Cake with rum tears
Recipe from an old notebook, it used to be often on our holiday table, I didn't make it for a long time, and now it tastes back to the old days. Fine and juicy cake, biscuit with chocolate and hazelnuts, soaked in rum, decorated with egg whites with effective tears I received the recipe as a high school student from my dear neighbor-aunt Ida (who is unfortunately no longer with us), so I dedicate the recipe to all our dear neighbors who shared their fine recipes with us and I give it to all of you dear cool girls with a lot of health and good luck in the New 2013!
- -lining a large baking tray with baking paper -heat the oven to 180 C
- -in the bowl, mix the softened butter with sugar and vanilla sugar with a mixer, gradually add the egg yolks one by one, still mixing, and when you get a homogeneous mixture and the sugar dissolves, stirring constantly in a thin stream, pour in room temperature milk and then gently mix the flour mixed with baking powder (previously sifted), lightly mix in the ground hazelnuts and chocolate, pour the mixture into a baking tray, flatten and bake for 25-30 minutes
- -While the biscuit is baking, prepare the topping: put the rum in a ceramic milk jug (later you will use it to soak the cake more easily), add sugar and stir with a spoon to melt the sugar somewhat, -and then prepare the snow: mix the egg whites into solid snow and towards the end add sugar and mix until done
- -When the cake is baked, immediately while still warm, pour evenly with the rum topping and then spread the snow evenly on the cake, flatten with a spatula and return to the oven for 5-6 minutes for the snow to harden, it must be firm to the touch and be careful not to brown from the oven
- _as the cake cools the rum will evaporate and tears of rum will form on the snow
Serve well chilled, and before serving, remove from the refrigerator ten minutes before (to absorb the flavors)