Pineapple Rum Bomb

Ingredients for 16 servings:

• 6 medium-sized eggs, for the dough
• 2 medium-sized egg yolks, for the cream
• 300 g sugar, for the dough
• 75 g sugar, for the cream
• 1 packet of vanilla sugar
• 250 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 1 pack of vanilla pudding powder (for cooking 1/2 l)
• ½ liter of milk
• 4 tbsp jam (cherry jam)
• 1 large can of pineapple
• 250 g butter, soft
• 100 ml rum
• 250 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Line the bottom of a 26cm springform pan with baking paper. Beat whole eggs and 4 tablespoons of warm water until thick and foamy, then gradually add 300g of sugar and vanilla sugar. Mix the flour, cornstarch, and baking powder. Sift over the egg mixture and fold in. Pour into the pan and smooth the surface. Bake in a preheated oven (electric oven: 200°C/fan: 175°C) for 35-40 minutes. Allow to cool slightly, then remove from the pan and allow to cool completely. Cut off 2/3 of the top of the sponge cake and crumble. Mix the custard powder, 2 egg yolks, 6 tablespoons of milk, and 4 tablespoons of sugar. Bring the remaining milk to a boil. Stir in the custard powder and bring to a boil. Allow to cool. Spread the jam on the bottom. Drain and chop the pineapple. Cream the butter until fluffy. Stir in the custard a tablespoon at a time. Mix the sponge crumbs, rum, and pineapple into the buttercream. Spread everything in a dome shape on the sponge cake base, press firmly, and smooth with a moistened spatula. Refrigerate for 1-2 hours. Then cover with melted chocolate. Decorate with pineapple, desiccated coconut, cherry, and mint, if desired. Refrigerate for about 1 hour.