Categories: Cakes, Italian 
      Yield: 10 servings 
  
      3    Egg yolks                         3/4 c  Sour cream 
      1 c  Sugar                               1 ts Vanilla extract 
  2 1/4 c  All-purpose flour                 1/2 ts Nutmeg 
      2 c  Milk                              1/4 ts Baking soda 
    1/2    Lemon; Grated peel only           1/4 ts Salt 
      1 c  Butter; room temperature          1/2 c  Dark rum 
      4    Eggs                            
  
  PREHEAT OVEN TO 350F. Beat the yolks and 1/4 cup sugar together in a mixing 
  bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot 
  and bring to the brink of boiling. Slowly pour the milk over the yolk 
  mixture, then pour the whole thing back into the pot. Place over medium 
  heat and cook, stirring constantly, until the mixture thickens. Remove from 
  the heat and mix in the lemon peel. Scrape into a plastic container, cover 
  and place in the refrigerator to chill. Running your mixer at high speed, 
  cream butter and remaining sugar together in a mixer fitted with a paddle. 
  Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. 
  Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking 
  soda and salt. Decrease the speed to medium, add remaining flour and mix an 
  additional minute. Scrape the batter into a 1-quart round or rectangular 
  cake pan, leaving 1/2-inch space at the top. Place on the middle rack of 
  the oven for 50-to-60 minutes. The cake is done when the surface cracks and 
  a toothpick inserted into the center comes out clean. Remove cake from the 
  oven and let cool for 15 minutes before unmolding onto rack. When the cake 
  is completely cool, slice it into 6 layers. Place the first layer on a cake 
  platter and sprinkle with some of the rum. Cover the layer with some of the 
  custard mixture. Place the second layer on top of the custard, sprinkle 
  with rum and cover with more custard. Continue until the cake is assembled. 
  Lightly spread the custard all over the surface of the cake. Refrigerate 
  for 2 hours before serving. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK