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Ingredientes
- 6 x Sponge Cakes (see below), edges trimmed
- 1 pt vanilla ice cream
- 3/4 c. apricot jam
- 1/2 tsp cardamon
- 2 ounce rum
- 2 ounce butter Peanut or possibly canola oil to fry Coating Batter (see below)
- 1/2 c. butter
- 1/2 c. sugar
- 2 x Large eggs
- 4 ounce self-rising flour
- 2 c. flour
- 1/2 tsp salt
- 2 tsp active dry yeast
- 10 Tbsp. hot water - (abt 6 ounce)
- 10 Tbsp. flat beer - (abt 6 ounce)
- 2 Tbsp. extra virgin olive oil
- 1 x egg white beaten
Direcciones
- Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer.
- Heat jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mix. Keep hot to serve.
- Heat oil in deep fryer to 375 degrees. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or possibly till golden. Drain on paper towels. Serve on a heated platter, covered with apricot sauce.
- For Sponge Cakes: Preheat oven to 325 degrees. Cream together butter and sugar till light and fluffy and doubled in bulk. Add in Large eggs, one at a time. Using a Tbsp., mix in flour and immediate place mix into 2- to 3-inch greased and floured muffin tins. Bake for 20 to 25 min. Cold.
- For Coating Batter: Hot mixing bowl. Add in flour and salt and make a well in center. Add in yeast and water to well. Dissolve the yeast and gradually incorporate the flour. Fold in beer and oil. Cover with a clean cloth and place in a hot spot for 2 to 4 hrs. Add in egg white immediately before use.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 887 | |
| Calories from Fat 287 | 32% |
| Total Fat 32.72g | 41% |
| Saturated Fat 15.15g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 755mg | 31% |
| Potassium 342mg | 10% |
| Total Carbs 127.54g | 34% |
| Dietary Fiber 3.4g | 11% |
| Sugars 60.23g | 40% |
| Protein 14.86g | 24% |
