Rum Torte Food

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

NUTCRACKER TORTE WITH RUM CREAM

Steps:

• Heat oven to 350. Line bottoms of two 8 or 9 inch round pans with foil.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 c granulated sugar, 1 Tb at a time; continue beating until still and glossy.
• In small bowl, beat egg yolks, oil and 1 Tb rum extract on low speed until blended; add 1/2 c granulated sugar, the flour, baking powder, cinnamon and cloves. Beat on medium speed 1 minute.
• Fold egg yolk mixture into egg whites. Fold in cracker crumbs, chocolate, and nuts. Pour into pans.
• Bake 30-35 minutes or until tops spring back when touched lightly. Immediately turn pans upside down, resting rim of each pan on edges of two other upside down pans. Cool completely; about an hour.
• Loosen edge of each cake layer with knife. Turn each pan upside down and hit sharply on countertop to remove cake; remove foil. Cut each cake horizontally in half for a total of 4 layers.
• In chilled large bowl, beat all rum cream ingredients on high speed until stiff. Fill cake layers and frost top of torte with rum cream. Sprinkle very lightly with additional cinnamon if desired and garnish with white chocolate curls. refrigerate about 6 hours or until firm. Torte will mellow and become more moist upon resting. Store covered in refrigerator.

UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE

Steps:

• FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
• Drain well.
• Grind with steel blade in processor until seeds release milk and turn white.
• Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
• Place poppy seeds and honey in a large bowl.
• Separate eggs.
• Add room-temperature yolks, one by one, to the mix, beating until thick.
• Stir in grated almonds and lemon zest.
• Beat egg whites until satiny but no dry.
• Fold a little into the mixture, then fold in the rest, until no white shows.
• Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
• Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
• Do not open oven door or disturb the cake while baking.
• Cool slowly, not in a draft.
• Run a sharp knife around the sides, then slowly release the spring.
• Run a knife under the bottom and cool on rack.
• TO FILL CAKE: Cover work surface with double sheets of wax paper.
• With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
• Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
• Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
• Cover with top layer and press gently.
• Cover the sides with the rest of the filling.
• Refrigerate overnight wrapped in foil.
• TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
• Apply a third of the icing to sides with a spatula, pulling from the bottom up.
• Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
• With the rest of the icing, smoothly cover the top.
• Refrigerate for at least 2 days.
• Run a sharp knife around bottom to release icing from paper.
• Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
• Yields about 20 slices.
• Keeps well in refrigerator.
• Serve at room temperature.
• RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
• Here, rum is used.
• It is used as a filling for the poppy seed torte.
• This filling can also be used as icing.
• Cream butter until light, add sugar a little at a time, rum, and cream.
• Beat until very fluffy.
• WHITE ICING: Bila Shklytsia.
• This hard icing dries quickly and forms a lovely cover for a torte.
• It cures hard, not fluffy.
• Place 2 cups sugar in a bowl and add cream and vanilla.
• Mix well, gradually adding the rest of the sugar.
• Add a little more cream if too stiff.

CHOCOLATE-RUM TRUFFLE TORTE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

RUM TORTE

Steps:

• 1) Sprinkle the crushed biscuits over the base of the tin. 2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum. 3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted. 4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm. 5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream. 6) Spoon it into the tin and tap the tin to even the mixture out. 7) Cover and refridgerate overnight. 7) Cut around the edge of the torte, then tip it onto a plate. 8) Dust the surface with sifted cocoa powder.

MOM'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Combine cake mix and pudding mix.
• In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
• Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
• To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.