Yield: 8 Servings
Measure | Ingredient |
---|---|
150 grams | Butter |
175 grams | Sugar |
150 grams | Ground almonds |
1 teaspoon | Rum |
8 \N | Eggs; separated |
100 grams | Dark chocolate |
15 grams | Bread crumbs |
150 grams | Powdered sugar |
30 grams | Cocoa |
1 tablespoon | Melted butter |
GLAZE
Whip butter, add sugar & egg yolks; whip until it is like cream. Add rum, nuts, melted chocolate & bread crumbs. Beat egg whites until stiff & fold into cake batter. DO NOT PREHEAT OVEN. Place cake in oven & bake for 30 minutes at 360. Cake will rise about 1-½ inches high. When cool, combine glaze ingredients & top cake.
FRAU LEO (ANNEMARIE) BAUMGARTL
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .