Maria's
Maraschino Cream Cake
Ristorante
La Riviera (Chef Goffredo)
6
eggs
2/3 cups sugar
1 ½ cup flour (plain), sifted twice
2 cups whipping cream
1 cup Maraschino cherry syrup (from cherries)
1 ½ tsp. Ronald Reginald's Pure Vanilla
Extract
1 tsp. Ronald Reginald's Almond Extract
Combine
eggs, sugar, and vanilla in a small mixing bowl.
Beat
over hot water for 3 to 4 minutes. Remove from
heat and continue to whip for 8 minutes on high
speed, fold in flour. Pour into greased and
floured 10-inch baking pan.
Bake
for 35 to 40 minutes at 350° F. Cool.
Slice
cake into 3 thin layers. Sprinkle with Maraschino
cherry syrup flavored with almond extract. Cover
each layer with whipped cream and decorate top
of cake with rosettes of whipped cream and whole
Maraschino cherries.
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