SPONGE CAKE:

6 eggs, separated
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 c. milk, warm

Beat egg whites until very foamy (like snow). Add egg yolks, one at a time as you beat. Keep beating and add sugar, 1 tablespoon at a time. Then slowly add the flour which has been sifted with the baking powder. Beat on slow speed to mix all ingredients well. Then add the warm milk and mix it in. Pour into a 9x12 inch baking pan that has been lightly greased. Bake in preheated 350 degree oven for 30 minutes or until it tests done. Cool and remove from pan. Then cut cake into pieces 1 1/2 by 2 inch pieces. This is very rich and 2 pieces this size per person is plenty.

SYRUP:

2 c. sugar
2 c. water
1 stick cinnamon
1 1/2 c. rum

Put all ingredients, except rum, in a small pot. Bring to a boil slowly and let it simmer (uncovered) about 10 to 15 minutes. Let it cool and add rum.

CREAM SAUCE:

1 1/2 tsp. butter (room temp.)
3 egg yolks
1 can evaporated milk (do not use skim)
1 can condensed milk
2 c. milk
1 to 2 tsp. almond extract

Soften butter and mix into yolks. Then mix in the 3 types of milk. Cook in a double boiler, slowly, until it thickens like a light cream sauce (it should coat a wooden spoon). It takes about 20 minutes of stirring. Add the almond extract and allow to cool completely.

To assemble the dessert, keep the sponge cake in one layer only. You might need to use 2 or 3 open bowls. Put cake pieces in one layer and pour over each one some rum syrup until it's all used up. Now pour the custard over all the cake. Decorate it with Jordan almonds (sugar glazed almonds). Cover with foil and refrigerate.