Cream rum cake


6 eggs

70 gr convert conversionbutter or margarine

140 gr convert conversionsugar

2 tablespoons vanilla sugar

160 gr convert conversionground almonds

100 gr convert conversionchocolate

2 tablespoons rum

250 ml convert conversionwhipping cream

2 tablespoons vanilla sugar

"Whip it" (cream stabilizer)

chocolate flakes


oven, springform 22-24 cm

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's Recipe pages - recipe pie and pastry making

How to prepare:

Preheat the oven to 160C/310F (fan oven 150C/300F).

Separate the egg whites and yolks. Stir the egg yolks with butter, sugar and vanilla sugar creamy. Add spoon by spoon the ground almonds and grated chocolate.

Beat the egg whites to stiff peaks and fold into the batter.

Grease a cake pan and sprinkle with breadcrumbs. Spoon the batter in and bake the cake 25-30 minutes. Let cool overnight in the pan.

Take the cake from the pan and spinkle with the rum. Beat the cream with vanilla sugar and "Whip it" to stiff peaks, spoon in a piping bag and garnish the cake.

Sprinkle with the flakes.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)