Hugrún's Recipes
ISEN

Cakes

Baby Ruths

From
Heiðar Örn
Oven
185 °C185 °C (375 °F)

Ingredients

Cake

  • 4 egg whites
  • 220 g sugar8 oz sugar
  • 28 Ritz crackers
  • 140 g salted peanuts5 oz salted peanuts
  • 1½ tsp baking powder

Chocolate cream

  • 3 egg yolks
  • 100 g butter3½ oz butter
  • 30 g icing sugar (powdered sugar)1 oz icing sugar (powdered sugar)
  • 130 g dark cooking chocolate, melted (Síríus Konsum is an Icelandic dark cooking chocolate; any dark chocolate (about 50–60%) works.)4½ oz dark cooking chocolate, melted (Síríus Konsum is an Icelandic dark cooking chocolate; any dark chocolate (about 50–60%) works.)

Method

Cake

  1. Heat the oven to 185°C and grease or line a cake tin.Heat the oven to 375 °F and grease or line a cake tin.
  2. Whisk the egg whites and sugar until stiff.
  3. Crush the Ritz crackers and salted peanuts in a food processor and mix in the baking powder.
  4. Gently fold this into the whisked egg whites.
  5. Bake at 185°C for about 25 minutes.Bake at 375 °F for about 25 minutes.
  6. Let the cake cool.

Chocolate cream

  1. Melt the chocolate and butter together and let cool slightly. Beat the egg yolks and icing sugar well, then mix in the chocolate.
  2. Pour the cream over the cake.

As she wrote it
Her page in the recipe book
Baby Ruths
(Heiðar)
4eggjahvítur + 220gr. sykur) Stífþeytt 28 Ritzkex + 140gr. salthnetur) Sett í Múli 1 1/2 tsk. lyftid
Bl. varl. saman. Bakað 185°c. í ca. 25min.
Súkkul. KRem: 3eggjarauður — 100gr. smjör 30gr. flósykur — 130gr. Sirius konsum, BR…
Hellt yfir kökuna.