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  • Chateau Florence (cake)

    1 vote
    Chateau Florence (cake)
    Prep time:
    Cook time:
    Servings: 12
    by ECK
    3 recipes
    		 >
    A take on a baba au rhum, this was my grandmother's recipe and became a family favorite.

    Ingredients

    • 8 large eggs, separated
    • 9 Tbsp cream of wheat (wheat hearts)
    • 9 Tbsp sugar
    • 1.5 cups milk
    • 1 Tbsp rum or 1 tsp vanilla
    • 1 Tbsp sugar
    • Apricot preserves or jam thinned with a bit or um or water to glaze cake
    • Whipping cream, sweetened with a bit of sugar to serve with cake.

    Directions

    1. Grease and lightly flour a ring cake mold (not a Bundt pan).
    2. Combine yolks and sugar and beat until pale. Sugar should be dissolved and mixture should form a ribbon when whisk is lifted.
    3. Beat egg whites to form stiff peaks.
    4. Fold cream of wheats into egg yolk mixture.
    5. Gently fold egg whites into yolk mixture.
    6. Pour into prepared pan.
    7. Bake at 350 degree (preheated) oven until golden. Approx 30 minutes.
    8. While cake is baking, heat milk with rum (or vanilla) and 1 Tbsp sugar until it is just simmering. Remove from heat.
    9. As soon as cake is removed from oven, pour hot milk on cake while still in cake pan. Leave to cool completely.
    10. When cool, invert onto a platter and glaze with apricot jam or preserves. Serve with whipped cream.

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