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Quick rum bomb

updated

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Ingredients for 1 servings:

  • 1 cake base (Vienna base), light, 3-layer
  • ½ liter of milk
  • 250 g sugar
  • 4 eggs
  • 2 bags of vanilla sugar
  • 400 g butter or margarine
  • 15 tbsp rum
  • 1 cup chocolate glaze
  • 1 marzipan blanket, if necessary

Instructions

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

super quick, easy and delicious

Bring the milk, sugar, eggs, and vanilla sugar to a boil while stirring. Cook for 1 minute, then let cool completely. Crumble two of the three cake bases as finely as possible. Cream 400g butter until fluffy and stir in the cooled cream, 15 tablespoons of rum, and the crushed cake base. Spread this mixture in a dome shape over the remaining cake base. Then cover with chocolate glaze. If you like, you can add a layer of marzipan first.

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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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