This elegant dessert of sponge cake andprunes soaked with rum syrup and layered with creme anglaiseis a Colombian favorite. Save time by using a store-bought cakeand preparing the prunes and creme anglaise the day beforeserving.
Recipe: Columbian Rum Cake
1 prepared 8 to 10-inch round by 3 to4-inches tall vanilla pound, sponge or angel food cake Rum-Soaked Prunes & Syrup: 3/4 cup granulated sugar 3/4 cup water 1/2 cup dark rum 1 cup pitted prunes (about 15 to 20) – divided use Creme Anglaise: 1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk 1/2 cup water 1/2 cup granulated sugar 4 large egg yolks 1 tablespoon all-purpose flour Pinch of salt 1 teaspoon vanilla extract
For Rum-Soaked Prunes & Syrup: Combinesugar and water in a small saucepan; bring to a boil. Removefrom heat; let cool for 10 minutes. Add the rum and pitted prunes.Cover and refrigerate for at least 2 hours. (Soak overnight forstronger flavored prunes.)
For Creme Anglaise: Place milk,sugar, yolks, flour, salt and vanilla extract in blender container;cover. Blend until smooth. Pour into medium, heavy-duty saucepan;cook over medium-low heat for 15 to 20 minutes, stirring constantly,or until custard is thick enough to leave a line when you dragyour finger across the middle of the spoon. Do not boil. Removefrom heat; cover with plastic wrap and place in the refrigerator,until cool, about 1 1/2 hours. Makes 2 cups sauce.
To Assemble: Remove the prunes from thesyrup. Slice 6 prunes in half lengthwise; set aside for garnish.Chop the remaining prunes; set aside. Cut the cake in half horizontallyinto 2 even layers; place the bottom cake layer into a dessertplatter that has at least 1-inch-high sides. Soak the cake withhalf of the rum syrup using a brush. (It should be saturatedbut not be soggy). Spoon 1 cup Creme Anglaise over thesoaked cake half. Top with chopped prunes.
Cover with second cake layer. Brush withremaining syrup without making it soggy. (You may have left oversyrup depending on denseness of cake.) Spoon rest of CremeAnglaise over cake; decorate with sliced prunes. Cover; refrigeratefor at least 2 hours before serving.
Makes 12 servings.
Estimated Times: Preparation – 2 hrs 30min | Cooling Time – 20 min cooling |
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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