John Myers
Cheeks: Rum Wreath
The perfect cheeks: rum wreath recipe with a picture and simple step-by-step instructions.
- 100 g Dried apricots
- 100 g Raisins
- 100 g Prunes
- 100 g Dried figs
- 100 ml Rum
- 250 g Butter
- 4 piece Eggs (L)
- 250 g Raw cane sugar
- 1 pinch Salt
- 450 g Spelled flour type 630
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 5 drops Taste of rum
- 4 tablespoon Yogurt
- 200 g Powdered sugar
- 50 ml Rum
- Cream
four days before …..
- Cut the dried fruits into small cubes and pour the rum over them. Shake tightly closed once a day.
- Mix the butter, eggs, sugar and salt until frothy. Add flour, baking powder, vanilla sugar and rumarona and mix well.
- Now fold yoghurt and pickled rum fruits under the dough and fill it into a greased and crumbled wreath form (26cm), smooth it out and bake in a preheated oven at 175 ° C for about 45 – 50 minutes. (Toothpick sample)
- After baking, remove the wreath from the mold. Make a topping from powdered sugar, rum and cream * and cover the hot cake with it.
- * The amount of cream depends on how firm or liquid you want the topping to be.
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