Cakes and Pastries Recipes - Rum Cake with Pastry Cream and Cherry Sauce Recipe

Ingredients

Serves 6-8:

• 8 3/4 oz soft butter

• 1 packet of vanilla sugar

• 7 oz confectioners' sugar

• 1 packet of baking powder

• 1 egg + 2 yolks

• 2/3 lb flour

• 2 tbsp rum

• 1 vanilla pod

• 9 1/2 oz rum flavored pastry cream (refer recipe)

Cherry sauce:

• 7 oz sugar

• 12 1/3 oz cherries

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Method:

1. Cream the butter in a mixing bowl. Add the 2 sugars, yeast, egg, yolks, flour, rum, and split and scraped vanilla pod. Stir well. Chill for 4 - 5 h.

2. Prepare the cherry sauce: combine 2 cups (500 ml) of water, the sugar, and the cherries, still with their stones, in a saucepan. Bring to a boil. Strain and press the cherries. Add some crushed stones, tied up in some cloth, to facilitate their infusing the sauce with a slight aroma of almonds. Set aside.

3. Preheat the oven to 340°F/170°C.

4. Divide the dough into two parts; one part should be three times as large as the other (3/4 and 1/4). Roll out each portion of dough.

5. Arrange the larger portion in a 9 inch (23 cm) cake pan. Cover with pastry cream. Cover with the other dough section. Pinch the edges together. Bake 35 -40min.

6. Serve warm or cold with the cherry sauce.