8 eggs
2 cups of flour
1 1/3 cups of sugar
1 tablespoon of vanilla extract
Filling:
9 egg yolks
1/3 cup of rum
1/2 cup of sugar
2 sheets of unflavored gelatin
1 cup of heavy cream fresh
Maraschino liqueur to taste
Whipped cream to taste
Accessory:
12 metal rings of 6 cm in diameter, each
8 eggs
2 cups of flour
1 1/3 cups of sugar
1 tablespoon of vanilla extract
Filling:
9 egg yolks
1/3 cup of rum
1/2 cup of sugar
2 sheets of unflavored gelatin
1 cup of heavy cream fresh
Maraschino liqueur to taste
Whipped cream to taste
Accessory:
12 metal rings of 6 cm in diameter, each
Beat the eggs with the sugar and vanilla for 10 minutes
Gradually add the flour
Spread in two non-greased pans and bake in a medium oven
After cooling, cut into thin slices
Filling:
Mix the egg yolks, rum, and sugar, then heat over a bain-marie
Beat until light and fluffy
Mix in dissolved gelatin
When cooled, add heavy cream, beaten to a smooth consistency
Assembly:
Arrange the rings on a tray
Inside each ring, place a layer of pudding and drizzle with liqueur
Cover with filling and another layer of pudding moistened with liqueur
Refrigerate for at least 4 hours
When serving, top with whipped cream and sprinkle with sweet breadcrumbs.
