Rum bark
Traditional Christmas cake in our family…
Preparation steps
- Beat eggs and sugar, and add honey, oil, milk and baking soda. Stir and put everything on the fire to fry to get a light brown color. Cool a bit and add flour to make a smooth dough so that it doesn't stick. Divide the dough into 4 balls that must be warm to be able to roll out thinly. Bake on the back of the stove from the stove we previously floured. Bake briefly at 180 C.
- Boil the milk with the semolina to get the pudding. In the lukewarm add margarine, sugar and a little rum and mix with a mixer a little longer.
- Arrange 1 crust-filling, 2 crust-filling, 3 crust-filling, 4 crusts - load with something heavy to blind and soften and leave until the next day. The next day put the glaze.
- Melt the chocolate with the milk and sugar and when it melts add a little margarine. Pour the hot icing over the cake.
- Note: Don’t worry if your crusts are hard and unsightly, they will be perfect the next day.
