***cake***
6    Eggs
2/3 c  Sugar
1 1/2 c  Sugar
1 1/2 c  Flour, sifted twice
***cherry rum syrup***
1 c  Maraschino cherry syrup
(from cherries)
1/4 c  Rum
***pastillera cream***
2 c  Milk
4    Eggs
3/4 c  Sugar
1/2    Teaspoon grated lemon peel
1    Teaspoon vanilla
1/4 c  Flour
***whipped cream topping***
2 c  Whipping cream
2    Tablespoons sugar
1    Teaspoon vanilla

Combine eggs, sugar and vanilla in the top of a double boiler. Beat over
boiling water for 3-4 minutes. Remove from heat and continue to whip with a
mixer on high speed for 8 minutes until mixture becomes thick and doubles
in size. Fold in flour. Pour into 3 greased and floured 9-inch round baking
pans. Bake for 35-40 minutes at 350 degrees. Cool on a wire rack. ***CHERRY
RUM SYRUP*** Mix together cherry syrup and rum and reserve. ***PASTILLERA
CREAM*** Scald milk. Combine eggs, sugar, lemon peel, vanilla and flour in
a small bowl. Pour in the scalded milk, then transfer this mixture to the
top of a double boiler and cook over boiling water, stirring constantly,
for 4-5 minutes until mixture becomes thick. Let cool. Beat whippping cream
until stiff peaks form. Fold in sugar and vanilla. Reserve. ***WHIPPED
CREAM TOPPING*** Sprinkle each cake layer with cherry-rum

syrup. Spread pastillera cream between the layers. Spread whipped cream
topping on the top and sides of the cake. Press sliced roasted almonds onto
the sides of the cake. Pipe whipped cream onto the top if desired.
Refrigerate until serving time.