| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Butter or margarine |
| 5 1/2 |
oz |
Sugar |
| 3 |
|
Eggs |
| 2 |
tb |
Rum |
| 5 1/2 |
oz |
Plain flour |
| 2 |
oz |
Cornstarch |
| 2 |
ts |
Baking powder |
| 1 |
pk |
Vanilla pudding |
| 7 |
oz |
Butter |
| 1 |
tb |
Butter |
| 2 1/2 |
oz |
Sugar |
| 4 1/2 |
oz |
Almonds; finely chopped |
INSTRUCTIONS
CREAM FILLING
FILLING
CAKE: Cream butter with sugar; add rum. Add eggs one at a time, stirring
after each. Sift flour, cornstarch & baking powder & gradually combine with
butter mixture. Pour into greased ring pan, placed low in oven & bake at
375 for 35-45 minutes. Cool, and next day cut cake in two layers. Fill
between layers with some jam & 1/2 the cream filling: Cook pudding
according to package directions; cool & continue stirring. Melt butter
until foaming & add to pudding, spoon by spoon. Do not let mixture get too
cold or it will curdle. For topping, melt butter until foaming; add sugar &
stir until sugar turns light brown. Add almonds & reheat, stirring
constantly. Let almond mixture cool on parchment paper. Spread cake with
remaining cream filling, sprinkle with almond mixture. Best eaten one day
after it is made.
FRAU KARL (RENATE) GROETEKE
TIME INCLUDES OVERNIGHT COOLING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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