So today I made these mega delicious student bread! And a HUGE portion of them!! And they taste simply SO TERRIFICALLY GOOD!!
Recipe for student bread
HAAAAPS!!! ??
So today I made these super delicious student pastries!
And a HUGE batch of them!! ??
And they taste absolutely AMAZING!! ????
If you prefer rum balls, you can simply make the rum ball mixture on its own! It’s absolutely fantastic, and I’m sure you’ll love this recipe too ??
The recipe yields 16 large or 24 regular pieces.
Servings: pcs.
Student Bread
So today I made these mega delicious student bread! And a HUGE portion of them!! And they taste simply SO TERRIFICALLY GOOD!!
Equipment
- Kitchen Scale
- Bowl
- Oven
- Pot
- Hob
Ingredients
Shortcrust Pastry
- 85 gram Powdered Sugar
- 200 gram Butter
- 300 gram Wheat Flour
- 4.8 gram Baking Soda
- 1 pinch Salt
- 50 gram Water cold
Raspberry Layer
- 400 gram Raspberry Jam
- 30 gram Lemon Juice
Rum Ball Dough
- 1500 gram cake leftovers - I like to use marzipan cake, raspberry roulade, and sponge cake
- 120 gram Apricot Jam
- 30 gram Cocoa
- 120 gram Macaroons
- 30 gram Rum Essence
- 30 gram Essence Of Almond
Glaze
- 400 gram Powdered Sugar
- Water
- sprinkle
Instructions
Shortcrust Pastry:
- Mix flour, powdered sugar, salt, vanilla sugar, and baking powder.
- Crumble the butter into the flour mixture and quickly gather the dough with the cold water.
- Wrap the dough in plastic and let it rest in the refrigerator for about 40 minutes.
- Take the dough out of the refrigerator and roll it out to about 35 x 32 cm.
- Bake the crust for about 11-13 minutes at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven until the edges are golden.
- The crust should not be hard like a biscuit.
- Take the crust out, let it cool slightly, and spread a thin layer of cooked down raspberry jam on the crust.
- Boil the raspberry jam with lemon juice in a pot for 5-10 minutes.
- The jam should be boiled down to about half, so it becomes more firm.
- Let it cool before spreading it on the cooled crust.
- Crumble the cake leftovers together in a large bowl and add apricot jam, cocoa, crushed macarons, rum and almond essence.
- Mix everything well together!
- It can advantageously be run in a mixer with a K-beater.
Assembling the Cake
- Spread the rum ball mixture over the shortcrust pastry with raspberry jam and mix a thick icing from powdered sugar and water.
- Spread a thin layer of icing on the cake, sprinkle with sprinkles, and let the cake set in the refrigerator before cutting it into suitable pieces.
- Enjoy it!!
Notes
PS: The recipe can advantageously be halved - otherwise the rum ball mixture is the perfect rum ball on its own or as a log ????