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Rum-Ringli
Zubereitung
Zutaten
12 Personen
- 3 Eier
- 150 g Zucker
- 3 EL Milch
- 120 g Mehl
- 2 TL Backpulver
- 50 g Butter
- Sirup
- 500 ml Wasser
- 175 g Zucker
- 200 ml Rum
- Schlagrahm zum Servieren
Zubereitungszeit
20 Min.Kochzeit
67 Min.Schwierigkeitsgrad
NiedrigDurchschnittskosten
NiedrigZubereitung
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Preheat the oven to Th 6 / 180°C in fan assisted mode.
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In the EZ Mix N Store 2L, whisk the egg yolks and 150 g sugar using the KPT Whisk. The mixture must become white and foamy.
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Add the milk, flour, baking powder and melted butter then mix using the Silicone Spatula.
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Using the Speedy Chef, whisk the egg whites until stiff. Fold half of it into the mixture in the EZ Mix N Store, then gently fold in the second half of the egg white.
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Divide the dough into the cavities of 2 SBF Rings (set on the cold rack) and bake for 15 to 17 min. Allow to cool completely then unmold gently using the Silicone Spatula Thin.
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In the Chef Series Pure Cookware Saucepan 2.8L, mix water and 175 g sugar, then boil for 10 min. on medium heat. Add the rum and allow to cool.
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Set the ring biscuits into 2 Freezer Mates Large Low 2.25L, and pour the cold syrup on them.
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Just before serving, using the Squeeze It or Decorating Bag fitted with the star nozzle, decorate the rings with whipped cream.
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Rahm im sauberen Eazy Speedy steif schlagen.
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Kurz vor dem Servieren, Spritzbeutel mit der Sterntülle in den Grossen Shaker stellen, mit Rahm füllen und die Ringe dekorieren.
Tip: für eine alkoholfreie Version wird der Sirup durch Orangensaft ersetzt.
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