Rum Cake

A simple but delicious cake recipe:

Shortcrust pastry: prepare the ingredients (without the chocolate icing) with dough hook until smooth. Leave to cool for 20 minutes. Spread the dough on the bottom of a greased 26 cm ø cake springform pan and prick the dough several times with a fork. Bake in the oven at 200 °C for about 15 min (in the fan oven offer about 180 °C ). Cool the base and cover with melted chocolate glaze, do not detach from the bottom of the cake springform pan.

Filling: gently heat the whipped cream, egg yolks and vanillin sugar, stirring throughout. Now add the butter and the almond kernels. Stir until the butter is melted and remove from the kitchen stove.

Place the chocolate shortbread on a cake plate and place the baking ring of the cake springform pan repeatedly around the base.

Spread one third of the sponge fingers evenly on top, drizzle with rum and spread one third of the almond cream evenly on top. Repeat this layering process twice until the mold is completely filled. Cover the cake with parchment paper and refrigerate for 3 to 4 days.

A few hours before serving, whip a quarter of a liter of whipped cream and spread it on the cake. Decorate with whipped cream, rum balls and chocolate shavings.

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