yumecipe.com

Rum Cubes

    

Rum cake with soft cream coated in favourite chocolate.

Cook

No. of servings

20

Ready in

60 min.

Difficulty

high

 

Categories:   

 

all-purpose flour / plain flour5.25oz150grams
baking powder for gingerbread2tsp2teaspoon
chocolate topping7oz200grams
egg white6pcs6pieces
egg yolk6pcs6pieces
flour medium3.5oz100grams
flour medium-
powdered sugar3.5oz100grams
rum3.25tbsp50milliliters
semi skimmed milk 1,5%1.6quart1.5litre
sugar granulated3.5oz100grams
unsalted butter10.5oz300grams
unsalted butter-
vanilla pudding - powder5.75oz160grams
vanilla sugar1oz25grams
water3.25tbsp50milliliters

1. Butter biscuit base

egg yolk 6 pcs  sugar granulated 3.5 oz (100 g)

Whisk the egg yolks with sugar into the foam.

Butter biscuit base

2. 

unsalted butter 3.5 oz (100 g)

Stir in melted cooled butter.

3. 

egg white 6 pcs

Beat the egg whites until stiff peaks form.

4. 

water 3.25 tbsp (50 ml)  flour medium 3.5 oz (100 g)  all-purpose flour / plain flour 5.25 oz (150 g)  baking powder for gingerbread 2 tsp

Pour water into the egg yolks, blend, sift in the flour with baking powder and blend well.

5. 

Finally stir in stiff egg whites.

6. 

unsalted butter  flour medium

Pour the dough onto the baking dish (35x30cm) greased with butter and dusted with flour.

7. 

Bake the base in preheated oven at cca 180-375°F (190°C) for 20 minutes.

8. 

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

semi skimmed milk 1,5% 1.6 quart (1500 ml)  vanilla pudding - powder 5.75 oz (160 g)  vanilla sugar 1 oz (25 g)

Cook thick custard from milk, vanilla sugar and custard powder and cool it in a cold water bath stirring frequently.

Vanilla cream

10. 

unsalted butter 7 oz (200 g)  powdered sugar 3.5 oz (100 g)

Blend well butter with sugar.

11. 

Whisk butter together with custard cooled to room temperature and place over the sponge. Spread evenly. Place in a fridge for a while...

12. 

chocolate topping 7 oz (200 g)

... and melt the chocolate topping.

13. 

Pour the topping over the cake and spread it.

14. 

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.

15. 

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.

Bon appetit!

 

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