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Firefighter cake with rum

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Ingredients for 1 servings:

  • 125 g butter
  • 100 g sugar
  • 200 g flour
  • 1 egg(s)
  • 1 pinch of salt
  • 2 jars of morello cherries
  • 1 cl rum
  • 1 packet of pudding powder (vanilla)
  • 50 g butter
  • 50 g sugar
  • 50 g flour
  • 50 g nuts
  • 2 cups of cream
  • 1 tsp cocoa powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Make a shortcrust pastry from butter, sugar, flour, egg, and salt. Place in a springform pan and line the pan with a high rim. Warm the cherries with their juice (no more than 500 ml). Add the rum and custard powder and bring to a boil, stirring frequently. Pour the lukewarm mixture onto the shortcrust pastry. Make a crumb topping and spread it over the icing. Bake at 200°C for 50 minutes. Once the cake has cooled, whip two cups of cream and pour it over the cake, then sprinkle with cocoa.

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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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