Rum Cubes
; void(0);){kind=small}
351Rum cake with soft cream coated in favourite chocolate.
recipe,photo-recipe,rum,chocolate topping,Cream deserts
Cream deserts
Categories
Cream deserts ›Ingredients
Ingredients
| all-purpose flour / plain flour | 5.25 521 | oz kcal | 150 | grams | |
| baking powder for gingerbread | 2 8 | tsp kcal | 2 | teaspoon | |
| chocolate topping | 7 1174 | oz kcal | 200 | grams | |
| egg white | 6 101 | pcs kcal | 6 | pieces | |
| egg yolk | 6 342 | pcs kcal | 6 | pieces | |
| flour medium | 3.5 356 | oz kcal | 100 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| powdered sugar | 3.5 388 | oz kcal | 100 | grams | |
| rum | 3.25 120 | tbsp kcal | 50 | milliliters | |
| semi skimmed milk 1,5% | 1.6 720 | quart kcal | 1.5 | litre | |
| sugar granulated | 3.5 402 | oz kcal | 100 | grams | |
| unsalted butter | 10.5 2202 | oz kcal | 300 | grams | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| vanilla pudding - powder | 5.75 568 | oz kcal | 160 | grams | |
| vanilla sugar | 1 91 | oz kcal | 25 | grams | |
| water | 3.25 0 | tbsp kcal | 50 | milliliters |
Recipe
1. Butter biscuit base
egg yolk 6 pcs • sugar granulated 3.5 oz (100 g)
Whisk the egg yolks with sugar into the foam.
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.
11.
Whisk butter together with custard cooled to room temperature and place over the sponge. Spread evenly. Place in a fridge for a while...
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!
