Rembrandt cake

Ingredients for 1 servings:

• 600 g eggs (12 pcs.)
• 300 g butter
• 300 g sugar
• 225 g nuts, roasted, finely grated
• 225 g cake crumbs
• 75 g flour
• 75 g cocoa powder
• 2 pinches of cinnamon
• 1 lemon(s), untreated, zest
• 1 packet of vanilla sugar
• 1 rum flavoring
• 100 g water
• 50 g sugar
• 1 shot of rum
• 250 g milk
• 1 egg(s)
• 1 pack of pudding powder, chocolate flavor
• 250 g butter
• 20 g coconut oil
• 50 g dark chocolate coating

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Buttercream cake, pastry quality

Using a 28cm springform pan, trace 9 layers onto baking paper, leaving a 2cm border and then cut out. Separate the eggs, beat the egg yolks with butter and 75g sugar until fluffy. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the egg yolk mixture. Mix the remaining ingredients until rum flavored and carefully fold in. Divide the mixture onto the prepared paper, smooth it out evenly and bake at approx. 180°C. If using a fan-assisted oven, two baking sheets can be baked at once. Buttercream: Make a pudding with milk, egg and pudding powder. Stir in the coconut oil and chocolate coating. Stir the pudding frequently to prevent a skin from forming. (Or press it through a potato ricer.) Stir the softened butter into the pudding and beat vigorously. The cream should be really light and airy. Mix the water, sugar and rum. Assemble the layers with the chocolate buttercream, smooth it out and garnish. The bases are soaked with the rum-sugar water when assembled.