Rembrandt cake

Ingredients for 1 servings:

• 6 eggs
• 120 g flour
• 80 g cornstarch
• 180 g sugar
• 1 packet of vanilla sugar
• 1 cup water, hot
• 1 cup rum
• 1 cup sugar
• 250 g almond(s), ground
• 1 tsp baking powder
• 125 g flour
• 10 g cocoa powder
• 50 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg white
• 2 packs of pudding powder (vanilla flavor)
• 500 ml milk
• 250 g butter
• 180 g powdered sugar
• 2 tbsp rum
• 1 jar jam (sour cherry jam)
• 6 tbsp cherry brandy
• 2 packs of chocolate glaze

Instructions

Working time approx. 2 hours 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 2 hours 30 minutes

Nobel cake with a kick for celebrations and adults

Preparation requires several steps on different days. It’s important to start baking about 1.5 weeks, but at least 1 week, before the celebration so the cake has a chance to set properly. This is the only way to make it really good! It’s worth it! Phase 1: Beat the egg whites until stiff peaks, mix in half of the sugar, beat the egg yolks with the remaining sugar until frothy, fold in the egg whites (do not overmix!). Then fold in the sifted flour and cornstarch and pour into a springform pan. Bake in a preheated oven at 180°C using conventional heat for 20-25 minutes. Allow the sponge cake to cool completely (I personally don’t use it until the next day) and then cut into cubes about the width of your thumb. Prepare the cubes: Place the cubes and the ground almonds in a tightly sealed bowl/container, mix, and pour the cube marinade over them. To do this, I take a small bowl, add the sugar, and pour the hot cup of water over it to dissolve the sugar. I let it stand for a while, stirring frequently, and finally, after it has cooled, add the rum (the temperature should have dropped noticeably below 80°C, otherwise the alcohol will evaporate – we want to avoid this at all costs!). Then spread the water, rum, and sugar mixture over the cubes. 1st Rest Waiting Time: 3-7 days. Turn the bowl with the cubes over and shake gently, but less often than more, as otherwise the cubes might crumble too much. 2nd Phase: Bake another sponge cake (as described above) and let it cool overnight. The next day, the cake is assembled. It is important that the assembly takes place on the final cake plate using a cardboard base. The cake will be very heavy at the end and difficult to move (the cardboard base helps a lot with this). First, make a dough from the listed ingredients. Knead well, pour into a springform pan, and bake at 190°C for about 10 minutes, then let cool. Meanwhile, prepare the buttercream for the cubes. Mix the pudding powder with a little milk, bring the remaining milk to a boil, stir in the pudding mixture, and bring to a boil while stirring. Let the pudding cool. Beat the room-temperature butter with the powdered sugar and rum until light and fluffy, then stir into the pudding a tablespoon at a time. Set 2 tablespoons aside. Spread half of the sour cherry jam over the dough, then place the sponge cake on top (you’ll probably need to cut off a little more, depending on how high it is, so that the sponge cake is no higher than 5 cm). Soak the sponge cake with the cherry brandy to taste; simply spread the brandy with a tablespoon. Then add the rest of the sour cherry jam on top. Mix the sponge cake cubes with the buttercream and arrange them on top in a dome. Patience is key here. Don’t worry, it really all goes on! Smooth it out with the cream you set aside. Then put it in the fridge for a few hours so that the surface is nice and cold. Melt the chocolate glaze in a bain-marie and pour it over the cake so that the cake is covered in chocolate – more rather than less! 2. Rest Cover the cake and put it in a cold cellar (or another cold room). For at least 2 days. It will work without, of course, but then the cake won’t have a chance to set properly. That would be a real shame. I’ve made the cake for a few special occasions now and it has always been a hit. What’s important: Cut thin slices and don’t give them to children. The cake does contain quite a lot of alcohol, which isn’t baked anyway.