Italian Rum Cake (kazas) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Pound cake,
8 cup: Vanilla custard, either homeade or from mix
1 cup: Dark rum, combined with 1/2 cup cherry brandy
2 cup: Milk,
1/4 cup: Sugar,
1/4 cup: Unsweetend cocoa,
2 tbsp: Unbleached all-purpose flour,
Directions:
Choose a deep 8-cup dish or bowl (such as a trifle bowl). Cut pound
cake into 1/4 inch slices. Cover the bottom of the bowl with a layer
of pound cake. Generously douse the cake pieces with the rum mixture
and pour on a layer of custard. Repeat layers ending with a layer of
custard on top.
In a medium-sized saucepan combine the milk, sugar, cocoa and flour.
Stirring with a wire wisk, cook over med. heat until the milk boils.
Lower heat and cook 1 ~ 2 minutes. Pour the hot chocolate over the
last custard layer. Let cool 10 minutes, then cover the bowl and
refrigerate several hours or overnight.
Makes 10 - 12 memorable servings
P.Kazas
Source from luhu.jp
cake into 1/4 inch slices. Cover the bottom of the bowl with a layer
of pound cake. Generously douse the cake pieces with the rum mixture
and pour on a layer of custard. Repeat layers ending with a layer of
custard on top.
In a medium-sized saucepan combine the milk, sugar, cocoa and flour.
Stirring with a wire wisk, cook over med. heat until the milk boils.
Lower heat and cook 1 ~ 2 minutes. Pour the hot chocolate over the
last custard layer. Let cool 10 minutes, then cover the bowl and
refrigerate several hours or overnight.
Makes 10 - 12 memorable servings
P.Kazas
Source from luhu.jp
Tags
Cakes