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Rum Syrup:
2/3 cup water
1/4 cup sugar
2 strips lemon peel, about 1/2 by 2 inches each
3T. rum
Frosting:
2 cups heavy cream, well chilled
3 T. confectioners’ sugar
1/3 cup toasted almonds, optional
In a heavy saucepan, heat milk over medium heat to scald; remove from heat. Beat eggs in small bowl; set aside. Combine sugar and cornstarch in a medium saucepan. Stir in eggs and salt. Gradually add hot milk, stirring constantly with a wire whisk until well blended. Cook over low to medium heat, stirring constantly until thickened and smooth, about 5 minutes. Stir in vanilla. Let cool completely. Use as filling for Italian Rum Cake.
Rum syrup: Combine water, sugar and lemon peel in medium saucepan. Bring to a boil, shaking pan occasionally until sugar is dissolved. Boil 5 minutes. Let cool completely, then stir in rum; blend well.
Assembly: Split each cake layer into two layers. Place bottom layer cut side up on cake stand or platter. Paint with rum syrup to coat evenly. Soread with one-third of the cooled
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