Tag: rum

Rum raisin cake – Italian Cuisine

Rum raisin cake


Rum raisin cake, preparation

1) Transfer raisins in a large bowl, add the rum (except 2 tablespoons) e let it marinate for 30 minutes, stirring occasionally. Meantime whip the eggs with the sugar until a frothy mixture is obtained.

2) Work the butter until it is creamy and add the sifted flour with the baking powder, the whipped eggs and a pinch of salt. Add the raisins, drained and stirred.

3) Pour the mixture in a mold from plum cake of 10×20 cm, lined with parchment paper, and bake the cake in the central part of the preheated oven a 160 ° for about an hour and 15 minutes.

4) Check the cooking with a toothpick, unmolded the sweet and brush it with the marmalade melted over low heat with the 2 tablespoons of rum kept aside. Let cool and serve.

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Published 11/29/2021

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«Bavarian-bonet recipe with rum chestnut sauce – Italian Cuisine

«Bavarian-bonet» recipe with rum chestnut sauce


  • 350 g semi-whipped cream
  • 200 g chestnut cream
  • 175 g fresh cream
  • 125 g milk
  • 100 g yolks
  • 100 g dried amaretti
  • 60 g sugar
  • 10 g amaretto liqueur
  • 6 g food gelatine sheets
  • bitter cocoa
  • rum

Soak gelatin in water. Heat the milk and 125 g of cream with the crumbled amaretti. Separately, mix the yolks, sugar and 40 g of cocoa, then dilute them with the macaroon milk; cook on a hot but not boiling water bath until it reaches 85 ° C.
Take away from the heat, filter and add 10 g of amaretto liqueur and squeezed gelatin, stirring to dissolve completely. Incorporate the half-whipped cream into the lukewarm (35 ° C) mixture, pour into a 1.2-liter donut-shaped smooth mold (we have used one in fluted silicone, which must be cooled in the freezer before removing from the mold) and refrigerate for 2 hours.
Turn outfinally, after briefly immersing the mold in hot water.
diluted a little chestnut cream with 20 g of rum and 40-50 g of fresh cream. Serve the Bavarian with chestnut sauce and, to taste, chopped amaretti.

Rum Chocolate Recipe – Italian Cuisine – Italian Cuisine

Rum Chocolate Recipe - Italian Cuisine


  • 500 g milk
  • 100 g Jamaica Rum
  • 70 g bitter cocoa powder
  • 60 g caster sugar
  • flour

For the rum chocolate recipe, heat the milk. Meanwhile, in a small bowl, mix 2 tablespoons of starch with cocoa and mix everything with 150 g of cold water. Then add the granulated sugar and the boiling milk.

Stir, flavor with the rum, then distribute the drink between 6 cups and serve immediately steaming. If you wish, you can accompany it with light egg-shaped biscuits.

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