Classic holiday bars with rum buttercream

Holiday bars with rum buttercream are very perfect sweetness. Do not need special ingredients but very delicious.

When I was child, my mother made these holiday bars every Christmas.

Classic Holiday Bars with Rum Buttercream

This old fashioned holiday bars with rum buttercream is very delicious. Easy to make.

Print Recipe Pin Recipe Share by Email

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Course: Dessert

Cuisine: Hungarian

Keyword: christmas, family recipe, feast

Servings: 10 people

Author: Myreille

Equipment

• 30 x 40 cm baking tray

Ingredients

Sponge Cake

• 10 eggs
• 10 tablespoons sugar
• 10 tablespoons plain flour
• 1 teaspoon baking powder

Cocoa Shortcrust Pastry

• 350 grams plain flour
• 30 grams cocoa powder, unsweetened
• 1 teaspoon baking powder
• 100 grams sugar
• 1 egg
• 100 grams butter
• 100 grams sour cream (Hungarian: tejföl)

Rum Buttercream

• 250 grams unsalted butter
• 100 grams powdered sugar
• 2 teaspoons vanilla extract
• 70 ml milk
• 100 grams plain flour
• 3 tablespoon rum (or rum flavour)

Instructions

Rum Buttercream

• In a small pot mix the milk and flour and at medium heat boil it. Mixture become thick and sticky. Let it cool.
• Whisk butter at medium speed with an electric mixer until creamy.
• Add powdered sugar and wihsk until sugar dissolves.
• Add the cold mixture and whisk until blended.
• Add rum and vanilla extract and whisk until blended.

Sponge Cake

• Preheat oven to 190°C (375°F) and line the 30×40 cm baking tray with baking parchment.
• Separate the eggs. Whisk the eggs whites little bit. Add the sugar and whisk eggs whites until sugar dissolves and the eggs become white and frothy.
• Add the eggs yolks and continue whisking carfeully.
• Add the flour and baking powder and stir carfeully.
• Bake the batten for 25 minutes. The cake is ready when a toothpick inserted in the center of the cake comes out clean.
• Let it cool.

Cocoa Shortcrust Pastry

• In large bowl mix the flour, cocoa powder, baking powder and sugar.
• Add the butter, egg and sour cream. Quickly make a soft dough (by hand or in a processor).
• Halve the dough. Roll out both doughs into a 30 x 40 cm rectangles and bake at 180°C (360°F) for 10-15 minutes.
• Let them cool.

Assemble the Classic Holiday Bars with Rum Buttercream

• Place the first Cocoa Shortcrust Pastry on a big tray. Spread with half the Rum Buttercream.
• Place the Sponge Cake on the Rum Buttercream layer.
• Spread with rest of the Rum Buttercream.
• Place the second Cocoa Shortcrust Pastry on the Rum Buttercream layer. Press down carefully.
• Sprinkle the top with powdered sugar.
• Let it rest for 3 hours and slice it.