- 110 g selbstaufziehendes Mehl
- 110 g gesalzene Butter
- 110 g Puderzucker
- 2 große Eier
- 15 g Kakaopulver - Ruß
- 4 g (1 TL) Backpulver
- Preheat oven to 180ºC. Prepare a loaf mould with greaseproof paper. Grease with a little bit of oil or butter.
- Add the butter and sugar to a mixing bowl and cream until light and fluffy.
- Weigh and sift flour and baking powder in separate bowl.
- In another bowl weigh and lightly whisk your eggs.
- Incorporate alternate quantities of dry ingredients and eggs into the creamed mixture until fully incorporated.
- Add the cake batter to the moulds (smooth out the batter evenly to prevent burning or uneven baking).
- Bake for 25 minutes (turning the moulds occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready).
- Once ready, remove the cakes from the oven and cool for 20 minutes before turning out onto a cooling rack.
- 300 ml Schlagsahne
- 50 g Puderzucker
- 50 g Kakaopulver - [Terra Rossa]
- 50 g Kakaopulver - Terra Rossa
- 25 ml Rum
- Mischen Sie alle trockenen Zutaten gut.
- Trockene und nasse Zutaten in einer vorgekühlten Rührschüssel vermischen.
- Schneebesen, um weiche Spitzen zu bilden.
- Bis zum Gebrauch im Kühlschrank aufbewahren.
- 50 ml Rum
Dekorationsvorschläge:
Kakaopulver, Schokoladendekor, Fruchtstücke, Geröstete Nüsse,
- Sobald der Laibkuchen abgekühlt ist, schneiden Sie den Laib (mit einem Brotmesser) in 3-4 Schichten.
- Die erste Schicht auf einen Servierteller legen und den Rum darüber träufeln, damit er gut in den Kuchen einweichen kann.
- ¼ des Zuckergusses auf den Kuchen geben und gleichmäßig über die Schicht verteilen.
- Befolgen Sie die Schritte 2-3 für jede Schicht.
- Verwenden Sie den Rest der Creme, um die Oberseite und die Seiten des Kuchens zu beschichten.
- Kuchen kann mit Kakaopulver, Schokoladendekor, Nüssen und Fruchtstücken dekoriert werden.
- Für eine bessere Textur und einen besseren Geschmack bei Raumtemperatur servieren.
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