-
1
FOR THE PASTRY CREAM: Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
-
2
Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl.
-
3
Whisk in cornstarch, 1 tablespoon at a time.
-
4
Ladle 1/2 cup hot milk mixture into yolk mixture, whisking.
-
5
Add remaining milk mixture, 1/2 cup at a time.
-
6
Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes.
-
7
Discard vanilla bean.
-
8
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
-
9
Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes.
-
10
Remove bowl; place plastic wrap directly on surface to prevent a skin from forming.
-
11
Refrigerate until cold, at least 2 hours (up to 2 days).
-
12
Makes about 2 1/2 cups FOR THE CAKE: Preheat oven to 350 degrees.
-
13
Butter two 9-by-2-inch cake pans.
-
14
Line bottoms with parchment paper; set aside.
-
15
Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes.
-
16
Attach bowl to mixer fitted with the whisk attachment.
-
17
Add vanilla and salt.
-
18
Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes.
-
19
Transfer to a large bowl.
-
20
Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment.
-
21
Beat whites on medium-high speed until soft peaks form.
-
22
Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
-
23
Fold 1/3 of the egg white mixture into the yolk mixture.
-
24
Fold in remaining egg white mixture.
-
25
Fold in flour, then butter, until just combined.
-
26
Divide batter between prepared pans.
-
27
Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes.
-
28
Turn out cakes onto racks; remove parchment.
-
29
Reinvert; let cool completely.
-
30
Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan.
-
31
Cook, stirring constantly, until sugar has dissolved.
-
32
Stop stirring; bring to a boil.
-
33
Reduce heat; simmer 5 minutes.
-
34
Remove from heat, and stir in rum.
-
35
Let cool completely.
-
36
Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment.
-
37
Beat on medium speed until medium peaks form.
-
38
Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment.
-
39
Beat on medium-low speed until smooth.
-
40
Trim tops of cakes to be flat.
-
41
Halve each horizontally.
-
42
Place 1 layer on a 9-inch cake round.
-
43
Brush top with syrup; spread with half the pastry cream.
-
44
Top with second cake layer.
-
45
Brush with syrup; top with a 1/4-inch-thick layer of whipped cream.
-
46
Top with third cake layer.
-
47
Brush with syrup; spread with remaining pastry cream.
-
48
Top with final cake layer, and brush with syrup.
-
49
Insert a wooden skewer through center to hold layers together.
-
50
Using kitchen shears, cut skewer flush with top of cake.
-
51
Spread whipped cream all over cake.
-
52
Refrigerate 1 to 4 hours.
-
53
Decorate cake plate with leaves, if desired.
-
54
Discard skewer after slicing cake.
-
55
The Martha Stuart Cookbook
