Crumb-Quark Cake with Mandarins and Rum Raisens

Ingredients

75 grams of raisins
3-4 tablespoons rum
4 eggs Size L
250 gram flour
½ Sachet baking powder
250 grams of sugar,
I have used dark brown caster,
With white you see the colors better
3 sachets of vanilla sugar
Salt
125 grams + a little (soft) butter
1 tin (314 ml) mandarins
500 grams of skimmed quark
250 gram mascarpone
2 ½ tablespoon cornstarch
1 unsprayed orange
Icing sugar

Instructions

Rinse the raisins, drain them and mix them with the rum.
Let the raisins cover at least 2 hours of pulling.
Grease a spring shape of 26 cm.

Preheat the oven to 175 degrees electric or 150 degrees hot air.
Split 1 egg. Knead flour, baking powder, 100 grams sugar
1 sachet of vanilla sugar, a pinch of salt.

The butter (in pieces) 1 egg yolk and 2 tablespoons of water with
The dough hooks of the mixertot crumbs.
Press the ¾ of the dough crumb as bottom in the form.

Put the cake bottom and the remaining crumb dough cold away.
Drain the tangerine parts and the Rumrozijnen.
Grate the zest of orange.

Whisk 3 eggs, 1 egg white, 150 grams sugar and 2 sachets of vanilla sugar to a creme.
Add the quark, the mascarpone, the cornstarch and the orange peel.
Stir in the raisins and the tangerine parts through it.

Iron the mascarpone mass over the crumb bottom.
Divide the remainder of the crumb dough by hand over the mascarpone mass.

Baking time 1 hour and 15 minutes
Cover it after 1 hour.
Let the cake cool down for 20 minutes in a switched-off oven with door open. Let the cake cool completely in the shape.

Sprinkle with icing sugar.

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No Bake Mojito Cheesecake

Ingredients

200 grams ginger lemon biscuits or
Wheat biscuit with half a teaspoon of ginger powder
80 Gram Cream butter
400 grams Monchou Airy
1 tin condensed milk
150 gram Double creme or (1 part mascarpone and 2 parts whipped cream possibly with sugar)
Grate of 3 limes
1 teaspoon vanilla extract
1 handful of chopped mint leaves
4 tablespoons rum or ronsin alcohol-free Rum

Instructions

The bottom of the baking pan of 24 cm be dressed with baking paper And the edges slightly grease.

Biscuits grinding.

Melting butter, extracting from the fire, adding the biscuits and stirring.

Put the biscuits in the baking pan, divide and press.

Put half an hour in the refrigerator.

Grate the limes.

Chop the mint leaves.

Mix in a separate bowl the double creme or the replacement is stiff And put in the fridge.

Mix the condensed with the Monchou in another bowl.
Then add the grater, vanilla extract, and rum or ronsin alcohol free, and the chopped mint.

Add this mixture to the biscuits. and allow at least 6 hours to stiffen in the refrigerator.

Garnish with what you want (raspberries or pomegranate seeds etc)

Note: Recipe can be made with rum or alcohol-free rum, see the pictures below.

Ronsin Alcohol-free Rum 

Dreadlock Caribbean Rum

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Chocolate rum mousse dessert
Serves 4

Ingredients

250 g good-quality dark chocolate, chopped
3 eggs
60 g (¼ cup) caster sugar
2 teaspoons dark rum
250 ml (1 cup) whipping cream whipped cream, extra, to serve
dark chocolate, extra, grated, to garnish

instructions

Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.

Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.

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Delicious Rum Cake with biscuit bottom

Ingredients

1 Pack biscuit mix Dr Oetker or a homemade biscuit
1 stick of butter or margarine
2 eggs
3 teaspoons powder espresso coffee that is 1 stick
1 small shot glass rum,
200 grams (caster) sugar
1 sachet vanilla sugar
75 grams nougatine grains and a springform Pan 24 cm

Instructions * butter, sugar and vanilla sugar mixes * eggs, coffee and rum and on highest setting 10 minutes mixing to a smooth cream * biscuit cut in half and half of the cream on it
second half of the cream on the 2nd layer of sponge cake



on top for garnish 75g nougatine grain straw

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Golden Rum Cake

"My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."

ngredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil

1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

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