You need:
Dough:
- 100 g butter. Better take it out of the fridge half an hour before usage
- 150 g sugar
- Vanilla bean
- good brown rum (a table spoon full)
- 1 pinch of salt
- 3 eggs
- 150 g flour
- 50 g starch
- 2 baking soda
brittle:
- 10 g butter
- 60 g sugar
- 125 g chipped almonds
butter cream:
- 80g custard powder
- vanilla bean
- 100 g sugar
- salt
- 500 ml milk
- 250 g butter
for decoration :
- 3 EL cranberry jam
- cherries for decoration
Bake for 40 minutes until done. Take out and let sit for a few minutes, then turn cake out on rack and cool completely.
For the brittle, heat butter, sugar, and almonds slowly in a pan until it gets brown. Take care not to let it burn. Put brittle on aluminium foil to cool.
For the butter cream, prepare the custard: Mix the custard, sugar and a pinch of salt with three table spoons of the 500ml milk. Put the rest of the milk and the inside of the vanilla bean in a pan and bring to boil. Take of heat, stir custard-milk mix into and continue stirring. Let it cook for another two minutes, while stirring all the time. Then take of heat and let cool down. Stir every now and then during cooling, this way you won't get a skin on the custard. When it is cold, mix it with butter. It is important that the custard is cold, otherwise it will curdle.
Cut the cold cake twice. Spoon jam on lowest part, then spoon a quarter of the butter cream on top, and add the middle part of the cake. Spoon another quarter of the butter cream on this part and place top part upon it. Spoon rest of butter cream on cake, but leave two table spoons of butter cream for decoration.
Put brittle on cake. I throw it against the cake, and fill up "holes" by attaching brittle to the cake by hand. It is easier done than explained. Decorate with left-over butter cream and cherries. Cool for four hours before serving.
Enjoy :-)
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