Gretl's Rum Crumb Cake
Prep Time:
15 minutes
Yield:
Serves 4-6
Ingredients:
-
2 sticks Butter
-
1 c Sugar
-
6 Egg Yolks
-
6 Egg Whites
-
1 c all-purpose Flour
-
1 c Cake Flour
-
2 small squares Baker's semi-sweet Chocolate, grated
-
1 c hazel nuts, walnuts or pecans, ground up
-
1 tsp Baking Powder
-
2 c heavy Whipping Cream
-
1 tsp vanilla
-
2 Tbs Rum (more if desired!)
-
1 Tbs Powdered Sugar
|
Process:
-
Beat together butter, sugar and egg yolks until creamy.
Add and mix in the flours, grated chocolate, ground nuts and baking powder.
-
Grease parchment or waxed paper and place around a 10-inch spring-form pan.
Pour in the batter and bake at 350° for 50-60 minutes (or until an inserted toothpick comes out clean.)
Let cool.
-
Whip the heavy cream and powdered sugar until stiff peaks form.
-
When the cake is completely cooled,
Take a long knife and cut approximately 1 inch off the top of the cake.
Also scoop out the inside of the cake being careful to leave a 3/4-inch-thick shell (sides and bottom) of cake.
Save the top ands scooped-out insides in a large mixing bowl. OK if the removed parts break as you will be crumbling them up anyway.
-
Crumble the removed bits of cake.
Reserve 1 cup of crumbles for the final topping.
-
Mix the already whipped cream with the large bowl of crumbled cake.
Do not over-mix.
-
Sprinkle to bottom of the cake shell with rum.
-
Fill the cake shell with the whipped cream and crumb mixture.
Sprinkle the reserved cake crumbs over the top.
Sprinkle with powdered sugar.
|
|
Gretl's Rum Crumb Cake
This recipe from my mother, Gretl, is as easy as it is extraordinary. There is no other cake like it. This cake, like her English Trifle, was sometimes sold at her restaurant on Aspen Mountain, but you had to be 21 to buy it!
Recipe from Jill Sheeley's cookbook,
Lighter Tastes of Aspen.
Click book for more information.
TIPS:
-
Prepare the cake on one day and serve it on the next so the rum and cream mixture can set up more firmly and the flavors expand.
-
Leave about 3/4 inch walls and base when hollowing out the cake.
-
The rum flavor should not be left out, but you can evaporate the alcohol from your rum over low heat. You will not achieve the same effect with rum extract, although better to use rum extract than no rum flavor at all.
Related:
|