Rum Pot Cake

For the shortcrust dough, knead all the ingredients together and put the dough in the refrigerator for an hour. Then roll out thinly and bake at 200 °C for about ten minutes.

For the sponge cake base, mix the sugar and eggs until creamy. Place the baking bowl in a hot water bath and continue to stir until the egg foam is about

40 °C. Remove the baking bowl from the water bath and continue to whisk for five minutes until the mixture has risen. Then whip for another five min. until the egg mixture has cooled and is creamy. Sift the flour over the top and fold in. Pour the mixture into a cake springform pan and bake for about 30 minutes at 160-180 °C. After cooling, divide into two layers.

For the filling, melt gelatine in water. Heat 150 ml of the rum juice. Add the gelatine and the remaining juice. When the juice starts to gelatinize, fold in the whipped cream.

Place the shortcrust pastry base in a cake springform pan or put a springform pan rim (28 cm diameter) around it. Spread with apricot jam, place the first sponge cake layer on top and then evenly distribute the rum pot fruits on top. Put the second bottom and spread the filling evenly on the sponge. Later put the cake in the refrigerator for three to four hours. Later remove the springform rim, spread the rim with the whipped cream and sprinkle the almond flakes on top. Before serving, garnish the cakes with dabs of cream and physalis.

Making a rum cake

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