Bizcocho de San Silvestre (Saint Sylvester cake)  Ingredients:       180 g flour    100 g unsweetened cocoa       180 g sugar    150 g butter       125 g peeled almond    6 eggs       1/2 cup rum    1 tablespoon baking powder       3 tablespoons apricot jam

Preparation:

1. Grind 50 grams of almonds to a powder. 2. Beat eggs and sugar until the volume increase and frothy. 3. Add the sifted flour with 50 grams of bitter cocoa and baking. 4. Add almonds. Add the melted butter, in trickle form. 5. Pour batter into greased and floured, and bake in preheated oven at 180° C for 35-40 minutes or cooked through. 6. Remove pan from oven, sprinkle the cake, still warm, with rum and let cool completely. 7. Chop slightly the remaining almonds. 8. Cut 6 strips of baking paper from 2 inches wide and 25 long. 9. Unmold the cake on work surface and placed on strips of paper into diamond. 10. Sprinkle the surface with remaining cocoa, passed through a sieve and carefully remove the paper strips. 11. Using a brush, spread the apricot jam and open spaces around the edge of the cake and cover with the chopped almonds.

Categories:  Desserts, Cakes, Spanish

Estimated Serving:  10

Estimated preparation time:  60 min.

Language:  English

Shared by:  fabio    2010/10/04