Rum-grillage cake "Easter"

4 servings

130 minutes

Recipe taken from the magazine "1000 tips for the cook.

Energy value per serving

• Calories: 1261.6
• Proteins: 22.5g
• Fats: 42.4g
• Carbohydrates: 189.2g

Ingredients

• Wheat flour: 500 g
• Milk: 200 ml
• Butter: 125 g
• Chicken egg: 4 pc
• Sugar: 200 g
• Grillage: 100 g
• Rum: 4 tbsp
• Baking powder: 1.5 tsp
• Lemon: 1 pc
• Powdered sugar: 100 g

Cooking steps

1. Soft room temperature butter should be thoroughly mixed with sugar, and eggs added gradually while continuing to beat.

   Required ingredients:

   • Butter: 125 g
   • Sugar: 200 g
   • Chicken egg: 4 pieces

2. Sift the flour, mix it with the baking powder, and add it to the whipped mixture.

   Required ingredients:

   • Wheat flour: 500 g
   • Baking powder: 1.5 teaspoon

3. The mixture should be thick; continuously add milk and rum to it. The dough should have the consistency of thick sour cream.

   Required ingredients:

   • Milk: 200 ml
   • Rum: 4 tablespoons

4. Chop the nougat candies into small pieces with a sharp knife. After baking, the pieces of nougat should not completely lose their shape.

   Required ingredients:

   • Grillage: 100 g

5. A batter for a cake is prepared, heavy in structure, which will burn and be difficult to remove without preparing the mold. Therefore, the following steps should be taken. First, grease the mold with melted pork fat, which spreads well over the surface in a thin layer.

   Required ingredients:

   • Wheat flour: 500 g

6. Then sprinkle the pan with flour, the flour layer should be thin, otherwise the flour will burn and ruin the appearance of the cake.

   Required ingredients:

   • Wheat flour: 500 g

7. Add the crushed grilazh to the dough and mix gently. It's important to mix the dough without letting the chocolate dissolve.

   Required ingredients:

   • Grillage: 100 g

8. Carefully pour the batter in portions into the mold. Remember that the cake will rise while baking, so the mold should be filled with batter two-thirds full.

9. Bake the cake at a temperature of 200–220 degrees for about 35–45 minutes, traditionally checking readiness with a wooden skewer.

10. Remove the cake from the oven, let it cool for 15 minutes, then transfer it to a rack and let it cool completely.

11. To make the glaze, squeeze juice from the lemon and gradually add it to the powdered sugar, mixing thoroughly; the glaze should be thick but slightly runny.

    Required ingredients:

    • Lemon: 1 piece
    • Powdered sugar: 100 g

12. Pour glaze over the cake and let it dry a bit. While the glaze is not completely dry, sprinkle it with confectionery decorations — you can use anything you find at home.

13. After the glaze dries, decorate the cake with Easter trinkets. Here is the cake ready.