A cake recipe for all foodies:
Roll out a yeast dough, put it on the baking sheet. Make a pudding from juice, pudding powder and sugar according to the basic recipe (reduced amount of liquid!) and stir in the currants. Spread on the cake and bake. Cool.
Make another pudding with juice, pudding powder and sugar. Mix in the butter and coconut oil while it is still hot. Whip everything until the cream has cooled down. Add the alcohol at the end. Spread over the fruit. Set.
Cover with chocolate icing. To do this, heat the coconut oil in a saucepan until it is liquid. In the meantime, mix the sugar, vanilla sugar and the sifted cocoa with the egg. Then stir in the coconut oil, which has cooled a little bit, by the spoonful. At the end add 1-2 tbsp. rum.
Baking time: 20 min
Temperature: 180 °C -200 °C