Lemon Cake with Rum and Chocolate
Baking and Desserts | Thai cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Lemon Cake with Rum and Chocolate
Ingredients
- Butter - 4.4 oz
- Chocolate eggs - 9 pieces
- Lemon - 2 pieces
- Sugar - 10.2 oz
- Wheat Flour - 6.3 oz
- Baking Powder - a pinch
- Water - 4 tablespoons
- Orange zest - 1 piece
- Dry White Wine - 2 fl oz
- Rum - 2 fl oz
- Liqueur - 0 fl oz
- Liquid dark chocolate - 3.5 oz
- Apricot Jam - 7.1 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Melt the butter. Whisk 9 eggs with lemon juice and sugar in a water bath. Cool and, while continuing to whisk, pour in the melted butter. Gradually add the flour mixed with baking powder to the egg-butter mixture. Knead the dough.
Step 3
Pour the dough into a springform pan lined with parchment paper and greased with butter. Bake for about 1 hour. Allow the baked layer to cool.
Step 4
Heat the orange and lemon juice with water and sugar. Add the white wine, liqueur, and rum, then cool.
Step 5
Cut the cake into three layers and soak each layer with the alcoholic mixture.
Step 6
Assemble the cake, layering with apricot jam.
Step 7
Melt the chocolate in a water bath and cover the top and sides of the cake.
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