Rum Praline Easter Cake
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 10 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from a culinary magazine.
Ingredients
- Wheat Flour - 17.6 oz
- Milk - 7 fl oz
- Butter - 4.4 oz
- Farm fresh eggs - 4 pieces
- Sugar - 7.1 oz
- Praline - 3.5 oz
- Rum - 4 tablespoons
- Baking Powder - 1½ teaspoons
- Lemon - 1 piece
- Powdered Sugar - 3.5 oz
Step by Step guide
Step 1
Softened butter at room temperature should be thoroughly creamed with sugar, and gradually add the eggs while continuing to beat.
Step 2
Sift the flour, mix it with the baking powder, and add it to the whipped mixture.
Step 3
The mixture will be thick; you need to gradually add the milk and rum while continuously beating. The dough should have the consistency of thick sour cream.
Step 4
Chop the praline candies with a sharp knife into small pieces. It is important that the pieces retain their shape after baking.
Step 5
You will have a heavy cake batter that will burn and be difficult to remove without preparing the pan. Therefore, proceed as follows: first, grease the pan with melted lard, which spreads well in a thin layer.
Step 6
Then sprinkle the pan with flour; the layer of flour should be thin; otherwise, the flour will burn and spoil the appearance of the cake.
Step 7
Add the chopped praline to the batter and gently mix. It is important to mix the batter without allowing the chocolate to dissolve.
Step 8
Carefully pour the batter in portions into the pan. Remember that the cake will rise during baking, so fill the pan two-thirds full.
Step 9
Bake the cake at a temperature of 200–428°F for about 35–45 minutes, traditionally checking for doneness with a wooden skewer.
Step 10
Remove the cake from the oven, let it cool for about 15 minutes, then transfer it to a wire rack to cool completely.
Step 11
To prepare the glaze, squeeze the juice from the lemon and gradually add it to the powdered sugar, mixing thoroughly; the glaze should be thick but slightly runny.
Step 12
Pour the glaze over the cake and let it dry a little. While the glaze is still wet, sprinkle it with decorative toppings — you can use anything you have at home.
Step 13
After the glaze has dried, decorate the cake with Easter trinkets. The cake is now ready.
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