Friday, February 10, 2006

Rum Pudding Cake

This delicious dessert is quick and easy to make, and will satisfy the lustiest of sweets lovers.


9” Spring form Pan

2 7-ounce packages of anise-flavored sponge biscuits
¼ cup rum
4 cups whole milk
½ cup sour cream
1 package instant vanilla pudding (*)
1 package instant chocolate pudding(*)
1 cup heavy cream


Sprinkle one side of the biscuits with rum. Arrange one package of the biscuits flat side down in the pan, packed as tightly as possible. Crumble the remaining biscuits from the first package to fill spaces between the biscuits in the pan.

Mix 2 cups milk and the sour cream until well-blended. Stir in the vanilla pudding until very smooth. Allow to partially set, then pour and smooth over the biscuit layer.

Arrange the remaining package of the biscuits – flat side down – over the pudding. Crumble remaining biscuits to fill spaces.

Mix chocolate pudding with remaining milk in a medium size bowl following manufacturer’s directions. Allow to partially set, then pour and smooth over biscuits. Cover pan with plastic wrap and refrigerate overnight.

Loosen cake around edges with knife, and carefully remove side of pan, leaving cake on the pan bottom.

Whip heavy cream until stiff. Spoon into pastry bag; pipe whipped cream around the cake bottom and top edge of the cake.

Serve with a demitasse of espresso.

(*) You can always make homemade pudding here, but the boxed instant pudding is quicker.

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