Summary

Ingredients

• 200 g mararine
• 180 g suar
• 4 egg (s)
• 250 g flour
• 2 teaspoons baking powder, tablespoons cocoa powder

For the filling:

• 2 cups cream
• 100 g suar
• 3 packs vanilla sugar
• 2 cups sour cream
• 4 cl rum
• 100 g powdered suar

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Instructions

1. Make a batter from the ingredients for the base. Bake a light base of 1/3 of the batter, add 2 tablespoons of cocoa to the remaining batter and bake two dark bases. Then cover a springform pan (approx. 26 cm Ø) with baking paper and bake for approx. 15-20 minutes at 175 ° C.
2. For the filling, whip the cream with sugar until stiff, carefully fold in the sour cream. Place a cake ring around the lower dark base, drizzle the base with rum, spread on half of the cream and sour cream mixture, put on the light base and also drizzle with rum. Spread the rest of the cream and sour cream mixture on top, last on top of the second dark base.
3. For the top, mix 100 g powdered sugar with rum and spread thickly on the cake.
4. Let the cake stand in the refrigerator for three days, then sprinkle thick cocoa over it before serving.
5. The cake is relatively sweet. You can certainly also cover it with couverture.