1. Combine first 7 ingredients and blend very well. 2. Cover cheese mixture and chill for 1 hour. 3. Cut sponge cake into 3 layers; brush surface of bottom and middle layers evenly with rum. 4. Spread chilled filling 1/2-inch thick between layers. 5. Refrigerate cake for 1 hour. 6. Prepare frosting; beat egg white until frothy. 7. Add sugar gradually and blend in almond flavoring and lemon juice. 8. Beat until smooth and creamy. 9. Spread frosting over top and sides of cake and decorate frosted cake with candied fruits and flowers. 10. Store in refrigerator and refrigerate any leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
