What do rum cakes consist of in this recipe?

They have a base of puff-pastry-like butter dough (125 g butter, 125 g wheat flour and ½ dl cold water), a filling of custard (1–1½ teaspoons per mold), a layer of a sweet dough with 125 g flour, 30 g sugar, 1 egg, 1 g baker's ammonia and 1 tablespoon rum, and finally a glaze of 125 g powdered sugar and 2 tablespoons rum.

How is the butter dough for the molds made?

⅓ of the butter is crumbled with the flour, and the water is added little by little. The rest of the butter is beaten in with the rolling pin. The dough is rolled quite thin, and small molds are lined with it.

What baking temperature is recommended?

The cakes are baked at not too high a heat, and brushed with the rum glaze after baking.

Rum Cakes

Rum cakes from Erken's Stor kokebok 1914: small molded cakes with a puff-pastry-like base (125 g butter, 125 g flour, ½ dl water), a filling of vanilla custard and a lid of rum dough (125 g flour, 30 g sugar, egg, baker's ammonia, rum), baked at moderate heat and brushed with a rum glaze of powdered sugar and rum.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 526 (falt i det fri)

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About the dish

Rum cakes belong to the small molded cakes that Erken places among "Cakes for dessert". They are baked in small molds (tartlet molds) with a puff-pastry-like base, a layer of custard and a lid of a sweet rum dough. For the custard, the original refers to "the above custard", that is, a vanilla custard of the same type as for tartlets.

How to make it

1
The base dough
Crumble a third of the butter together with the flour. Add the cold water little by little to a gathered dough. Beat the rest of the butter into the dough with the rolling pin.
2
Line the molds
Roll the dough very thin and line small molds with it.
3
Fill with custard
Place 1–1½ teaspoons of custard in each mold.
4
The lid dough
Knead the flour, sugar, egg and baker's ammonia together, mix in the butter and rum and work to an even dough.
5
Add the lid
Roll out the lid dough and lay a layer over the custard in each mold.
6
Baking
Bake the cakes at not too high a heat, about 170 °C (340 °F), for 15–20 minutes until they are light brown. Cool.
7
Glaze
Stir the powdered sugar and rum into a glaze and brush it over the cooled cakes.

Changes from the original

Measurements are converted to modern units (½ deciliter water, grams, tablespoons). Baker's ammonia can be replaced by an equal amount of baking powder. The custard is specified as vanilla custard (as in the recipe for tartlets) since the original refers to "the above custard". Baking temperature and time are estimated for a modern oven.

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Frequently asked questions

What do rum cakes consist of in this recipe?: They have a base of puff-pastry-like butter dough (125 g butter, 125 g wheat flour and ½ dl cold water), a filling of custard (1–1½ teaspoons per mold), a layer of a sweet dough with 125 g flour, 30 g sugar, 1 egg, 1 g baker's ammonia and 1 tablespoon rum, and finally a glaze of 125 g powdered sugar and 2 tablespoons rum.
How is the butter dough for the molds made?: ⅓ of the butter is crumbled with the flour, and the water is added little by little. The rest of the butter is beaten in with the rolling pin. The dough is rolled quite thin, and small molds are lined with it.
What baking temperature is recommended?: The cakes are baked at not too high a heat, and brushed with the rum glaze after baking.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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