Rum Cake

Dough:

Preheat the oven to 175 °C. Grease the cake springform pan and dust with flour.

Separate 4 eggs. Beat the yolks with 2 tbsp. water and 150 g sugar, vanilla sugar and lemon zest until creamy. Whip the egg whites with salt until stiff. Now on top of the egg yolk mixture form. Fold in flour, cornstarch and baking powder.

Fill the dough into the form, smooth it and bake it for 25 minutes. Turn out, cool.

Divide the sponge cake so that the lower layer is 1/3, the upper layer two thirds high. Spread the thin layer with jelly. Cut the thick one into cubes, drizzle with rum, infuse.

Filling:

Mix 125 ml milk with 3 eggs. Let the milk residue bubble up, add the egg milk. Let it boil again, cool down.

Cream 50 g butter with sugar residue. Stir butter cream by spoonfuls into egg milk. Both must have the same heat.

Stir in soaked sponge cake cubes.

Decorating:

Spread creme in a dome shape on top of sponge. Allow to cool for at least 1 hr.

cool down.

Melt the cooking chocolate in a hot water bath. Allow to cool slightly, then pour slowly from the center over the cold dome cake. Spread around the edge with a palette.

Fill the icing into a piping bag, pipe decorative lines on the solidified chocolate icing. Decorate the cake with sugar flowers and chocolate sprinkles.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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