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Rum Cake

6 eggs
1 cup sugar
1 tea spoon Baking powder
3/4 cup all purpose flour (Gold Medal recommended)
1/4 tea spoon vanillin
6 OZ ground almonds or ground walnuts- optional.

1 cup sugar
2/16 cream of tartar
4 table spoon water
4 egg yolks
1/2 tea spoon vanillin
2 sticks butter (250 grams)
1tea spoon instant Coffee
1 tea spoon Belgium cocoa
1 table spoon Cointreau Liqueur
1 table spoon Chambord Liqueur
1 table spoon Crème de Cassis Liqueur

Preparation time: 15 min
Cooking time: 45min in preheat oven 350°F

Separate whites from yokes. Beet whites until stiff add 1/3 of sugar. Mix egg yokes with the rest of sugar and vanillin. Combine yellow mixture with bitten whites, Mix well. Add flour and baking powder, mix and pour into form covered by wax paper.

As optional you can add ground nuts to mixture and put halves of walnuts on top. Then bake in preheat oven for 45-50 min. Cool and grind.

Cacao-Sugar topping: 2table spoons Belgium cacao and 1 cup sugar
Combine first 3 ingredients in saucepan. Bring to boiling point over medium – low heat, stirring constantly to dissolve sugar. Cook without stirring until a candy thermometer shows 244°F. Cool syrup about 1-2 min. Beat egg yolks in a bowl until they are very thick and lemon colored. Gradually beat the hot syrup, beating well after each addition until thicken.

Add coffee and cacao dissolved in liqueurs. Beat again. Add butter and beat until smooth. Chill.
Mix well grinded yellow cake and cream. Roll out round small cakes. Roll each cake in cacao-sugar topping. Top with walnut. Chill and serve

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