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Genoise Layer Cake With Rum Syrup And Whipped Cream Frosting

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Genoise Layer Cake With Rum Syrup And Whipped Cream Frosting

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more, softened, for pans
  • 9 large eggs, separated
  • 1 1/2 cups sugar, plus 1 cup for syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups cake flour (not self-rising), sifted
  • pinch of salt
  • 2 tablespoons light rum
  • 3 1/2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • pastry cream
  • pesticide-free fern and geranium leaves, for decorating (optional)
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