Rum cake

Ingredients for 1 servings:

• 6 sheets of gelatin
• 2 packs of pudding powder, cream flavor
• 120 g sugar
• 50 g coffee powder, instant (cappuccino), unsweetened
• 400 ml milk
• 300 g cream
• 4 eggs
• 70 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s) (organic), peel
• 100 g flour
• 2 tsp baking powder
• 50 g almond(s), peeled, ground
• 250 ml cream
• 1 packet of vanilla sugar
• 100 g yogurt (full milk yogurt)
• 50 ml rum
• 3 pieces of chocolate (Ritter RUM crispy pieces)
• Cocoa powder
• Rum to soak the cake base
• 6 pieces of chocolate (Ritter RUM crispy pieces) for topping the cake base

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 15 minutes

with a hint of coffee

To prepare, soak the gelatin in cold water. Make a pudding from the pudding powder according to the instructions, but with 120g sugar, cappuccino powder, 400ml milk, and 300ml cream. Stir the drained gelatin into the pudding. Let the pudding cool, stirring frequently to prevent a skin from forming (do not refrigerate, or the mixture will set too quickly). Separate the eggs. Beat the egg whites with 2 tablespoons of warm water until stiff. Sprinkle in the sugar and vanilla sugar, gradually stirring in the egg yolks. Mix the flour with the baking powder and fold in with the almonds. Pour the batter into a springform pan and bake in a preheated oven at 200°C for about 15 minutes. After baking, let it cool, remove from the pan, and cut it in half horizontally. Place the bottom layer on a cake plate, place a cake ring around it, and soak the base with rum. Cut the rum crisps into small pieces and spread them on the soaked base. Whip the cream with vanilla sugar until stiff peaks form. Fill a piping bag with about half of the cream and refrigerate for garnishing. Empty the cold pudding into a bowl and mix with a mixer until creamy, stirring in the yogurt and rum, then fold in the remaining whipped cream. Spread the filling evenly on the bottom layer. Divide the top layer into 14 pieces and place them on the cake. Refrigerate the cake for about 4 hours. Before serving, remove the cake ring and decorate the cake with the cream from the piping bag. Cut the rum crisps into slices, spread them on the cake slices, and lightly dust the cake with cocoa.