Brandy Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), separated
- 250 g flour
- 1 packet vanilla sugar
- 1 packet baking powder
- 2 teaspoons rum or brown schnapps
- 250 grams sugar
For the cream:
- Pudding, from 1 packet pudding powder (cream or vanilla), cooked and cooled
- 250 g butter, soft
- 100 g suar
For covering:
- 1 packet biscuits (shortbread biscuits)
- lots rum or brown liquor
For the glaze:
- 5 tablespoon powdered sugar
- 2 piece (s) egg (s)
- 3 tablespoon condensed milk
- 5 tablespoon cocoa powder
- 250 g coconut fat
- 1 tablespoon butter
- Rum or brown schnapps
Print Recipe
Pin Recipe Instructions
- Separate the eggs, stir the egg yolks with sugar and vanilla sugar until foamy, gradually stir in the flour and baking powder. Add the rum and a little water if necessary. Beat the egg whites very tightly and stir in spoonfuls until a homogeneous mixture is formed. Spread the dough on a baking sheet lined with baking paper and bake at 180 degrees for 15-20 minutes.
- Mix the butter and sugar until foamy and stir in the cooled pudding spoon by spoon until the cream is smooth. Spread on the cooled cake.
- Turn each biscuit about 3 times in schnapps and place as many soaked biscuits on the buttercream until the tray is filled.
- For the glaze, melt the fat and let it cool down. In the meantime, stir the remaining ingredients together and then stir in the lukewarm fat spoon by spoon until a homogeneous mixture is formed. Cover the cake with it.
- Tip: The tablespoon of butter prevents the glaze from breaking when you cut it. If you want, you can add a dash of schnapps to the glaze to flavor it.
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