- Raisins - 50 grams
- Light Rum - 90 Milliliters
- Wheat Flour - 310 Grams
- Sugar-sand - 170 Grams
- Brown sugar - 125 Grams
- Walnut - 50 Grams
- Egg white - 2 pieces
- Kumquat candied - 50 grams
- Light raisins - 50 Grams
- Butter - 190 Grams
- Egg yolk - 2 pieces
- Cream 20-22% - 370 Milliliters
- Chocolate dark 70-80% cocoa - 150 grams
Dried fruits pour rum and soak for 2-3 hours, from time to time stirring. Flour the flour with butter and crumb. You can do this with a blender. In the same mixture, add sugar. Then add two yolks and a couple of tablespoons of rum to the mixture. Mix and mix the dough from this mixture. The dough can turn out to be non-uniform, but it does not matter. We wrap the resulting ball in film and send it to the refrigerator for 1 hour. Chilled dough directly into the food film rolled into a layer, turn it into a mold for our cake. Except the edge of the dough cut, and put the dough into the freezer for 15 minutes. Then put the dough in the oven and bake for about 20 minutes at 190 degrees. Now do the toffee. To do this, the butter must be melt with sugar, then add all the cream and cook for about 10-15 minutes on a quick fire until it thickens. We get from the oven the basis for the cake. The toffee is mixed with dried fruits and chopped walnuts, and then evenly distributed over the dough. Chocolate chopped into small pieces and poured hot cream (about 170 ml). We add quite a bit of rum (literally 15 ml) and mix it up to a more homogeneous state. The resultant chocolate mixture is poured onto the base for the cake. Let's leave the cake cool. Optionally, you can make a protein cream from proteins and sugar and decorate our cake with it. But this is more for beauty than for taste, so you can not bother. The cake is ready!
Servings: 8-10