Three-day cake

Ingredients for 1 servings:

• 200 g butter or margarine
• 180 g sugar
• 4 eggs
• 250 g flour
• 2 tsp baking powder
• 2 tbsp cocoa powder
• 2 tbsp milk
• 6 tbsp rum, for drizzling
• 2 cups of cream
• 2 cups sour cream
• 125 g sugar
• 3 pts vanilla sugar
• 2 points cream stiffener
• 125 g powdered sugar
• 1 tbsp rum
• Cocoa powder, for dusting

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Layer cake with cream and sour cream and a dark and a light base

Make a batter from butter or margarine, sugar, eggs, flour, and baking powder. Use one-third of the batter to make a light-colored layer in a greased springform pan. Add cocoa and milk to the remaining batter and bake two dark layers. Baking time: 14 minutes at 190°C (test with a skewer). Let the layers cool. Drizzle each layer generously with rum, then place a dark layer on a cake plate. Whip the cream until stiff, gradually adding the sugar, vanilla sugar, and cream stabilizer. Stir the sour cream into the cream. Spread half of the cream on the dark layer, place the light layer on top, spread the rest of the cream evenly, and place the dark layer on top. Mix the powdered sugar with the rum, brush it over the surface of the cake, refrigerate, and let it set for at least 3 days. Dust thickly with cocoa before serving.