John Myers
Dark Nut Rum Cake with White Topping
The perfect dark nut rum cake with white topping recipe with a picture and simple step-by-step instructions.
- 200 gr Flour
- 120 gr Sugar
- 75 gr Butter or margarine
- 50 ml Milk
- 100 gr Ground hazelnuts
- 2 Eggs size M
- 1 pck Baking powder
- 2 teel Cocoa powder for baking
- 1 little one Bottle of rumaroma
- 100 gr White crisp chocolate
- Beat the butter (room temperature), eggs and sugar with the mixer until frothy, add the rum flavor, hazelnuts and cocoa and stir.
- Stir the flour mixed with the baking powder alternately with the milk.
- Pour the dough into a box form (lined with baking paper). Box size 26×12.
- Bake the cake at 180 degrees for about 50 minutes. Remove the cake from the mold and let it cool down on a rack.
- Cut white chocolate into small pieces and place in a glass bowl, place in the microwave and melt at 600 watt for approx. 2-3 minutes so that the cream is spreadable.
- Brush the cooled cake with it and cool for at least another 2 hours until the chocolate is firm again.
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