Rum cakes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IV. Bagverk, s. 29 (falt i det fri)

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1
Make the base
Crumble one third of the butter into the flour and stir in the water a little at a time. Beat the rest of the butter into the dough with a rolling pin. Roll the dough out very thin and line small tins with it.
2
Fill with cream
Fill each tin with 1–1½ tsp cream for cake filling (see the recipe).
3
Make the top layer
Knead the flour, sugar, egg and baker's ammonia together. Mix in the butter and rum and work to a smooth dough. Lay a layer of the dough on top of the cream.
4
Bake and glaze
Bake the cakes at moderate heat. Brush over a glaze of icing sugar and rum.