oven to 350ºF. Beat the yolks and 1/4 cup
sugar together in a mixing bowl and slowly add
1/4 cup flour. Meanwhile, place the milk in
a small pot and bring to the brink of boiling.
Slowly pour the milk over the yolk mixture,
then pour the whole thing back into the pot.
Place over medium heat and cook, stirring constantly,
until the mixture thickens. Remove from the
heat and mix in the lemon peel. Scrape into
a plastic container, cover and place in the
refrigerator to chill. Running your mixer at
high speed, cream butter and remaining sugar
together in a mixer fitted with a paddle. Add
the eggs one at a time, waiting until the previous
one has been absorbed.
the sour cream and mix until incorporated. Add
vanilla, nutmeg, baking soda and salt. Decrease
the speed to medium, add remaining flour and
mix an additional minute. Scrape the batter
into a 1-quart round or rectangular cake pan,
leaving 1/2 inch space at the top. Place on
the middle rack of the oven for 50 - 60 minutes.
The cake is done when the surface cracks and
a toothpick inserted into the center comes out
clean. Remove cake from the oven and let cool
for 15 minutes before unmolding onto rack. When
the cake is completely cool, slice it into 6
the first layer on a cake platter and sprinkle
with some of the rum. Cover the layer with some
of the custard mixture. Place the second layer
on top of the custard, sprinkle with rum and
cover with more custard. Continue until the
cake is assembled.
spread the custard all over the surface of the
cake. Refrigerate for 2 hours before serving.