members recipes

A classic cake that in typical cafeterias is usually made of cake leftovers. Great rum-scented and simple treat.

Ingredients
1 whole spongecake, shop bought or self made (tastier and no E´s)
1 bottle of rum essence or 2 tbsp rum
3 tsp cocoa powder
1 tsp vanillin sugar
100 g powdered sugar
100 g butter [or use the same amount of sour cream if you want the cake lower in fat]

SPONGECAKE:
150 g fine cake flour
75 g potato starch
120 g powdered sugar
7 eggs
2 tsp cocoa powder

CREAM DECORATION:
30 g butter (2 tbsp)
1 tsp lemon juice
1 tsp powdered sugar

Method
MAKING THE SPONGECAKE
separate egg whites from the yolks. whisp the yolks with 3/4 of the sugar. Start whisping the whites and add the rest of sugar by 1 tsp at a time until the whites form tough peaks. Mix flour with starch and cocoa powder. Mix a quarter of the whites into the yolks, add the flour carefully, then the rest of the whites. Bake in a 220 C oven until golden brown. Don´t shake or drop the tin. Take the finished spongecake out of the tin and leave to cool. Take out the butter and let it get soft on room temperature

MAKING THE RUM CAKES
cut off the edges of the sponge and crumble on a plate. In a large bowl, crumble the sponge itself finely. mix in the cocoa powder and vanillin sugar. whisp the butter with powdered sugar and rum, add to the sponge crumble. mix together well until you have a smooth mass. form little sylinders or balls out of the mixture, about palm-sized. roll them in the sponge crumble you have on the plate.

DECORATING
mix handwarm butter, sugar and lemon juice for the cream. place inside a plastic bag,make a hole in the corner and squeeze little tips on each rum cake. sprinkle nonparelles on top if you like.
place the cakes in the fridge for 3 hours.