Holiday Rum Cake

Preheat oven to 400°F.

Beat the 5 egg yolks together with the sugar, salt, and lemon juice and rind until thick and lemon-colored. Stir in the flour.

In a separate bowl, beat the 5 egg whites until stiff, then gently fold into the batter.

Pour into 2 greased and floured 8-inch square cake pans and bake for 15 minutes. Remove and cool.

Make the filling: in a saucepan blend the soup, yogurt, sugar, cornstarch, rum, and vanilla; cook over low heat until thickened.

Pour some of the yogurt mixture into the 3 egg yolks, mix until smooth, and then return to the heat and cook until thickened.

Remove, cover with waxed paper, and cool to room temperature. When ready to assemble, cut each of the cake layers in half horizontally and spread the filling between the layers

Stack and top with confectioner’s sugar.

Recipe courtesy of Voskos Greek Yogurt.