5 eggs, separated
1/3 c. sugar
2/3 c. quick cream of wheat
1 tsp. vanilla
1/4 c. rum
1 c. heavy cream, whipped
Sliced almonds

SYRUP:

1 1/2 c. sugar
1 1/2 c. water
1 tsp. vanilla

Beat egg whites to a stiff meringue and set aside. In a large bowl, beat the egg yolks, using a mixer and slowly add the sugar. Gradually add the cream of wheat and continue beating another 2 to 3 minutes. Add the vanilla and fold in the egg whites. Pour mixture into an ungreased 10-inch Pyrex pie plate. Bake in pre-heated 350 degree oven for 20 to 25 minutes until golden. While cake is baking, make syrup by bringing syrup ingredients to a boil and simmering for 20 minutes. After cake has cooled slightly, punch holes over top with a toothpick and pour the rum over it. Then spoon the hot syrup over the cake. Let it cool completely, top it with whipped cream and garnish with almonds. Refrigerate. Serve cold. Serves 8.