Davensberg Rum Bomb

Try this delicious cake recipe:

For the batter, beat the eggs with sugar and vanilla sugar for at least five min until creamy. Sift in the flour and baking powder and fold in. Pour the batter into a cake springform pan (28 cm ø) lined with parchment paper and bake in a heated oven at 180 °C for about 50 to 60 minutes. Then loosen the edge of the cake and cool the base on a cooling rack.

For the cream, beat the three eggs with the sugar and vanilla sugar, then fold in the small piece of room-warm butter. In a saucepan or non-stick frying pan, heat the milk, while pouring in the egg cream and stir with a wooden spoon until smooth. Let it boil briefly and stir a little more, then let the cream cool.

Peel the parchment paper from the cooled sponge cake base and cut the base twice to make three layers. The bottom layer is the cake base, spread it thickly with the apricot jam. Place the other two sponge cake layers on top of each other and cut strips about one centimeter wide lengthwise and diagonally to make small sponge cake cubes.

For the cream, beat the room-warm butter (325 g) with a hand mixer until slightly smooth, then add the custard, cooled to room temperature, by the spoonful and fold it in. Finally, add the rum. The cream should be almost liquid, perhaps add a little more rum. Then add the

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