Rum dome cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 150 g flour
• 50 g starch flour
• 1 tsp, leveled baking powder
• 150 g marzipan paste
• 100 g powdered sugar
• 100 g jelly, currant or raspberry
• 12 tbsp rum, 54%
• 200 g butter, room temperature
• 50 g coconut oil
• 50 g sugar
• 400 ml milk
• 1 pack of pudding powder, vanilla flavor
• 200 g dark chocolate coating
• ½ cube of coconut oil
• 50 g chocolate sprinkles or hazelnut brittle

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 25 minutes

a buttercream cake of the finest quality

Bake the sponge cake the day before. Line a 26 cm springform pan with parchment paper. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Beat the eggs and sugar for 7 minutes until very creamy. Mix the flour, baking powder, and cornstarch and sift it over the cream. Carefully fold everything in. Pour the batter into the pan, smooth it out, and bake for about 25 minutes until golden brown. Remove the cake base from the pan and let it cool. Cut the cake base in half crosswise, one third to two thirds, the bottom layer one third and the top two thirds. Spread the jelly on the thinner layer. Knead the marzipan with icing sugar (add a little rum to make it a little smoother) and roll out a 28 cm circle. Cover the jelly-covered layer with it. Trim off any excess. Cut the thicker layer into roughly 2 x 2 cm cubes. Place in a bowl, drizzle with rum, and let it rest. Crumble any remaining marzipan and add it. Make a pudding from the milk, 50g sugar, and the vanilla pudding according to the package instructions, add the coconut oil, and mix well. Cover the pudding with foil and let it cool. Beat the room-temperature butter until very fluffy. It should have an almost creamy consistency. Stir the cream into the butter, a tablespoon at a time. Both must be the same temperature. Finally, mix in the softened sponge cake cubes. Spread the cream in a dome shape over the sponge cake. Refrigerate for at least an hour, until the cream is firm. Cut the chocolate coating into pieces, melt it with the coconut oil in a bain-marie. Let it cool slightly, then slowly pour the still-liquid chocolate coating, starting in the center, over the dome cake and spreading it around the edges. Decorate the bottom edge with chocolate sprinkles or hazelnut brittle.