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1
Preheat oven to 350F.
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2
Grease and flour cake pan, and line with parchment paper.
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3
Sift flour with baking powder and cinnamon.
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4
Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks.
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5
Add yolks one at a time.
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6
Alternate adding the flour mixture and the milk.
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7
Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan.
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8
Cool thoroughly on a wire rack.
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9
In a large bowl, combine all ingredients.
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10
Whip thoroughly with a wire whisk and reserve.
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11
(If made in advance, refrigerate and stir before using.)
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12
In a small saucepan, combine sugar and water, and bring to boil.
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13
When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.
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14
When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk).
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15
Increase the speed to high, and whip until cool (5 minutes or less).
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16
Meringue should be smooth and shiny.
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17
Reserve.
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18
In a saucepan, combine all ingredients except cornstarch.
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19
Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.
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20
While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute.
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21
Remove from heat, and remove the spices.
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22
Cool thoroughly and reserve.
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23
Unmold cake while slightly warm, and slice off the hard top with a serrated knife.
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24
Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used.
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25
Ice the top of the cake with the meringue.
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26
Refrigerate until cool.
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27
Top with the compote or slice and serve it alongside the cake.
