Step 1

Preheat the oven to 340ºF/170ºC. Butter a 9 inch (23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside.

Step 2

Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).

Step 3

Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up.

Step 4

Pour the mixture into the prepared springform cake pan.

Step 5

Bake in a preheated oven for about 25-30 minutes, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).

Step 6

Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing. If well wrapped in cling film, the sponge cake lasts 3-4 days in the refrigerator, or it can be frozen.

Step 7

Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don't boil. Set aside.

Step 8

In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.

Step 9

Remove strip lemon zest from the heated milk and discard.

Step 10

Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.

Step 11

Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.

Step 12

Divide the Italian pastry cream into two heatproof bowls.

Step 13

Stir the chopped chocolate thoroughly into one.

Step 14

Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.

Step 15

Refrigerate until thoroughly chilled.

Step 16

Before using, stir until smooth.

Step 17

Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.

Step 18

Remove from the heat and set aside to cool.

Step 19

Stir the rum into the cooled simple syrup.

Step 20

Set aside until needed. Refrigerate if making in advance.

Step 21

Preheat the oven to 350ºF/180ºC.

Step 22

Spread the sliced almonds evenly on a baking sheet.

Step 23

Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.

Step 24

Set aside to cool. Place in a sealed container if making in advance.

Step 25

Place the mixer bowl and whisk in the fridge or freezer to become really cold.

Step 26

Pour the heavy whipping cream into the electric mixer bowl

Step 27

Use a whisk attachment to begin whisking until the cream starts to thicken.

Step 28

Gradually add the superfine sugar and vanilla extract.

Step 29

Whip until firm peaks form being careful not to overwhip.

Step 30

Refrigerate until needed

Step 31

Use a sharp serrated knife to cut the pan di spagna into three even layers.

Step 32

Place one layer of cake on a serving plate then spoon rum syrup over to moisten.

Step 33

Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.

Step 34

Press the cake gently but firmly so that it sticks to the vanilla pastry cream.

Step 35

Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.

Step 36

Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.

Step 37

If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.

Step 38

Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.

Step 39

Decorate with maraschino cherries and flakes of chocolate.