Rum Syrup Cake and Happy 1st Anniversary!

by Monica Lazăr on November 4, 2013

Rum Syrup Cake and Happy 1st Anniversary!

November seems to be a wonderful month for my little blog and that’s because Eat, love and be happy is 1 year old! Happy anniversary my dear beautiful project!

I thought about this day since I started the blog, wondering how it will look on his first anniversary, about how many people will know about it, about how many people will like the photos found here and so on.

And it’s way better than I expected! I’m so happy for every positive reaction that you all expressed here after each new post. I was thrilled  to see my photos featured on so many beautiful blogs or to find my blog in so many foreign Blogrolls. That really means so much to me.

I’m sure you already know that my intention here is not to create the best recipe journal, the most interesting, original or complicated meals or to give you the greatest cooking tips. There are so many great food blogs that can do that for you, blogs that I appreciate and follow. Eat, love and be happy is more a space where I can express my creative side, my love for visual arts and my biggest dreams.

I am also very grateful for discovering so many great people with the same passion for food and photography, people that I really admire and from whom I have learned a lot. Thank you all for every beautiful moment of this first year and I hope that many will come!

I will do everything in my power to make every new post better than the last one, to impress you every time with beautiful images and to make the time you spend here worth it!

And because it’s an anniversary, it has to be cake!

Rum Syrup Cake and Happy 1st Anniversary!

Rum Syrup Cake with Swiss Meringue Buttercream

and Chocolate Ganache Glaze

5 eggs

1 ¼ cup all purpose flour

3/4 cup sugar

Pinch of salt

Preheat the oven to 338 ºF. Prepare a 7 inch springform pan.

Beat together eggs, salt and sugar until they are thick and light, about 10-15 minutes. This will make your cake light and fluffy.

Sift flour over top and gently fold in. Pour half of the batter in the pan and bake the cake 15 minutes or until it slightly starts to brown on top. Remove it from the oven and let it cool 10 minutes then bake the other half of the batter the same way. If you have two springform pans you can put them in the oven at the same time and everything will be easier.

¼ cup sugar

2 tbsp rum

Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Stir constantly, until sugar has dissolved. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and stir in rum. Let cool completely.

When the sponge cakes are cool, cut into layers, brush each layer with syrup and add the Swiss meringue buttercream filling. Pour on top the chocolate ganache and the cake is ready for serving! (My cake has only three  layers because one half was taller the other so I cut into layers just one cake.)

7oz dark chocolate

7oz heavy cream

Heat the cream in a small saucepan. When the cream has come to a boil, turn off the heat, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool before pouring over the cake. Start at the center of the cake and work outward.

Rum Syrup Cake and Happy 1st Anniversary!

Rum Syrup Cake and Happy 1st Anniversary!


2-1000t

{ 13 comments… read them below or add one }

Catalina November 4, 2013

Happy birthday lil’ blog! ^_^

Reply

Monica Lazăr November 5, 2013

Multumesc, Catalina! :*

Reply

Andra November 4, 2013

Happy birthday pretty blog!
Wishing you to be always happy and inspiring! <3

Reply

Monica Lazăr November 5, 2013

Multumesc! ♥

Reply

Alex R. November 4, 2013

Congrats and Happy Birthday !
Thanks for so many deliciously awesome recipes and mouth watering pictures :)

Reply

Monica Lazăr November 5, 2013

Multumesc, Alex! Ma bucur de fiecare data cand te revad aici :)

Reply

FLORY November 4, 2013

La multi ani,deliciosi si plin de realizari! <3

Reply

Monica Lazăr November 5, 2013

Multumesc, Flori! :)

Reply

Aysegul - Ice November 4, 2013

Your blog is beautiful. Pictures and recipes are to die for.
Good luck.
Happy birthday!
Cheers!

Reply

Monica Lazăr November 5, 2013

Thank you so much! ♥

Reply

Cheryl November 5, 2013

I adore your blog, so happy anniversary! What size springform pans did you use? They seem perfectly small. Also… I’ve noticed this before but never asked. You have a small pop-up for your previous posts in the bottom right-hand corner of the screen. Which plugin is this? I love it! It’s so muted, yet effective.

Reply

Monica Lazăr November 5, 2013

Thank you so much, Cheryl!
I use a 7 inch springform pan. That way the cakes are easier to photograph and it’s just enough for two people :)
The plugin I use is ‘upPrev’. I like it because it’s very easy to use.
Cheers! :)

Reply

Lail | With A Spin November 5, 2013

Happy bloganniversary and congratulations, Monica. Ever since I found you on FB, I am in love with your blog. Wishing many more years of happy and inspiring posts.

Reply

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