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.