The “drunkard’s cake” definitely lives up to its name thanks to butter biscuits soaked in rum. You can also prepare the heavenly cream slices alcohol-free. The recipe is here.
Do you have a birthday party or family reunion coming up and would you like to bring something home-baked? Forget the usual cheese or crumb cake, we have a much better suggestion: “Drunkard’s Cake”.
The sheet cake with a soft sponge base, a heavenly cream layer and sweet and sour cranberries gets its name because of the rum used in the recipe. Of course, you can also prepare the cake without hard liquor if children eat with you.
Discover even more heavenly cakes with funny names here:
Recipe for “drunk slices” with or without rum
Ingredients for 1 baking tray:
For the sponge cake base
- 5 eggs (size M)
- 5 tbsp hot water
- 250g sugar
- 250 g Flour
- 2 tsp baking powder
For the cream
- 600 g cranberries in a glass
- 800 ml whipped cream
- 2 packs of vanilla sugar
- 4 Pck. Sahnesteif
- 1 pack of butter biscuits
- Optional: rum to dip the cookies in
For the casting
- 2 packs of couverture
- Optional: 2 EL Rum
And this is how the sheet cake works:
1. First we prepare the ground. To do this, beat the eggs and sugar with a hand mixer until foamy. While stirring, gradually add the hot water and beat everything until foamy on the highest level for about 10 minutes. Then stir in the flour and baking powder at low speed.
2. Spread the dough onto a tray lined with baking paper. Bake in a preheated oven at 180 degrees top/bottom heat for 20-25 minutes. Remove and let cool completely.
3. Then spread the cranberries evenly over the surface of the sponge cake.
4. Beat the cream with vanilla sugar and cream until stiff (Shop a hand mixer on Amazon here*) and spread on the cranberries. Now dip one side of each butter biscuit lightly (!) into the rum and spread the wet side over the cream until the entire cake is covered.
5. Roughly chop the couverture and melt it over a water bath. Optionally stir in a little rum and then spread the icing over the shortbread cookies.
6. Refrigerate the cake until serving. The tipsy slices taste best when they've been able to last a day.
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
