Rum cake with soft cream coated in favourite chocolate.
recipe,rum,chocolate topping,Cream deserts
No. of servings
|all-purpose flour / plain flour||5.25||oz||150||grams|
|baking powder for gingerbread||2||tsp||2||teaspoon|
|semi skimmed milk 1,5%||1.6||quart||1.5||litre|
|vanilla pudding - powder||5.75||oz||160||grams|
1. Butter biscuit base
Whisk the egg yolks with sugar into the foam.
unsalted butter 3.5 oz (100 g)
Stir in melted cooled butter.
egg white 6 pcs
Beat the egg whites until stiff peaks form.
Pour water into the egg yolks, blend, sift in the flour with baking powder and blend well.
Finally stir in stiff egg whites.
Pour the dough onto the baking dish (35x30cm) greased with butter and dusted with flour.
Bake the base in preheated oven at cca 180-375°F (190°C) for 20 minutes.
rum 3.25 tbsp (50 ml)
Turn cooled base out of baking dish and brush with rum evenly, the best with Cuba rum :). Recommended amount of rum is possible to change according to taste of expected future eaters and it is possible to increase the amount 2-3 times :)
9. Vanilla cream
Cook thick custard from milk, vanilla sugar and custard powder and cool it in a cold water bath stirring frequently.
Whisk butter together with custard cooled to room temperature and place over the sponge. Spread evenly. Place in a fridge for a while...
chocolate topping 7 oz (200 g)
... and melt the chocolate topping.
Pour the topping over the cake and spread it.
When it hardens a bit lightly cut it and place the cake in a fridge let it harden. If the topping harden too much you must cut it very slowly, with repeating of knife heating in a hot water.
It is sufficient to let the cake harden half an hour in a fridge and then is possible to finish cutting along the premarked cubes on the chocolate. Serve decorated with green leaves of stevia or peppermint.