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Classic Christmas Bars

Classic Holiday Bars with Rum Buttercream

This old fashioned holiday bars with rum buttercream is very delicious. Easy to make.
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Prep Time: 45 minutes
Cook Time: 1 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 30x40 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.