Name: Rum Flake Cake
Total time: 45 min

A cake recipe for all foodies:

For the choux pastry, bring a quarter of a liter of butter, water, salt and sugar to the boil in a saucepan. Add the flour all at once, stirring heartily until a lump forms and comes off the side of the pan. Remove the saucepan from the stove, stir the eggs into the mixture one at a time. Grease and flour the baking tray or, if necessary, line it with baking parchment paper. Place the ring of a 28 cm ø cake springform pan on it and mark the outline.

Using a palette, spread 1/3 of the choux pastry mixture into the pre-drawn circle. Bake in the heated oven at 225 °C (gas: level 4) for 15 min. Then turn the base to the other side, bake for another 3-4 min. Cool the cake on a cooling rack. Bake two more layers in this way.

Place the ring of the cake springform pan on each base and cut a smooth edge all around. For the shortcrust pastry, pour the flour on the surface and press a bulge in the center. Knead together the marzipan paste, sugar, butter, salt and lemon zest in the flour well Add the egg and knead into the marzipan butter with the flour. Chill the dough for 15 minutes. Roll out on the floured surface and cut out with the ring of a cake springform pan of 28 cm ø. Bake in a heated oven at 200 °C (gas: level 3) for 12-15 min. Cool on a cake rack. For the cherry compote, drain the sour cherries in a sieve, collecting the juice. Mix the cornstarch with a third of the juice and stir well.

Rum Flake Cake

Choux pastry:

Shortcrust pastry:

Cherry compote:

Rum cream:

Garnish:

Instructions:

Related Recipes: