Rum punch

Name: Rum punch - Anaida F.
Ingredients: 500 g crushed biscuits; 10 tablespoons sugar; 150; 200 g butter; Dr. Oetker cherry essence; 250; 300 ml water; 2; 3 tablespoons cocoa; Dr. Oetker rum essence; GLAZE: 100 g chocolate; 50 ml liquid cream

Dessert - Rum punch by Anaida F. - Recipia

Punch with rum, potato, or little fir tree – the cake of childhood When I was a child, this cake appeared in various forms and names: punch with rum, potato, or little fir tree. The composition was the same, made from crushed biscuits, cocoa, butter, and flavors, then shaped according to each person's preference. It is prepared without baking, and the shape can be conical or cylindrical. At the end, the pieces are glazed with chocolate and liquid cream. You can also add sour cherries from cherry brandy if you want a more intense flavor. Quick info Total time: not specified in the original recipe Preparation time: not specified; the composition cooks for a few minutes Cooking time: about 2-3 minutes after adding the biscuits and other ingredients Servings: the number depends on the size and shape of the molded pieces Difficulty: easy Recipe type: no-bake cake with biscuits and chocolate Ingredients For the composition: 500 g crushed biscuits 10 tablespoons sugar 150-200 g butter 250-300 ml water 2-3 tablespoons cocoa Rum essence Dr. Oetker, to taste Sour cherry essence Dr. Oetker, to taste For the glaze: 100 g chocolate 50 ml liquid cream Optional: Sour cherries from cherry brandy or other desired additions, as mentioned in the original recipe Preparation method 1. Place the water, sugar, and butter in a pot and set it on the stove. Let the mixture simmer until the butter melts and the liquid begins to boil. 2. Add the crushed biscuits and mix until the composition becomes uniform. 3. Add the rum essence, sour cherry essence, and cocoa. Mix well to ensure the cocoa is evenly distributed without lumps. 4. Keep the composition on the heat for another 2-3 minutes, stirring. There is no need for prolonged cooking; this step is included in the basic recipe for homogenizing the mixture. 5. Remove the pot from the heat and let the mixture cool. It is easier to shape when it is no longer hot. 6. Take a portion of the mixture in your palm and shape it as desired. You can make conical shapes, resembling a potato or little fir tree, or cylindrical shapes. 7. For the glaze, break the chocolate into pieces and place it together with the liquid cream in a bowl. Melt the mixture over steam and stir until it becomes smooth. 8. Glaze the molded pieces with the melted chocolate. The original recipe does not specify a waiting time after glazing, so the cake is simply left until the glaze sets. 9. If using sour cherries from cherry brandy, they can be added to the composition or placed inside the shapes, depending on how you prefer to prepare them. Why I make this recipe often It is a simple, no-bake cake suitable when I want to use crushed biscuits and prepare something sweet without many steps. The composition is made in a single pot, and the shapes can be easily adapted. Sometimes I shape them cylindrically, other times conically, depending on how I want them to look. I also like the fact that the flavor can be adjusted with the rum and sour cherry essences. With sour cherries from cherry brandy, the taste becomes more pronounced, but the cake can also be made without them. The chocolate glaze complements the composition and gives it a more polished appearance. Tips The biscuits should be crushed before starting the preparation so that the mixture binds as evenly as possible. If there are large pieces left, it will be harder to shape the forms. The amount of butter and water is indicated in the recipe as a range. Use 150-200 g of butter and 250-300 ml of water, depending on the desired texture of the composition and the type of biscuits used. It is important to maintain the proportions in the recipe and check the mixture while homogenizing it. The flavors are added to taste. The rum essence is one of the main flavors of this cake, and the sour cherry essence gives the specific note to the punch version. If you add sour cherries from cherry brandy, keep in mind that they already bring their own flavor and taste. Let the composition cool before shaping it. It doesn't have to be completely cold, but it is uncomfortable to work with while it is hot. Substitutions The original recipe indicates crushed biscuits without specifying a particular type. You can use any biscuits you have on hand, keeping the amount at 500 g. For the glaze, use chocolate and liquid cream in the indicated quantities: 100 g chocolate and 50 ml liquid cream. No specific type of chocolate is mentioned, so you can use whatever is available for glazing. If you do not want sour cherries from cherry brandy, they can be omitted. In the basic recipe, they are optional. Variations The simplest variation is changing the shape. The same composition can be shaped conically, cylindrically, or in shapes resembling a potato or little fir tree. Sour cherries from cherry brandy can be added, as mentioned in the recipe. They can be used whole or placed inside the molded pieces. For a different taste, you can change the ratio between the rum essence and the sour cherry essence without altering the other ingredients. The cocoa remains at the quantity indicated in the recipe, which is 2-3 tablespoons. Serving ideas The pieces are served after being glazed. The conical or cylindrical shape makes them suitable for being placed individually on a platter. They can be prepared in different sizes, but the final number of pieces depends on how large the molded portions are. Frequently asked questions 1. Can I make the cake without sour cherries from cherry brandy? Yes. The sour cherries are optional in the original recipe. The composition is prepared with biscuits, sugar, butter, water, cocoa, and the two essences. 2. What shapes can I give to the cake? You can shape the composition conically or cylindrically. The names potato and little fir tree come from the shapes in which this cake was prepared. 3. When can I shape the composition? After the mixture has cooled. It is not recommended to handle it immediately after it has been removed from the heat, as it is hot. 4. How is the glaze made? The broken chocolate is placed together with the liquid cream and melted over steam, stirring until it becomes smooth. This mixture is used to glaze the molded pieces. 5. How long is the composition kept on the heat? After adding the biscuits, cocoa, and essences, the composition is kept for another 2-3 minutes, according to the recipe. Before this step, the water, sugar, and butter are heated until the butter melts and the mixture comes to a boil. Nutritional values The values are estimated and may vary depending on the type of biscuits, the exact amount of butter used, chocolate, and the size of the pieces. For 100 g of cake, including part of the glaze, you can consider approximately: Calories: 370-420 kcal Protein: 5-7 g Carbohydrates: 50-60 g Fats: 16-21 g Sugars: approximately 25-35 g These values are indicative and do not represent an exact nutritional calculation. The variable quantities in the recipe, especially the water, butter, and biscuits used, can change the final result. The sour cherries from cherry brandy may add a small amount of sugars and alcohol, depending on how much is used and how much liquid remains on them. Storage and reheating The cake is not reheated. After glazing, it is stored as is, and the method and duration of storage are not specified in the original recipe. If you use sour cherries from cherry brandy and liquid cream for the glaze, it is wiser to keep it refrigerated and take it out before serving so it can be easily cut and consumed.

Rum punch

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