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Biscuit Cake with Rum

Rosi TrifonovaRosi Trifonova
Guru
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Maria Kostoff
Translated by
Maria Kostoff
Biscuit Cake with Rum
04/05/2013
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Preparation
25 min.
Cooking
25 min.
Тotal
50 min.
Servings
10 to 12 pieces
"An extraordinarily delicious biscuit cake that impresses with its appearance!"

Ingredients

  • biscuits - 4 packages, ordinary
  • milk - 5 cups (1.2 l)
  • eggs - 2
  • flour - 3 - 4 tbsp
  • sugar - 1 cup
  • walnuts - 1 cup, crushed
  • raisins - 1/2 cup
  • rum - 1/2 cup
  • vanilla - 2 sachets
measures

How to make

Soak the raisins in the rum for at least 1 hour. Heat the milk to boiling, add the sugar and stir until dissolved. Separately beat the eggs with the sugar and flour and start adding this mixture to the warm milk while stirring. Put the cream on the stove and stir until thickened.

Flavor with vanilla and add 2 tablespoons of rum-soaked raisins. Begin to stack the cake, alternating between a row of biscuits, a row of cream and so on, until out of ingredients. Between the layers, sprinkle on some drained raisins and walnuts.

Top with plenty of cream, decorate as desired. Let the cake stand at least 4 hours before serving.

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