Recipe: Rum Slices You must try at weekend

Ingredients:

Sponge Cake

1. 3 free-range egg yolks
2. 3 free-range egg whites
3. 75g powdered sugar
4. 75g flour
5. A pinch of salt

Filling

1. 100g apricot jam
2. 25g cocoa powder
3. 25ml rum
4. The zest of half an organic orange
5. The juice of half an organic orange

Glaze

1. 30g apricot jam
2. Melted milk chocolate glaze

Decorations

• Snowflake shaped sprinkles

Baking utensils

• A loaf tin about 21cm long
• Two sheets of baking paper
• A stand mixer or a hand mixer
• A grater

Timings and quantity:

1. 1 hour work time
2. About 8–10 minutes baking time
3. Rest time overnight in the refrigerator
4. Makes 6 portions

Instructions:

1. Preheat your oven to 190 degrees Celsius, top and bottom heat.
2. Whisk your egg yolks and the powdered sugar.
3. Add the flour until fully incorporated. Set aside.
4. In another bowl, whisk your egg whites and the pinch of salt until stiff.
5. Slowly fold your stiff egg whites into your egg yolk mixture until you have a homogenous batter.
6. Your baking tray should be covered with one layer of baking paper. On top of the bottom half of the baking paper, evenly spread your batter.
7. Put the baking tray in the middle of the oven. Choose a location that is just below midlevel if you don't have one that is exactly in the middle.
8. Bake for 8–10 minutes, depending on your oven.
9. Take your sponge cake out of the oven and let it cool off completely.
10. Cut out two rectangles the size of your loaf tin from the cooled sponge cake. Set aside.
11. Crumble the rest of your sponge cake into a bowl.
12. Add your jam, cocoa powder, rum, orange juice and orange zest. Knead everything together.
13. Use the second piece of baking paper to line your pan.
14. Put one of your sponge cake rectangles on top of it.
15. Spread your rum filling evenly on top.
16. Now put your second sponge cake rectangle on top of the rum filling. Press down gently.
17. Put in the refrigerator overnight.
18. Take your cake out of the tin carefully the following morning.
19. Spread your apricot jam on top.
20. Cover the top and sides with melted milk chocolate glaze.
21. Decorate with snowflake shaped sprinkles.

Enjoy your delicious Rum Slices!