Drunken Bride

If youre looking for a dessert that will delight both the young and the old, Drunken Bride is the perfect choice. Its suitable for various celebrations and parties, the preparation is quick and easy, and the amount of rum can be adjusted according to your preferences and needs. If the dessert will be eaten by small children, you can also use rum flavoring, and the finished dessert can be decorated with chocolate sprinkles, nuts, cocoa, and/or grated chocolate.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 8 spoon Flour, Wheat, bread flour

  • 8 spoon Sugar, white

  • 8 spoon Milk, whole milk

  • 8 spoon Oil, vegetable oil, canola

  • 3 pieces Egg, fresh

  • 1 bag Sugar, white

  • 1 bag Baking powder

Dressing

  • 2 dl Milk, whole milk

  • 2 spoons Sugar, white

  • pieces Alcohol, Rum

  • 0.5 l Sweet cream

Pudding

  • 2 bags Pudding, vanilla

  • 2 spoons Sugar, white

  • 0.9 l Milk, whole milk

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease the baking dish or line it with baking paper. The ingredients are for a baking dish size of 25 x 18 centimeters.

  2. Combine the ingredients for the sponge cake (flour, sugar, milk, oil, cocoa, eggs, vanilla sugar, and baking powder) in a bowl and mix well. The batter should be smooth, without lumps. Pour it into the prepared baking dish and bake in the preheated oven for 30 minutes.

  3. Just before the sponge cake is done, prepare the syrup. Pour milk into a cup and add sugar and rum. Adjust the amount of rum according to your taste or the desired strength of flavor. Bring the milk to a boil and then remove it from the heat.

  4. Remove the baked sponge cake from the oven and let it cool for a few minutes, then pour the prepared syrup over it. Let the sponge cake cool completely.

  5. Prepare the pudding. In a small bowl, mix the two pudding powders with two tablespoons of sugar. Add a few tablespoons of cold milk to create a smooth mixture without lumps. Pour the remaining milk into a pot and heat it. Once the milk boils, remove it from the heat and mix in the pudding mixture. Return it to the heat and cook for another minute or two, stirring constantly to avoid lumps. Once the pudding thickens, remove it from the heat.

  6. Pour the pudding over the soaked sponge cake and let it cool.

  7. Whip the sweet cream and spread it in one layer over the cooled pudding. Decorate the prepared dessert with sprinkles, crushed hazelnuts, etc. Chill well before serving.

Nutrition Information (Per 100g)

  • Calories: 221.42 kcal
  • Fat: 14.38 g
    • Saturated Fat: 6.22 g
  • Carbohydrates: 18.53 g
    • Sugars: 15.72 g
  • Protein: 3.32 g
  • Fiber: 0.05 g