Instructions: For the cake, place the eggs, sugar, and gingers in a mixing bowl and over a water bath heat eggs until warm to the touch about 100 degrees. Place the bowl on the mixer and on high speed whip the eggs until they have tripled in volume about 5 minutes. When the eggs are finished whipping remove the bowl from the mixer. In three parts using large movements fold in the flour then the melted butter. Pour the batter into a sheet pan that is very well greased and floured. Bake in a 350 degree oven and bake until the cake is golden brown and springs back when touched about 20 to 30 minutes. Remove from the oven and allow to cool about 10 to 15 minutes. Invert the cake onto a clean board and cut into 12 rectangles. Set a side.

For the filling, over very low heat melt the white chocolate. Remove the chocolate from the heat and allow to cool just a bit. Fold the Mascarpone into the white chocolate. Add the cinnamon and rum and mix. Chill the filling about 1 hour or until filling is firm. Over six of the rectangles of cake distribute the chilled filling. Top with a slice of cake. Garnish the top with powered sugar, then pipe whipped cream on the side of the cake and top with chopped ginger. Serve cold.

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