Recipes > Desserts > Creams > Rum Cream

Rum Cream


Take sponge biscuits and arrange them on a dish, joining each to the other with jam. (You can make a square or a circle or a sort of hollow tower.) Pour your rum over them till they are well soaked. Then pour over them, or into the middle of the biscuits, a vanilla cream, but let it be nearly cold before you use it. Decorate the top with the whites of four eggs sweetened and beaten, or use fresh cream in the same way.


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Attributed to Mme. Spinette.


The Belgian Cookbook (1915).

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