Rum ball cake

Ingredients for 1 servings:

• 1 sponge cake, three-piece, dark
• 250 ml milk
• 150 g sugar
• 30 g butter
• 2 eggs
• 1 packet of vanilla sugar
• 220 g butter
• 8 tbsp rum, 54%
• 1 tbsp cocoa powder, unsweetened
• 200 g marzipan paste
• 150 g powdered sugar
• 1 package of dark chocolate coating, approx. 200 g

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

for 12 pieces

Place the milk, sugar, vanilla sugar, 30g butter, and two eggs in a saucepan and mix together. Cook the mixture for one minute, stirring constantly, and then let it cool. In the meantime, crumble two of the three sponge cakes. Cream 220g butter until light and fluffy, add the cooled mixture, cocoa, rum, and cake crumbs, mix everything together, and spread it on the remaining layer. Then refrigerate the cake. In the meantime, knead the marzipan mixture with the icing sugar. Roll out the marzipan to the size of the cake base. When the cream is firm enough, place the marzipan sheet over it, press it onto the edges of the dough, and trim the edges straight. Melt the chocolate coating and cover the marzipan sheet with it. Let it sit for at least a day, then enjoy.