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Quick Cake with Rum

Elena TodorovaElena Todorova
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4153103
Quick Cake with Rum
25/09/2013
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Preparation
25 min.
Cooking
35 min.
Тotal
60 min.
Servings
10
"There`s something particularly enticing about someone making a cake and inviting you over."

Ingredients

  • for the layers
  • sugar - 4/5 cup (180 g)
  • eggs - 8
  • flour - 1/2 cup (130 g)
  • for the cream
  • sugar - 1/3 cup (80 g)
  • water - 1 tbsp
  • lemons - 1, for its juice
  • rum - a few spoonfuls
  • jam - 1 tablespoon, apricot
  • almonds - 3.5 oz (100 g) peeled
  • for the glaze
  • sugar - 1 cup (250 g)
  • water - 10 tbsp
measures

How to make

Beat the sugar with 2 whole eggs and 6 yolks for at least 10-15 minutes. Add the egg whites that you've beaten to a stiff snowy mixture. Gradually add the flour.

Divide thus prepared layer into two parts, pour it into two cake molds and bake. Once ready, leave to cool slightly, then cut it into two parts.

Make the cream by mixing water with the sugar and let the mixture boil on the stove. Boil until the sugar is melted, then add the jam, almonds, lemon juice and 2-3 tablespoons of rum.

Stir the cream and brush it onto the layers, while stacking them one atop the other. Top the cake with a warm frosting, made by boiling the sugar into a thick syrup.

On the sides, stick on the rest of the sliced almonds.

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