Summary

Ingredients

• 200 g honey cake
• 4 tablespoon sugar
• 2 egg (s)
• 500 g mascarpone
• 700 g applesauce or compote
• 100 ml milk
• 50 ml rum
• 50 g walnuts, finely chopped
• 2 teaspoons tonka bean paste
• 1 pinch (s) salt

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Instructions

1. Cut honey cake into approx. 1cm thick slices and toast briefly (toaster or oven),
2. then pluck it small.
3. Heat the rum, dissolve 2 tablespoons of sugar in it and simmer until the liquid is syrupy.
4. Separate eggs. Beat the egg whites with a pinch of salt to make snow. Mix the egg yolks with 2 tablespoons of sugar and tonka bean paste until creamy, then carefully stir in the mascarpone. Fold the egg whites into the egg yolk mixture.
5. Mix the rum syrup with the milk in a separate container.
6. Spread the honey cake pieces close together on the bottom of a deep dish. Sprinkle rum milk generously over the top. This is followed by a layer of applesauce. Carefully spread the mascarpone mixture over the applesauce, tablespoon by spoon, so that the applesauce and mascarpone do not mix. Repeat everything, 1-2 handfuls of honey cakes should be left over.
7. Make the remaining pieces of honey cake even smaller until they are large crumbs and distribute them together with the finely chopped walnuts on top of the mascarpone mixture.
8. Tip: I sprinkled mini marshmallows and mini biscuits on top for decoration.