17 Days Let to Bake before Christmas. Rum Cake!

I don't know about you, but right about now I am exhausted! There are 17 days left before Christmas and not by any stretch of the imagination can one possibly expect to get everything on that long list of "To Dos" done. But we don't give up, do we? No never!

Ok, let's go for something really different. I not only want to keep you in the kitchen, I want to keep you on your toes too! Are you brave enough? Let me know!

Italian Rum Cake!

Ingredients for Sponge cake
6 large eggs separated
1 1/2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1 1/2 cups sugar
1/3 cup water cold
1 teaspoon vanilla extract

Rum syrup
2 cups water
1 cup sugar
4 ounces light rum

Cream filling
1 1/2 cups sugar
1/2 cup flour, all-purpose
4 tablespoons cornstarch
1/4 ts salt
2 large eggs
1 quart milk (whole milk)
2 tablespoons butter
4 tablespoons pure vanilla extract
1 ounce chocolate unsweetened

Directions
Directions for the cake :
Beat egg yolks, add water and 3/4 cup sugar.
Beat until thick.
Add vanilla, flour and baking powder, mix well.
Clean blades and beat egg whites until frothy.
Add rest of sugar, beat until stiff but not dry. Fold into yolk mixture.

Bake in spring form pan 50-60 minutes at 325 degrees .

Directions: Rum Syrup:
Boil water with sugar 3-4 minutes.
Cool and add rum.

When cake is cool split into 3 layers.

Directions for the filling:

Cream sugar, cornstarch, salt and eggs to make a smooth thick paste.
Set aside.

Scald milk and butter. Add paste to milk while still over heat.
Cook, stir with wire whisk until thick and smooth.
Cover with wax paper until cool.

When cool, add flavoring. Divide Filling in half and add chocolate to one half.

Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla filling.

Put on second layer, sprinkle with 1/3 more of the syrup and add chocolate filling.

Invert top layer and put on rest of syrup. Frost with sweetened whipped cream.

Garnish with strawberries.
Ok, now that's not too difficult is it?
Hints:
*The first time I made this it was a gooey mess. The amount of rum syrup has been decreased so it is just the right amount now.

* Be sure to separate the rum syrup into thirds so that you have enough each time you moisten the sponge cake.

* Please follow the directions and the measuring of the ingredients exactly. This Is a very tempemental dessert to make if you have not done it before or often.