preheated 350° oven 50 to 60 minutes. Remove from oven, cool upside down. Ramove from pan slice into 3 layers. Fill between the layers with the filling (second set of ingredients):

Mix the flour with the 2 tablespoons of water. Add scalded milk and beat.

Beat the egg yolks well with the 1/3 cup of sugar. Add the hot mixture, rum, vanilla and salt.

Chill until somewhat cooled and thick. Whip the cream and fold it and the beaten egg white into the chilled ingredients. spread between the layers. Top as follows:

TOPPING

Spread the preserves over the top of the torte, almost to the edge. Whip the cream with the 1 tablespoon of sugar. Put the whipped cream in a pastry tube and pipe around the edge of the torte, decorating the preserves with a few rosettes. Sprinkle with slivered almonds.