Rum Bomb

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water
• 250 g sugar
• 1 tbsp vanilla sugar
• 250 g flour
• ½ tsp baking powder
• ¼ liter of milk
• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 30 g butter
• 6 tbsp rum
• 200 g butter
• ½ jar sour cherries
• ¼ liter juice (sour cherry juice)
• 1 pack of cake glaze, red
• 2 tbsp rum
• chocolate glaze

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 15 minutes

for 12 pieces

For the batter, separate the 6 eggs. Beat the egg whites until stiff, then whisk the egg yolks and water until frothy. Gradually add the sugar and vanilla sugar. Fold in the flour and baking powder. Fold in the beaten egg whites. Pour the batter into a greased and floured or lined springform pan and bake at 175°C for 30-40 minutes. Once cooled, cut the base in half crosswise and cut one half into small cubes. For the rum cream, boil the milk, 2 eggs, sugar, vanilla sugar, and 30g butter for 1 minute, then let it cool and stir in 6 tablespoons of rum. Beat 200g butter until frothy, then stir the cream into the butter. Add the sponge cake cubes and whisk everything well. Boil the sour cherries with 1/4 l of their juice, stir in the glaze, and let it cool. Add 2 tablespoons of rum. Pour the cold cherry mixture into the center of the remaining cake layer, then spread the cream mixture on top in a mountain-like pattern. Cover with chocolate glaze.