- 3 egg yolks
- 5 oz / 150 g butter
- 10 oz / 300 g sugar
- 4 oz / 100 g ground walnuts
- 1 cup / 250 ml milk
- 3 egg whites
- 1 lb and 2 oz / 500 g high gluten flour
- 1 baking powder (0.5 oz / 12 g)
For the topping:
- 2 pieces of shortening (9 oz / 250 g each )
- 10 tbsp cocoa powder
- 10 tbsp rum
- shredded coconut and confectioner’s sugar for covering
Mix egg yolks, butter and sugar well, then add the ground walnuts, milk and whipped egg whites. Then gently mix in the flour with the baking powder. Grease baking tin and dust it with first clear flour. Place the dough into the tin and bake by 325°F/170°C till well done. It goes quickly. I always check with wooden skewer, if nothing sticks it’s done. Place the cake on a grid and let it rest till next day.
Next day melt one of the shortening pieces in a hot water bath. The water must not be too hot and no water must go into the bowl with the shortening. Add 5 tbsp of cocoa powder and 5 tbsp of rum, one after another mixing well with whisk. If the topping curdles usually helps to add some chocolate and whisk again. Cut the cake into cubes, place each cube on a wooden skewer and put into the topping and right afterwards cover with mixture of shredded coconut and confectioner’s sugar. If you run out of the topping, make another from the next piece of shortening, cocoa powder and rum.
I have never done this cubes before I met my man. It was his family recipe and he loves them. It is a necessary part of Christmas in his family, so I learned to make them from his sister. And we all love them too! Although as the time goes I do put inside much less sugar and more ground walnuts, because THIS original recipe is far too sweet for me. Well, nobody made complaints 🙂