Pie Casserole with Rum
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 7 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 6 tablespoon water
- 4 egg (s)
- 200 g suar
- 1 packet vanilla sugar
- 200 g flour
- 1 packet baking powder
- Fat for the shape
For the cream: (cocoa mass)
- 9 tablespoon water
- 200 g suar
- 6 tablespoon cocoa powder, unsweetened
- 100 g mararine or butter
- 2 egg (s)
- 0.5 ½ kl. Bottle / s rum flavoring or 2 - 3 tablespoons rum
- 3 cups whipped cream
- 3 packs cream stabilizer
Print Recipe
Pin Recipe Instructions
- First you prepare the sponge cake. To do this, preheat the oven (30 - 40 minutes at 180 ° C top / bottom heat) and grease a springform pan.
- Mix the water, eggs, sugar and vanilla sugar until frothy, gradually add the flour and baking powder (sift if necessary). Pour the batter into the springform pan and bake (stick test after 30 minutes). After baking, let it cool down a bit and cut or pluck the cake into small pieces.
- Prepare a container for the casserole now, as the cocoa mass will solidify fairly quickly after preparation. A large glass bowl is suitable for this, but personally I always do it in an oval casserole, as it allows me to portion it out better. The glass bowl is of course a bit nicer.
- Whip the cream with cream stabilizer and place in the refrigerator until processed.
- For the cocoa mass, bring the water, sugar and cocoa to the boil, then add the margarine and eggs, stirring constantly (important, otherwise the eggs will freeze). When everything has turned into a nice, creamy mass, add the rum aroma or rum.
- Now you layer. Pour a layer of cake, cocoa mass on top, a layer of cream. This is repeated 2-3 times (depending on the container). The last layer of cream can be decorated with the rest of the cocoa mass or some cocoa powder. Then chill the casserole for at least 6 hours so that everything combines nicely.
- You can serve it with an ice cream scoop. Simply put 2 - 3 cake balls in a dessert bowl and garnish with chocolate sauce if necessary (for the very chocolaty).
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