Ingredients:
ngredients:
200g Pitted prunes
2tbsp Sugar
50ml Dark rum
Put the prunes, sugar and dark rum in a bowl and leave for one hour.
Simmer prunes and dark rum in a small pot over low heat for about five minutes until the prunes have swelled. Remove from the heat and leave to cool and layer the prunes over the crust.
Base - 8" cake tin, grease tin all over and line
100g Marie biscuits, crushed
100g Butter - melted
Mix all the above ingredients and press onto the cake tin base.
Filling:
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1 tbsp Dark rum or Rum compound
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Preparation:
Filling:
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1 tbsp Dark rum or Rum compound
Method:
Cream the cheese and half portion of sugar together and slowly add in the whipping cream together with vanilla flavour and dark rum. Beat the mixture till light and fluffy and smooth at medium speed. Scrape bowl and egg yolks one at a time until all combined and transfer to a larger bowl.
Whisk egg whites and balance sugar till peak form. Use rubber spatula to fold egg whites to cheese mixture. Mixture must be light and not watery.
Pour cheese mixture into prepared cake tin.
Steam bake at 160C for about 1 hour. Cool to room temperature and refrigerate for 1-2 hours before serve.
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