Cherry cake with rum

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6 eggs;
1.5 glass. flour;
1.5 glass. sugar;
vanilla sugar;
1.5 teaspoons baking powder.

500 ml cream (I use spotted UHT);
2 tablespoons powdered sugar;
1/2 or 2/3 cup rum of any white, gold or dark;
3 level tbsp gelatin;
cherry compote, tincture, or fresh (about 20 grams);
to soak sponge cake Cup lightly sweetened tea;
50 g of chocolate;
cake cream on top (cream or vanilla).

(one cup = 250 ml)


Sponge cake:
Beat the egg whites, then by mixing add sugar and egg yolks. Dosypywać gradually the flour with the baking powder. Bake ok. 30-35 min. temp. 180 degrees in a parchment size ok. 25x34 cm. I for the first 20 minutes I bake the same back. Baked sponge cake slice into 2 parts.

The upper part of the sponge cake of finely crumble and mix with rum. Gelatin dissolved in 1/2 glass of water and let cool. Cooled place crushed Halva beat down with two tablespoons of powdered sugar, and then wmiksować gelatin and portions add sponge cake with rum-mix short and free spins!
Table top sponge soak a tea, spread cherries and cover kopczykiem with whipped cream on top of the spread gently prepared in advance the cream cake (with no butter). Sprinkle with coarsely grated chocolate.
(If you use fresh cherries, before Cook approx. 5 min. in syrup with 1 glass water, and 1 glass sugar. Cool!)

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