Damasco Cake

Prepare the filling: in a large saucepan, bring to a boil the Turkish delight, 1/3 cup of cornstarch, and water

Stir constantly until the cornstarch dissolves

Reduce heat and cook until the syrup is almost dry (about 20 minutes)

Remove from heat and let cool

Coarsely chop the Turkish delight and reserve

In another large saucepan, mix well the cornmeal, remaining cornstarch, milk, eggs, and bring to a boil

Stir constantly until thickened

Remove from heat and let cool, covered with plastic wrap to prevent skin formation

When cooled, add the chopped Turkish delight, mix, and reserve

Grease with butter paper a 12cm x 29cm English cake mold

In a large bowl, mix milk with rum

Soak the biscuits in this mixture and arrange a layer at the bottom of the mold in width direction

To ensure that the first layer of biscuits is well seated, cut with a fine saw blade 0.5cm from one end of the biscuit before placing it in the mold

Spread 1/3 of the filling over the biscuits

Alternate two more layers of biscuits and cream, finishing with a biscuit

Refrigerate at least 6 hours to set

Remove and unmold on a decorative plate

Remove the butter paper and decorate with chopped Turkish delight

If necessary, trim the edges of the cake with an electric knife to achieve uniformity

Serve immediately

Calories per slice: 215