Rum balls

Ingredients for 1 servings:

• 1 egg(s)
• 150 g sugar
• 280 g flour
• ½ pack of baking powder
• 125 ml milk
• 250 g butter
• 250 g powdered sugar
• 5 tbsp rum
• 5 tbsp milk
• 4 tbsp cocoa powder
• n. B. Desiccated coconut
• e.g. powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Chocolate sponge cake cubes coated in coconut and powdered sugar, family recipe

Dough: Beat the egg and sugar for a long time until frothy. Then combine the flour and baking powder and stir into the sugar-egg mixture alternately with the milk. Spread the dough into a round cake pan and bake at 180°C for about 25 minutes. After cooling, cut into approximately 3x3x3 cm cubes (best with a serrated knife). Glaze: Heat all ingredients for the glaze together in a saucepan on the stove. Remove from the heat to coat the cubes. Coating: Mix coconut sprinkles and powdered sugar (approx. 1:1 mixture) in a deep plate or bowl. Dip the dough cubes in several portions into the warm glaze and then let them drain slightly. While still warm, roll them in the coconut-powdered sugar mixture and let them dry. These “rum balls” (actually cubes) are traditionally baked at Christmas and are very popular on the cookie plate.