Pineapple Layer Cake with Pastry Cream

Preheat the oven to 350°F and grease and flour 2 -9 inch cake pans.

In a large bowl, whisk the eggs and sugar together until smooth.

Sift the flour, salt and lieveto pane degli angeli together and add to the bowl. Whisk until smooth. You can also use a hand held mixer for this step.

Pour the batter into the prepared pans and bake in the center of the oven for 20-22 minutes until the cakes are a light golden color. Do not pierce with a toothpick or the cakes will deflate.

Let cool for 5 minutes before unmolding and transferring to a wire rack to cool.

Heat milk along with strip of lemon peel until warm in a small sauce pan. Do not bring to a boil.

Combine the egg yolks and sugar in a medium sized bowl. Whisk until smooth.

Add the flour and once again, whisk until smooth.

Temper the eggs by whisking half the milk into the egg mixture until smooth. Return the egg/milk mixture to the sauce pan with the remaining milk.

Whisk continuously over medium high heat until the mixture comes to a boil and becomes thick like a pudding. At this point immediately remove the cream from the heat. Remove and discard the lemon peel.

Transfer the cream into a fine meshed sieve and place over a bowl. Force the cream through the sieve with a wooden spoon. This will ensure a smooth cream, free of lumps.

Place a sheet of plastic wrap directly on the surface of the pastry cream in order to prevent a skin from forming. Place in the refrigerator to cool completely.

Once the sponge cakes and the pastry cream are completely cooled you are ready to assemble the cake.

Drain the pineapple rings and keep the pineapple juice. Stir Rum with the reserved juice.

Whip the cream with the sugar. Set aside.

It is not absolutely necessary but if you wish you may level the cakes with a sharp serrated knife. Hold the knife parallel to the cake and slice off the top layer thus making it completely flat.

Place one sponge on a cake plate with 2 pieces of parchment paper underneath it. This will catch excess pastry cream and will be removed once the cake is iced. Spoon half the pineapple juice/Rum mixture evenly over the surface of the cake allowing it to be absorbed.

Spread 1/3 of the pastry cream over the surface of the sponge using an offset spatula.

Place pineapple rings over the pastry cream. At this point, if you wish, spread a thin layer of pastry cream over the pineapple.

Place the second sponge cake over the first layer. Spoon the remaining pineapple juice/Rum mixture over the sponge.

Fold the whipping cream into the bowl with the remaining pastry cream with a rubber spatula.

Use the offset spatula to spread a layer of cream over the surface of the cake as well as the sides.

Place pineapple rings on the surface of the cake.

Refrigerate for several hours before serving, preferably overnight.