Rum Crescents (Half-Moons)

Sweet crescents or half-moons, made from a light sponge cake, drizzled with a refreshing rum glaze, have been one of the most popular homemade pastries for years. The preparation is not so complicated that even those less skilled in cooking and baking desserts couldnt make them. If the pastry is also to be eaten by small children, the rum in the glaze can simply be replaced with water.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Dressing

  • pieces Juice, lemon

  • 240 g Powdered sugar

  • 3 spoons Alcohol, Rum

  • 60 g Nuts, almonds

  • 120 g Powdered sugar

  • 3 pieces Egg, fresh

  • 120 g Butter, unsalted

  • 120 g Wheat flour, white, multi-purpose

  • 50 g chocolate, dark

  • 0.5 bags Baking powder

  • 1 pinch Salt, table

Steps

  1. Pour boiling water over the almonds and let them sit for a while so the skins loosen. Then peel them and dry them well with paper towels. Grind the peeled almonds together with two tablespoons of sugar finely.

  2. Preheat the oven to 180 degrees Celsius. Beat the softened butter, remaining sugar, cocoa powder, and egg yolks with an electric mixer until a light, pale yellow mixture forms.

  3. Sift the flour and baking powder into a bowl. Add the ground almonds and mix the ingredients well. Gradually mix the dry ingredients into the egg yolk mixture on low speed. Beat the egg whites with a pinch of salt into stiff peaks, then gently and slowly fold them into the batter in two or three additions.

  4. Grease a deep baking dish well. Pour the prepared batter into it and spread it evenly over the entire surface with a spatula or the back of a spoon, smoothing the top nicely. Bake the batter in the preheated oven for 20 to 25 minutes or until a toothpick comes out clean. Remove the baked cake from the oven and let it cool slightly.

  5. While the cake is baking, prepare the glaze. Zest the lemon, strain the juice through a sieve, and add the rum. Sift the powdered sugar into a bowl and slowly add the lemon and rum mixture while stirring. Once a medium-thick glaze forms, stop mixing and adding liquid.

  6. When the baked cake has cooled to lukewarm, pour the prepared glaze over the top and let it set. Use a special cutter or a glass to cut crescents from the cake, placing them on a serving plate or platter. Decorate them as desired (lemon zest, grated chocolate, crumbs, sprinkles) and serve. *Watch the full preparation process for rum crescents in the video below.

Nutrition Information (Per 100g)

  • Calories: 385.16 kcal
  • Fat: 16.61 g
    • Saturated Fat: 8.05 g
  • Carbohydrates: 51.2 g
    • Sugars: 38.87 g
  • Protein: 5.33 g
  • Fiber: 1.25 g

Advice

The rum in the glaze can be replaced with water.