Rum Dome Cake Heidrun Special

Ingredients for 1 servings:

• ½ pack of baking powder
• Butter with the weight of 2 eggs
• Flour with the weight of 4 eggs
• Sugar with the weight of 6 eggs
• Butter for the mold
• 6 eggs
• 1 packet of pudding powder (cream flavor)
• 2 eggs
• 150 g sugar
• ½ liter of milk
• 30 g butter
• 220 g butter, soft
• 10 tbsp rum (straw rum 80% vol.)
• ½ jar apricot jam or raspberry jam
• 200 g dark chocolate coating
• 1 marzipan blanket

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 2 hours

Read the instructions completely before baking for the first time! It must be left to stand for at least 2 days!

Weigh the eggs and then weigh the ingredients accordingly. This will ensure they are perfectly balanced. Preheat the oven to 180–200°C (top/bottom heat). Butter a springform pan. For the pastry, mix the baking powder with the butter, flour, eggs, and sugar and pour into the springform pan. Bake for 60 minutes. Then immediately turn out onto a wire rack and let cool. For the pudding, mix the pudding powder with some of the milk in a small bowl. Pour the rest of the milk into a saucepan and sprinkle in the sugar. Bring to a boil. Meanwhile, beat the eggs in a cup. When the milk boils, remove from the heat and stir in the mixed powder. Then boil for another minute, stirring constantly. Remove from the heat. Now stir in the eggs and butter until the butter has melted. Let the pudding cool. Cut the cake mixture in half horizontally (3 layers). Turn the lid upside down to form a cake base and place it on a plate for further processing and spread with the jam. Crumble the other two layers into a large mixing bowl and pour the rum over them. Then add the cold cream pudding and the softened butter and mix everything until smooth. Shape this mixture into a dome/hemisphere on the cake base. Now place the marzipan sheet on top and smooth it by making cuts and using the back of a spoon to smooth it out. No wrinkles or corners should remain visible. Then melt the chocolate coating and spread it on the marzipan. Leave to set in the refrigerator for 2-3 days. Tip: If the ready-made marzipan coating is too expensive for you, you can knead 200g of marzipan with plenty of powdered sugar and roll it out evenly.