Rum Bomb

Ingredients for 12 servings:

• 6 eggs
• 6 tbsp water
• 250 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• 1 ½ packets of baking powder
• 250 ml milk
• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 30 g butter
• 6 tbsp rum
• 200 g butter
• ½ jar of sour cherries (680 g)
• 250 ml juice (sour cherry juice)
• 1 pack of cake glaze, red
• 2 tbsp rum
• Cake icing, chocolate

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the batter, separate the eggs. Beat the egg yolks and water until frothy. Gradually add the sugar and vanilla sugar. Fold in the flour and baking powder. Beat the egg whites until stiff peaks form and fold in. Pour the batter into a prepared springform pan and bake at 175°C for about 30-40 minutes. Once cooled, cut the base in half. Cut one half into small cubes. For the rum cream, boil the milk, eggs, sugar, vanilla sugar and 30g butter for 1 minute, then let it cool and stir in 6 tablespoons of rum. Beat 200g butter until frothy, stir in the rum cream. Add the sponge cake cubes and mix everything well. Bring the sour cherries and their juice to a boil, stir in the cake glaze and let it cool. Stir in 2 tablespoons of rum. Place the cold cherry mixture in the center of the sponge cake and then spread the cream on top in a dome shape. Cover with chocolate glaze.