CAKE //
Ingredients:
- 3 eggs, separated
- 200 g fine white sugar
- 1 package vanilla sugar
- 5 tbsp water
- 100 g white flour
- 80 g cornstarch + 3 tbsp cocoa powder
- 50 g almond meal (crushed almonds)
- 25 g butter, room temperature
Instructions:
- Beat egg yolks, sugar, vanilla sugar and water.
- Add the flour to the mixture, cornstarch, almond meal and room temperature butter.
- Beat egg whites until stiff and fold gently into batter.
- Place in a parchment-lined pan (spring form).
- Bake for 45 minutes. (Guess – 350 degree oven).
Once cake has cooled,
cut lengthwise in half. Spread frosting or apricot jam inside.
Ingredients:
- 125 g butter, room temperature
- 1 small bottle of rum
- 1 egg yolk
- 250 g grated dark chocolate
- 1 package vanilla sugar
- Chocolate sprinkles/hagelslag
Instructions:
- Cream the butter.
- Add the remaining ingredients.
- Roll into 1” balls, dip in hagelslag and cool in fridge before serving.
Ingredients:
- 150 g chocolate melted au bain marie
- 150 g butter, room temperature
- ½ bottle rum aroma
- Whip together butter, melted chocolate and rum.
- Let it firm up a bit before frosting the cake.
- Place truffles along edge of cake for serving.
