Delicate rum cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar
• 250 g flour
• 2 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ pack of baking powder
• 2 tbsp milk
• 250 g butter
• 250 g powdered sugar
• 1 packet of vanilla sugar
• 5 egg yolks
• 250 g ladyfingers
• 5 egg whites
• 1 jar rum, brown
• e.g. chocolate sprinkles or
• Brittle or
• Almonds, chopped, roasted
• 550 g pudding (vanilla flavor), if desired

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

First, make a sponge mixture. Cream margarine or butter until fluffy, then gradually add sugar, vanilla sugar, salt, and eggs and mix. Combine the flour and baking powder and add a tablespoon at a time while stirring. If the mixture becomes too stiff, thin it with a little milk. Bake in a springform pan at 175–200°C for approximately 75–90 minutes. Cut a lid off the cooled sponge cake and set it aside. Then, scoop out the cake with a spoon. Crumble the inside and store it in a bowl. Drizzle the sponge fingers with rum. Leave 6 sponge fingers whole, crumble the rest and add them to the sponge mixture. Arrange the six whole sponge fingers in a star shape in the hollowed-out cake. Mix the crumb mixture. Beat the egg whites until stiff and fold them into the crumb mixture. Pour the mixture into the hollowed-out cake and replace the lid. Beat the very soft butter with the powdered sugar, vanilla sugar, and egg yolks (use only very fresh eggs!) until fluffy and creamy. (If you prefer, you can also make a classic buttercream: Then beat in 550g of cooked vanilla pudding at the same temperature as the butter. Omit the vanilla sugar.) Cover the cake with the buttercream and sprinkle with chocolate sprinkles, toasted almond pieces, or praline, as desired. Refrigerate the cake overnight for best flavor.