CAKE
INGREDIENTS:
1-1/2
cups sifted all-purpose flour
10
egg yolks
10
egg whites
6 oz.
granulated sugar
3 to
4 tablespoons hot water
peel
and juice of one large lemon
5 to
6 tablespoons apricot jam for spreading
FOR
PUNCH FILLING:
2/3
cup strong dark tea
1/3
cup rum
1/2
cup granulated sugar
1/4
cup softened chocolate
2 tablespoons
apricot jam
1 teaspoon
almond extract
1 teaspoon
vanilla sugar
juice
of one large orange
FOR
PINK ICING:
1-1/2
cups sifted icing sugar
2-3
tablespoons rum
1 to
2 tablespoons hot water
2 to
3 drops pink food color
NOTE:
It is impossible to give
exact quantities for this type of icing because every sugar is different.
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For Cake Preparation:
-
Whisk egg yolks with 4 oz. (120
g) sugar, than gradually add spoon by spoon hot water and mix until mixture
is thick and lemon-colored. Add peel and juice of one large lemon and mix
well.
-
Beat egg whites with 2 oz. (60g)
sugar until stiff peaks form.
-
Preheat oven to 350 F (180 C).
-
Slowly add sifted flour and
beaten egg whites into egg yolk mixture.
-
Put mixture in two greased and
floured 9-inch round cake molds.
-
Bake 30 to 35 minutes or until
toothpick comes out clean when inserted.
-
Cool 2 to 3 minutes, than remove
from molds and cool to room temperature.
-
Cut each cake into 3 equal layers.
-
Spread layers of one cake with
warm apricot jam, and set aside.
To Prepare Punch
Filling:
-
Cut layers of second cake into
small cubes and put into large bowl.
-
Put tea, rum and sugar in a
sauce pan and bring to boil. Pour over the cake cubes.
-
Add jam, almond extract, softened
chocolate, vanilla sugar and orange juice and mix well.
-
Spread filling between layers
and press down lightly each layer.
-
Press cake with some big heavy
pan or wood and leave for two hours.
-
Prepare pink icing and spread
over the cake.
To Prepare Pink Icing:
-
Add a very little water into
sifted icing sugar, add food color and rum, than add more liquid or sugar
to obtain a smooth thick paste.
-
Spread icing over the cake and
leave to dry.
Serve cake next day.
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