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Filling for rum cake
1 serving
Method of making the filling: Cook 80g of sugar with a little water until the sugar crystallizes, then add crushed biscuit trimmings, lemon juice, rum, apricot weed and ground almonds to it. All products are good to mix. Method of making glaze: 250 g of refined sugar, 10 tbsp. spoons of water and vinegar boil until thick (it must be stretched like a thread). Remove the mass from the fire and mix well, adding another 1 - 2 tbsp. spoons of water. Glaze the cake with warm glaze, heating it if necessary. Cook the cake 2 days before consumption.
Method of making the filling: Cook 80g of sugar with a little water until the sugar crystallizes, then add crushed biscuit trimmings, lemon juice, rum, apricot weed and ground almonds to it. All products are good to mix. Method of making glaze: 250 g of refined sugar, 10 tbsp. spoons of water and vinegar boil until thick (it must be stretched like a thread). Remove the mass from the fire and mix well, adding another 1 - 2 tbsp. spoons of water. Glaze the cake with warm glaze, heating it if necessary. Cook the cake 2 days before consumption.
almonds - 80 g, lemon - 1 pc., Sugar - 80 g, water - 1 tbsp. spoon, jam - 1 tbsp. spoon, rum to taste, apricot - 1 tbsp. spoon
