Swedish Punch Cake - eggs

Method

• Preheat the oven to 350 F. Line the bottoms of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
• In a large bowl with an electric mixer, beat the eggs until frothy.
• Increase the speed to high and add the sugar gradually, beating until thick and lemon colored, scraping the sides of the bowl often.
• Stir together the flour and baking powder in another bowl.
• reduce the speed of the electric mixer to low and slowly add the flour mixture to the whipped eggs.
• Mix just until blended.
• Stir in the vanilla.
• Pour the batter evenly into the prepared pans and smooth the tops.
• Bake for 25 to 30 minutes or until the center of the cake bounces back when touched.
• Remove the cake layers from the oven and cool in the pans on a wire rack.
• MAKE THE SYRUP: In a small saucepan, combine the water and sugar and place over medium heat until the mixture boils.
• Stir until the sugar is completely dissolved, about 2 to 3 minutes.
• Cool the sugar syrup.
• Then combine the rum and sugar syrup in a small bowl.
• Make the filling by whipping the cream in another bowl, until stiff peaks form.
• Blend in the sugar and vanilla.
• Remove the cakes from the pans.
• Invert one layer on a serving plate so that the flat side is up.
• split the cake horizontally into 2 parts.
• Remove the top half of the layer.
• Drizzle the cut side with one-quarter of the syrup.
• Spread with one-quarter of the whipped cream and one-third of the fruit or jam.
• Top with the upper half of the layer.
• Drizzle with another one-quarter of the syrup and one-third of the fruit; top with one-quarter of the whipped cream.
• Split the second cake layer.
• Place the bottom half of the layer on top of the assembled cake.
• Drizzle with one-quarter of the syrup.
• spread with the remaining fruit and another quarter of the whipped cream.
• Top with the last upper part of the layer, with the smooth top up, and drizzle with the remaining syrup.
• Spread the remaining whipped cream on top.
• Refrigerate for up to 2 hours or serve immediately.
• Cover with a large bowl or a cakebell so the topping doesn't get disturbed.
• Makes 8 to 12 servings.