Crumbled pastry cake with rum

I first encountered this cake on a family holiday, brought by someone who always brought homemade desserts. The texture of the layers and the rum cream combined with apricot jam stayed in my mind. Since then, I've returned to this recipe, especially when I want a treat that lasts well for a few days and is suitable for guests. It's not complicated, but patience is needed for the layers and a little care for the cream.

Quick Info

Total time: approximately 2 hours and 30 minutes
Preparation time: 1 hour (with cooling)
Baking time: 30-45 minutes (3 layers, 10-15 minutes each)
Servings: 12-16, depending on the size of the tray and how you cut it
Difficulty: medium
Recipe type: cream dessert, suitable for occasions or festive platters

Ingredients

Layers:
- 450-500 g flour
- 150 g lard or 200 g margarine
- 3 egg yolks
- 150 g sugar
- 1 packet baking powder

Cream:
- 1 baked layer, crumbled
- 2 tablespoons cocoa
- 3 tablespoons sugar
- 2 tablespoons milk
- 100 g rum (for specific flavor)
- 2 tablespoons apricot jam
- 200 g butter
- 200 g powdered sugar

Glaze:
- 3 egg whites
- 250 g sugar
- grated chocolate (for sprinkling on top)

Preparation Method

1. For the layers, place the flour in a large bowl. Add the lard (or margarine), egg yolks, sugar, and baking powder. Knead everything until you get a dough that no longer sticks to your hands. If using margarine, it should be at room temperature but not soft.

2. Wrap the dough in plastic wrap and refrigerate for one hour. It is important to let it chill; otherwise, it will be harder to roll out.

3. Once chilled, divide the dough into three equal parts. Prepare the tray - I use the back of the tray, greased with a little oil. Take each piece of dough, roll it out thinly, and carefully place it on the back of the tray.

4. Bake each layer separately in a preheated oven for 10-15 minutes until they turn a golden, slightly browned color. Do not leave them too long, or they will harden. Remove and let them cool completely.

5. For the cream, crumble one of the three baked layers as finely as possible - you can use your hands or a rolling pin. Put the crumbled layer in a bowl, add the sugar, cocoa, rum, milk, and apricot jam. Mix everything until it binds together.

6. In another bowl, beat the butter with the powdered sugar until you get a fluffy cream. Gradually add the rum cream to the butter, one tablespoon at a time, mixing after each addition. You will get a quite dense and flavorful cream.

7. On a platter, place the first baked layer, spread half of the cream obtained over it. Place the second layer, the remaining cream, and cover with the last layer.

8. For the glaze, put the egg whites in a heat-resistant bowl and beat them with the sugar over a water bath. You need to beat continuously until the sugar dissolves and the glaze becomes shiny and firm.

9. Spread the glaze evenly over the surface of the cake. Grate chocolate on top to taste.

10. Let the cake cool for a few hours (or overnight) before cutting it, so the layers settle well.

Why I make the recipe often

It keeps well for a few days, and the texture of the layers improves after sitting. It helps that I can prepare it a day in advance without worries. The cream is thick and different from other cocoa cream cakes. The layers are not hard to work with if you have patience with the cold dough. Plus, it's the kind of dessert that can be easily portioned.

Tips and Variations

Tips

- For the layers, do not add extra flour unless the dough really does not come together. It's better to let it rest in the fridge.
- Use a spatula to move the layers onto the back of the tray; they are fragile when raw.
- For the glaze, do not let steam get into the bowl; otherwise, it will not beat well.

Substitutions

- You can also use margarine instead of lard, but the texture of the layers will be slightly different.
- The rum is for flavor, but if you do not want to use alcohol, you can add rum essence and a little extra milk.
- The apricot jam can be replaced with peach jam or apricot with apricots, but it should be a bit tart.

Variations

- If you want more glaze, you can double the amount of egg whites and sugar.
- Sometimes I sprinkle chopped nuts on top of the grated chocolate.
- A thin layer of jam can be added over the bottom layer for a fruitier note.

Serving Ideas

- It cuts more easily if you use a knife dipped in hot water.
- It works well on platters for festive meals but also simply with coffee.

Frequently Asked Questions

1. Can I use only butter for the layers?
The original recipe calls for lard or margarine. Butter can make the dough more crumbly, but the layers will be more delicate and have a different taste. If you try, choose butter with over 80% fat.

2. Can the cream be left without rum?
You can use rum essence and milk instead of real rum if you do not want alcohol. The flavor will be similar but not identical.

3. Do the layers have to be baked on the back of the tray?
This helps with handling the thin layers. If you have a tray with removable sides, you can try there too, but be careful when removing them.

4. Can the cake be frozen?
I do not recommend freezing - the layers and glaze change texture when thawed.

5. Can the cake be made a day in advance?
Yes, it actually tastes better the next day after the layers sit together and soften slightly.

Nutritional Values

Approximately, for a 50 g serving: 220-260 kcal, 4 g protein, 30 g carbohydrates, 10 g fat (mostly from butter and lard/margarine). Values are approximate, depending on how thick you cut the cake and the ingredients used (lard or margarine, sweeter or tarter jam).

Storage and Reheating

It keeps very well in the fridge, in a covered box, for up to 4-5 days. It does not need reheating, served cold or at room temperature. If the cake sits longer, the glaze may become slightly crunchy, but the cream remains soft. I do not recommend storing in the freezer.

 Ingredients: Sheets: 450-500 g flour, 150 g lard, 200 g margarine, 3 egg yolks, 150 g sugar, 1 teaspoon baking powder. Cream: 100 g rum, 1 crushed sheet, 2 tablespoons cocoa, 3 tablespoons sugar, 2 tablespoons milk, 200 g butter, 200 g powdered sugar, 2 tablespoons apricot jam. Glaze: 3 egg whites, 250 g sugar, grated chocolate.

 Tags:  cake with cocoa cream