FINE OLD ASMUSSEN RUM BLEND

Our number one: Fine old Asmussen rum blend 40% is not just the number one in the rum blend segment, but it is also the best choice when cooking and baking. Use it to enrich jam or “stollen” (a Christmas fruit bread containing dried fruit and often covered with icing sugar) for a particularly special treat.

Here are some recipes using Asmussen 40 rum blend:
Asmussen 40 rum blend is our sweetie - most comfortable in the kitchen, a delicious companion to baked goods and desserts and its particular aroma adds a kick to any recipe.

FIG CAKE FIG CAKE FIG CAKE

FIG CAKE

Rum and figs? An exotic mix.
When paired with fresh fruits, marzipan
and vanilla, cakes become more than
just good to look at.

RECIPE

FIG CAKE

INGREDIENTS

For the cake:
90g Sugar
100g Butter
3 Eggs, separated
3cl Fine old Asmussen rum blend
100g Marzipan paste
1 Pinch of salt
1/2 Vanilla pod or vanilla powder
160g Flour
1/2 Teaspoon baking powder
Butter for the tin
Flour for the tin
8 Figs, fresh
100g Blueberries
100g Currants

For the icing:
200g Icing sugar
4 Tablespoons fine old Asmussen rum blend
1/2 Teaspoon cinnamon powder
25g Almond flakes

METHOD

Preheat oven to 190°C. Knead the rum into the marzipan.

Cream the butter with half the sugar in a food processor. Beat the egg yolks into the mixture one by one. Beat the egg whites with the rest of the sugar and the salt until stiff.

Mix the marzipan and the vanilla into the butter-egg mixture. Mix the flour with the baking powder, sieve, then mix into the butter mixture in 3 portions, adding more liquid (milk or rum) if necessary. Fold in the beaten egg whites.

Put the dough into a greased, floured cake tin. Cut the stem off the figs and press the fruits into the dough, filling the holes with the blueberries and currants. Bake at 190°C for 30 minutes in the bottom third of the oven.

Put icing sugar in a bowl, add rum by the spoonful, stirring until the icing is viscous. Pour in more water if need be. Ice the cake and decorate with cinnamon and almond flakes.

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COOL SUMMER CAKE COOL SUMMER CAKE COOL SUMMER CAKE

COOL SUMMER CAKE

A crispy base, a creamy filling and a fruity topping.
A unique cake experience for your next birthday party or garden party.

RECIPE

COOL SUMMER CAKE

INGREDIENTS

For the cake:
125g Butter,
200g Chocolate cookies,
4 Tablespoons fine old Asmussen rum blend
1/4 Teaspoon sea salt,
4 Sheets gelatin,
300g Cream cheese,
150g Sugar,
300g Full fat yogurt,
6 Tablespoons lemon juice,
300g Cream,
150g Frozen blueberries,
2 Tablespoons blueberry jam,
Oil for the tin
Fresh berries (blueberries, raspberries and blackberries) for the topping

METHOD

Melt the butter and let it cool. Finely crumble the cookies. Lightly brush the bottom of a spring form tin (26 cm Ø) with oil. Mix the crumbs with the butter. Season with a 1/4 teaspoon of salt. Pour into the tin and press into a flat base. Chill for approx. 30 minutes.

Warm the jam with the rum, fold in the blueberries, leave to cool.

Soak the gelatin in cold water. Mix the cream cheese and sugar well with a whisk. Stir in the yogurt and lemon juice. Whip the cream until stiff. Squeeze the gelatin well and dissolve it. Stir some cream into the gelatin. Then stir in the rest of the cream. Fold in the cream. Spread the blueberry-rum jam evenly over the base. Pour cream over and smooth. Chill for at least four hours.

Remove the cake from the tin and garnish with the fresh berries.

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TIRAMISU TIRAMISU TIRAMISU

TIRAMISU

The classic dessert. Here the rum
provides that certain something and
transforms the typical Italian dessert
into one with a Caribbean twist.

RECIPE

TIRAMISU

INGREDIENTS

(Depending on the size and the number of glasses)
250g Sponge fingers
250g Mascarpone
2 Eggs
80g Sugar
5 Tablespoons fine old Asmussen
rum blend
150ml Hot strong coffee
Cocoa powder, coffee beans

METHOD

Chill the glasses in the fridge in advance. Separate the eggs and beat the two egg yolks with the sugar to a froth. Then add the “fine old Asmussen” rum blend and the mascarpone so that it becomes a cream.
Fill the bottoms of the glasses with a layer of sponge fingers and carefully drizzle over the coffee or espresso. Watch out - don’t soak the fingers too much or they’ll become mushy. Then add a layer of cream on to the fingers. Repeat until the glasses are full. The last layer should be cream. Chill the glasses again.
Before serving decorate with cocoa powder and coffee beans.

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