Rum Filling

1. 1

   Beat egg yolks, sugar and salt until light.

2. 2

   Add scalded milk and cook over double boiler until mixture coats the back of a spoon. Chill.

3. 3

   Fold into whipped cream.

4. 4

   Soak gelatin in cold water and dissolve over hot water.

5. 5

   Beat egg whites and 2 tablespoons sugar until stiff.

6. 6

   Add gelatin to egg yolk mixture and fold in stiffened egg whites.

7. 7

   Add rum.

8. 8

   When the filling begins to thicken, spread on layer of cake; let stand until set then top.

* Per serving · 4 servings · Values may vary.

No additional tips available.