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Rum Cake Fraccaro from the Recipes EU Collection

 


Rum Cake Fraccaro Recipe

...brought to you by Recipes EU





Rum Cake Fraccaro

CAKE

6 Eggs
2/3 cup Sugar
1 1/2 cup Sugar
1 1/2 cup Flour, sifted twice

CHERRY RUM SYRUP

1 cup Maraschino cherry syrup
(from cherries)
1/4 cup Rum

PASTILLERA CREAM

2 cup Milk
4 Eggs
3/4 cup Sugar
1/2 Teaspoon grated lemon peel
1 Teaspoon vanilla
1/4 cup Flour

WHIPPED CREAM TOPPING

2 cup Whipping cream
2 Tablespoons sugar
1 Teaspoon vanilla


Combine eggs, sugar and vanilla in the top of a double boiler. Beat
over boiling water for 3-4 minutes. Remove from heat and continue to
whip with a mixer on high speed for 8 minutes until mixture becomes
thick and doubles in size. Fold in flour. Pour into 3 greased and
floured 9-inch round baking pans. Bake for 35-40 minutes at 350
degrees. Cool on a wire rack. ***CHERRY RUM SYRUP*** Mix together
cherry syrup and rum and reserve. ***PASTILLERA CREAM*** Scald milk.
Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.
Pour in the scalded milk, then transfer this mixture to the top of a
double boiler and cook over boiling water, stirring constantly, for
4-5 minutes until mixture becomes thick. Let cool. Beat whippping
cream until stiff peaks form. Fold in sugar and vanilla. Reserve.
***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum

syrup. Spread pastillera cream between the layers. Spread whipped
cream topping on the top and sides of the cake. Press sliced roasted
almonds onto the sides of the cake. Pipe whipped cream onto the top
if desired. Refrigerate until serving time.

Serves: 14
 


This Rum Cake Fraccaro Recipe brought to you from the Recipes.eu.com recipe collection

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Rum Cake Fraccaro - a delicious recipe from Recipes.eu.com