Punch ring

Ingredients for 1 servings:

• 5 egg yolks
• 150 g sugar
• 4 tbsp rum
• 2 packs of gelatin powder
• 5 cups of cream
• 5 packs of vanilla sugar
• 1 pack of dark chocolate flakes
• 2 eggs
• 100 g sugar
• 50 g flour
• ½ tsp baking powder
• Fat for the mold
• chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes

delicious rum cream on sponge cake

For the sponge cake, beat 2 eggs until frothy, add the sugar, and continue beating for 2 minutes. Sift the flour and fold in with the baking powder. Grease a springform pan, pour in the batter, and bake for 10-15 minutes at 160°C. For the rum cream, beat the egg yolks, sugar, and rum in a double boiler until frothy and light in color. Dissolve the gelatine according to the package instructions and stir into the egg yolk mixture, then let it cool slightly. Whip the cream, vanilla sugar, and cream stiffener, add the chocolate flakes, then fold in the cooled egg yolk mixture (important: don’t fold in the egg yolk mixture while it’s too warm, or the chocolate flakes will melt). Pour the mixture into a Frankfurter Kranz (ring cake) pan rinsed with cold water and cover with the sponge cake base. Leave to set in the refrigerator overnight. Tip: To turn the pan out, briefly place it in hot water. Finally, decorate all over with chocolate sprinkles.