Rumbler from “Bakemesterskapet” – NRK Mat – recipes and inspiration

Short crust pastries

Mix the butter and sugar together in a food processor using a grater. (Or k-spade as it's also called.)

When well mixed, add the wheat flour. Stir until the wheat flour is completely mixed with the dough.

Place the dough on a plate or plate. We cover it with plastic and put it in the refrigerator until it cools.

Take the dough out of the refrigerator, then roll it out into a roughly circle shape. Thickness 2 mm.

Cut circles of dough. They should be approx. Its diameter is 5-6 cm.

You may want to refrigerate them until ready to use. Then it is easier to move it.

Water cake

Put the water and butter (cut into cubes) in a pot and bring to a boil. Make sure all the butter melts.

Add the flour to the pan and stir with a wooden spoon until everything is combined and the mass comes together. Continue stirring until the mixture leaves the sides of the pan.

Transfer mixture to a food processor. Run it with a grinder until it is lukewarm.

Add one egg at a time. Stir well between each egg.

Fill the mass into a piping bag. Place baking paper on a baking tray. Pipe out the same size as short crust pastry rounds. Leave a space of 2-3 cm between each piece so that they do not collide with each other when frying.

Finally, add short circles of pastry as a topping. It should be placed and pressed slightly so that it sticks to the water cake. Be careful not to press too hard.

Bake at 180 degrees for approximately 20 minutes until golden. NB! Do not open the door until the end of the cooking time. You risk the cakes collapsing if you open the door too early.

Remove the finished baked cakes from the oven and leave to cool.

Cream with rum

Place 250 grams of whole milk, cream and sugar in a saucepan.

Split the vanilla bean in half lengthwise, then remove the seeds. Place both the seed and the rod in the container.

Heat the mixture to boiling point. Stir to prevent the bottom from burning. Remove the mixture from the heat and leave it for 10 minutes.

Mix 60 grams of whole milk with cornstarch and egg yolk. Pour the hot cream mixture in a thin stream into the egg mixture, stirring.

Strain the mixture back into the bowl to extract the vanilla bean. boil. Leave it to boil for approx. 1 minute. Stir well on the bottom all the time.

We pour the cream into a bowl so that it does not continue to boil in the bowl. Cover the cream with plastic. The plastic must be in contact with the cream so that foam does not form.

Leave the cream to cool. When the vanilla cream has cooled, whip the cream until creamy.

Mix it with cold vanilla cream. Season with brown rum. Then put the frosting in a piping bag.

Use a small knife or scissors and make a small hole in the top of the bowl. Put the cream in the bowls.

Decorate the hole that comes after the filling with a little cream and berries.

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