HOW TO MAKE IT :
- Preheat the oven to 350°F. Butter and flour a 13 x 9 inch metal baking pan or spritz with baking spray.
- Cake: In a medium-size bowl, use a whisk to sift together all purpose four, baking powder, salt and 1/8 tsp ground nutmeg. Set aside.
- In the bowl of a stand mixer, cream together butter, 1 cup sugar,egg yolks, 2 tsp vanilla and 1 tsp rum extracts. Cream for 2-3 minutes.
- To the bowl add the sifted dry ingredients alternately with the buttermilk. Stop to scrape the sides of the bowl as needed.
- In a separate bowl, whip the egg whites until stiff peaks form then fold into the cake batter by hand. Pour batter evenly into the baking pan.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes back clean.
- Rest for 20 minutes. Poke holes over the top of the cake with a fork or wooden skewer.
- For the filling: Whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 tsp vanilla and 1 tsp rum extract and 1/8 tsp ground nutmeg.
- Pour 1/2 over the cake allowing it to seep into the cake, then pour the remaining on top.
- Cool to room temperature then cover and chill overnight.
- To serve, whip together the remaining 2 cup heavy cream with 1/4 cup granulated sugar and 1/2 tsp rum extract. Adjust sweetness taste.
- Frost the top with the whipped cream, dust with nutmeg and serve with seasonal berries.
- Store leftovers chilled
