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Rum sponge cake on a cold path

updated

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Ingredients for 1 servings:

  • 60 ladyfingers
  • 3 egg yolks
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 250 ml cream
  • ½ cup(s) rum
  • 200 g butter
  • 250 ml cream, for later spreading on the cake
  • Chocolate sprinkles, as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Let it steep for 3-4 days, super easy, super quick, super tasty

Bring the cream, egg yolks, and sugar to a boil while stirring, then let cool. Stir in the butter. Line a springform pan with sponge fingers and drizzle with rum. Spoon the mixture onto the biscuits and top with another layer of sponge fingers. Drizzle with rum as well. Let the cake rest for 3-4 days to set. Before serving, spread with whipped cream and sprinkle with chocolate sprinkles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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