Lemon cake with rum and chocolate
8 servings
120 minutes
Lemon cake with rum and chocolate is an exquisite dessert that combines the freshness of citrus, the richness of chocolate, and the gentle warmth of rum. Thai cuisine is known for its unexpected flavor combinations, and this cake is a vivid confirmation. The airy lemon sponge soaked in a fragrant alcoholic mixture gains a special depth of flavor, while layers of apricot jam add fruity sweetness. The finishing touch is the glossy chocolate glaze covering the cake and giving it elegance. This dessert is perfect for festive occasions and cozy evenings when you want to treat yourself to something special.
1
Preheat the oven to 180 degrees.
2
Melt the butter. Whisk 9 eggs with lemon juice and sugar in a water bath. Cool and, continuing to whisk, add the melted butter. Incorporate flour with baking powder into the egg-butter mixture. Knead the dough.
- Butter: 125 g
- Chicken egg: 9 pieces
- Lemon: 2 pieces
- Sugar: 290 g
- Wheat flour: 180 g
- Baking powder (raising agent): pinch
3
Place the dough in a springform pan lined with baking paper and greased with oil. Bake for about 1 hour. Let the finished cake cool.
4
Heat orange and lemon juice with water and sugar. Add white wine, liqueur, rum, and cool down.
- Oranges: 1 piece
- Lemon: 2 pieces
- Water: 4 tablespoons
- Sugar: 290 g
- Dry white wine: 60 ml
- Liqueur: 20 ml
- Rum: 60 ml
5
Cut the cake into three parts and soak each part with an alcoholic mixture.
- Rum: 60 ml
6
Assemble the cake by layering with apricot jam.
- Apricot jam: 200 g
7
Melt the chocolate in a water bath and cover the surface and sides of the cake.
- Dark chocolate: 100 g
