Sponge Cake 
					7 eggs  
					1 1/4 cups granulated sugar divided 
					1 cup flour 
					2 tablespoons melted butter

                                Preheat oven to 350 degrees F
				Separate eggs into two bowls 
				Divide sugar and add half to each bowl 
				Beat both mixtures very well the whites until peaks form 
				Fold egg whites into yolk mixture 
				Gradually add flour mixing with a wooden spatula 
				Mix in the butter 
				Pour batter into 10 inch round greased cake pan 
				Bake about 20 minutes or until spongy and golden 
				Remove from oven and allow to cool fully 

                                        1 tablespoon butter 
					2 cups milk 
					2 cups light cream 
					1/2 cup sugar 
					3 1/2 tablespoons cornstarch 
					6 eggs 
					1 teaspoon dark rum

                                In a saucepan heat butter milk and light cream to 
					just below a boil
				While this mixture is cooking combine sugar cornstarch 
					and eggs in a bowl 
				Whip until ribbons form 
				When the butter cream mixture reaches the boiling point 
					slowly whisk in the sugar egg mixture and cook to boiling 
				stirring constantly Boil for 1 minute 
				Pour into a bowl and cover the surface with plastic wrap to 
					prevent crusting 
				Chill overnight if possible 
				When thoroughly chilled whisk to smooth out and flavor with 
					dark rum Icings

                                        6 ounces semisweet chocolate 
					2 ounces warm water White Icing 
					1 teaspoon corn syrup 
					1 teaspoon water 
					1 cup confectioners sugar For assembly 
					4 ounces toasted almond slivers

                                Melt semisweet chocolate in a small saucepan
				Thin with warm water to desired consistency

                                        6 ounces semisweet chocolate 
					2 ounces warm water White Icing 
					1 teaspoon corn syrup 
					1 teaspoon water 
					1 cup confectioners sugar For assembly 
					4 ounces toasted almond slivers

                                Melt semisweet chocolate in a small saucepan
				Thin with warm water to desired consistency

                                Heat corn syrup with water
				Add confectioners sugar and warm to 105 degrees F

                                Level Sponge Cake off at the top with a slicing knife
				Cut in half to make two layers 
				Spread Custard Pastry Cream over one layer reserving a small 
					amount of custard to spread on the sides to help almonds adhere 
				Top with second cake layer 
				Spread a thin layer of Chocolate Icing on top of cake 
				Using White Icing in a pastry bag with a 1/8 inch tip follow 
					immediately with spiral lines starting from the center of 
					the cake 
				Score white lines with the point of a paring knife starting at the 
					center and pulling outward to the edge 
				Spread sides of cake with a thin coat of the remaining Custard 
					Pastry Cream and press on toasted almonds