Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 12 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 5 egg yolks
- 150 grams sugar
- 4 tablespoon rum
- 2 packs gelatin powder
- 5 cups cream
- 5 packs vanilla sugar
- 1 pack chocolate flakes, dark
- 2 egg (s)
- 100 g suar
- 50 grams flour
- 0.5 teaspoon ½ baking powder
- Fat for the shape
- Chocolate sprinkles
Print Recipe
Pin Recipe Instructions
- For the sponge cake, beat 2 eggs until foamy, add the sugar and beat for 2 minutes. Sift the flour and fold in with the baking powder. Grease a springform pan, fill in the dough and bake for about 10-15 minutes at 160 ° C.
- For the rum cream, beat the egg yolks, sugar and rum in a double boiler until the mixture is light. Dissolve the gelatine according to the instructions on the packet and stir into the egg yolk mixture, then leave to cool a little.
- Whip the cream, vanilla sugar and cream stiffener, add the chocolate flakes, then fold in the cooled egg yolk mixture (important: do not fold in the egg yolk mixture too warm, otherwise the chocolate flakes will melt).
- Pour the mixture into a Frankfurter wreath dish rinsed with cold water and cover with the sponge cake. Leave to set in the refrigerator overnight.
- Tip: Put the mold briefly in hot water to turn it over. Finally, decorate all around with chocolate sprinkles.
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