Tablier taché

for the cake: (for high 6" cake) 200g unsalted butter, softened 200 g caster sugar 3 extra large eggs (170 g) at room temperature 200 g flour 1 tsp baking powder pinch of salt 1. In a bowl, sift the flour, baking powder and salt. Set aside. 2. Beat the butter until mayonnaise consistency. 3. Add the sugar. Cream well. 4. Add the eggs one by one, beating well after each one. 5. Add the flour and baking powder mixture in two additions. Combine well without over eating the batter. for the lemon syrup: 100 ml freshly squeezed lemon juice 75 g sugar 1 Tbsp honey 1 Tbsp dark rum 1. Place the juice, sugar and honey in a heavy bottomed pan. Bring to boil, stirring to dissolve the sugar. 2. Remove from heat. Let it cool. 3. Add the rum. 4. Store in an air-tight jar or bottle until needed for up to 1 month in the refrigerator. for the cream Mousseline: 250 ml milk 1 whole egg 2 egg yolks 100 g sugar 25 g corn starch 1 tsp vanilla extract 175 g unsalted