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1
Whisk all ingredients in medium bowl to blend.
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2
Pour half of liquid into heavy large saucepan.
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3
Bring to boil.
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4
Reduce heat to medium and boil gently until mixture is reduced to 1 1/4 cups, stirring frequently, about 17 minutes.
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5
Whisk in remaining half of liquid.
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6
(Can be made 1 day ahead.
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7
Rewarm just until lukewarm before using.)
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8
Preheat oven to 350F.
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9
Butter and flour 8-inch-diameter cake pan with 2-inch-high sides.
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10
Line bottom of pan with parchment paper; butter and flour parchment.
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11
Whisk eggs and sugar to blend in large bowl.
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12
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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13
Using electric mixer, beat mixture constantly until thick, pale yellow, and tripled in volume, about 9 minutes.
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14
Remove bowl from over water.
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15
Continue to beat mixture until cool, about 6 minutes.
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16
Sift flour over egg mixture in 3 additions, gently folding in each addition.
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17
Transfer 1 cup batter to small bowl; fold in melted butter in 3 additions.
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18
Gently fold into batter in large bowl, being careful not to deflate batter.
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19
Transfer batter to prepared pan.
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20
Bake cake until top is deep golden and tester inserted into center comes out clean, about 25 minutes.
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21
Cool cake in pan 10 minutes.
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22
Turn cake out onto deep platter at least 2 inches larger than cake.
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23
Remove parchment paper.
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24
Using wooden skewer, pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.
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25
Gradually pour half of lukewarm rompope syrup over top of hot cake, spreading over cake with spatula and allowing rompope syrup to soak into cake before adding more.
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26
Invert cake onto another large deep platter.
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27
Pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.
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28
Gradually pour remaining rompope syrup over cake, spreading with spatula and allowing syrup to soak in before adding more.
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29
Let cake stand at room temperature until cooled completely, about 2 hours, occasionally spooning up any rompope syrup that collects on bottom of platter and drizzling syrup over cake.
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30
(Can be made 1 day ahead.
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31
Cover and refrigerate.)
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32
Using electric mixer, beat cream and sugar in large bowl until peaks form.
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33
Spread frosting over cake.
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34
(Can be made 4 hours ahead.
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35
Cover and chill.)
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36
Garnish with halved berries and mint, if desired.
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37
Serve with sliced berries.
