| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
8 |
Servings |
INGREDIENTS
| 150 |
g |
Butter |
| 175 |
g |
Sugar |
| 150 |
g |
Ground almonds |
| 1 |
ts |
Rum |
| 8 |
|
Eggs; separated |
| 100 |
g |
Dark chocolate |
| 15 |
g |
Bread crumbs |
| 150 |
g |
Powdered sugar |
| 30 |
g |
Cocoa |
| 1 |
tb |
Melted butter |
INSTRUCTIONS
GLAZE
Whip butter, add sugar & egg yolks; whip until it is like cream. Add rum,
nuts, melted chocolate & bread crumbs. Beat egg whites until stiff & fold
into cake batter. DO NOT PREHEAT OVEN. Place cake in oven & bake for 30
minutes at 360. Cake will rise about 1-1/2 inches high. When cool, combine
glaze ingredients & top cake.
FRAU LEO (ANNEMARIE) BAUMGARTL
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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