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Rum Cake Fraccaro

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Submitted by tptptp

YIELD

14 servings

PREP

50 min

COOK

40 min

READY

90 min

Ingredients

cake
6 6
LARGE LARGE EGGS
158
CUP ML SUGAR
1 ½ 355
CUPS ML SUGAR
1 ½ 355
CUPS ML ALL-PURPOSE FLOUR
sifted twice
Cherry rum syrup
1 237
CUP ML MARASCHINO CHERRIES
syrup *
¼ 59
CUP ML RUM *
Pastillera cream
2 473
CUPS ML MILK
4 4
LARGE LARGE EGGS
¾ 177
CUP ML SUGAR
½ 2.5
TEASPOON ML LEMON ZEST
grated
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
Whipped cream topping
2 473
2 3E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X X ALMONDS
roasted, sliced *

Directions

Combine eggs, sugar and vanilla in the top of a double boiler.

Beat over boiling water for 3 to 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 to 40 minutes at 350℉ (180℃).

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 to 5 minutes until mixture becomes thick.

Let cool. Beat whipping cream until stiff peaks form.

Fold in sugar and vanilla. Reserve.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 412 37% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 78mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 0g 2%
Sugars g
Protein 16g
Vitamin A 15% Vitamin C 1%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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