in Recipes

East Frisian cake

updated

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Ingredients for 1 servings:

  • 1 cake base (Vienna base), 3 layers
  • 800 ml cream
  • 250 ml rum
  • 200 g raisins
  • some rock sugar, brown
  • 150 g chocolate sprinkles
  • 3 sachets of gelatin powder (Gelatinefix)
  • 2 bags of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

Soak the raisins and rock candy in the rum for 1-2 days. Whip the cream. Gradually add the cream stabilizer and gelatin, whisking until stiff peaks form. Gently mix half of the cream with a few spoonfuls of rum (to taste), which should now taste sweet and fruity. Spread half of the rum cream on the bottom cake layer and top with half of the rum raisins. Place the middle layer on top and repeat the process. Reserve a few raisins for decoration. Finally, spread the remaining cream over the cake. Decorate with chocolate sprinkles and rum raisins. Refrigerate for 1-2 hours. Serve with the remaining rum liqueur.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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