Coffee Rum Gateau by Eleanor Blakey
Desserts
Why this recipe is special:
This used to be made by my Grandmother for family ocassions and has now become "the" family recipe!
Serves: 8
Ingredients:
200gm butter
200gm sugar
3 large eggs
2T coffee essence
1T dark rum
1 trifle sponge
300ml bottle of cream - whipped
Method:
Grease the base of an 20cm springform cake tin.
Cream the butter and sugar together until light and fluffy and the sugar has lost its grittiness.
Beat in the eggs one at a time.
Beat in the coffee essence and rum.
Cut the sponge into pieces and put a layer on the bottom.
Pour in half the coffee mixture.
Put in another layer of sponge.
Pour over the remaining mixture and finish with a layer of sponge.
Cover with a small plate and press down.
Add weights - I use heavy mixing bowls.
Place in fridge preferably overnight.
Befor serving, run a knife around the edge of the tin and turn gateau out onto a plate.
Cover with cream and decorate. A crumbled flake is easy and effective.
