Rum bomb with pineapple

Ingredients for 1 servings:

• 6 large eggs, separated
• 6 tbsp water, hot
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 500 ml milk
• 50 g sugar
• 1 packet of vanilla pudding powder
• 230 g butter, soft
• 1 can pineapple, 587g
• 12 tbsp brown rum
• 200 g cake icing (chocolate)
• n. B. Whipped cream for decoration
• n. B. Cherry(s) for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 45 minutes

Preheat the oven to 180°C and line a 24cm springform pan with baking paper. Separate the eggs and whisk the egg yolks with the water, sugar, and vanilla sugar until creamy. It should be a thick, light cream. Beat the egg whites with a pinch of salt until stiff peaks form and pour over the egg yolk mixture. Mix the flour, cornstarch, and baking powder and sift it over the beaten egg whites. Carefully fold everything in with a wooden spoon and pour into the prepared springform pan. Bake in the preheated oven for 45-50 minutes, remove from the pan, and let cool on a wire rack. While the cake is in the oven, make a pudding from the milk, sugar, and custard powder. Let it cool (do not refrigerate), stirring occasionally. Drain the juice from the pineapple slices and cut them into cubes. Once cooled, cut the sponge cake in half, making the first layer 2cm thick, and place it on a cake plate. Cut the other two pieces into strips, then into cubes and place in a large bowl. Cream the softened butter until creamy, stirring in the pudding a tablespoon at a time. Using a wooden spoon, stir the buttercream and pineapple cubes into the sponge cake cubes. Add 12 tablespoons of rum and stir in. Then pour this mixture into a dome shape on the sponge cake base. Heat the chocolate glaze and cover the rum bomb with it. Refrigerate for a few hours. Decorate with a few dollops of cream and candied cherries before serving, if desired. Tip: I always prepare the pudding the evening before baking. Put it in a glass bowl and place cling film directly on top of the pudding. Also take the butter out of the fridge. This way both are the same temperature on the day of preparation and the buttercream cannot curdle. ### Corrected version of the recipe Preheat the oven to 180°C (top/bottom heat) and line a 24 cm springform pan with baking paper. Separate the eggs. Whisk the egg yolks with hot water, sugar, and vanilla sugar until thick and light. Beat the egg whites with a pinch of salt until stiff peaks form and pour over the egg yolk mixture. Mix the flour, cornstarch, and baking powder, sift over the egg whites, and carefully fold everything in with a wooden spoon. Pour into the prepared springform pan and bake in the preheated oven on the middle rack for 45 to 50 minutes. Then remove from the pan, and let cool on a wire rack. While the cake is in the oven, make a pudding from the milk, sugar, and pudding mix. Let it cool, stirring occasionally, but do not refrigerate. Drain the juice from the pineapple slices and cut the slices into cubes. Cut the cooled sponge cake in half. The first layer should be 2 centimeters thick and place on a cake plate. Cut the other two layers into strips, then into cubes, and place in a large bowl. Cream the softened butter until creamy, stirring in the pudding a tablespoon at a time. Using a mixing spoon, fold the buttercream and pineapple cubes into the sponge cake cubes. Add the rum and mix in. Then pour this mixture into a dome shape on the sponge cake base. Warm the chocolate glaze and cover the rum bomb with it. Refrigerate for a few hours. If desired, decorate with dollops of cream and candied cherries before serving. Tip: Prepare the pudding the night before baking, pour it into a glass bowl, and place a sheet of cling film directly over the pudding. Also remove the butter from the refrigerator so that both are at the same temperature on the day of preparation and the buttercream doesn’t curdle.