Grandma's Traditional German Rum Bomb Cake
Ingredients
Biscuit
- 6 eggs (size M)
- 200 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 170 g wheat flour (type 405)
- 1 tbsp cornstarch
Cream
- 2 eggs (size M)
- 100 g sugar
- 250 ml milk
- 200 g soft butter
Additional
- 120 ml rum
- 200 g dark chocolate coating
- 1 tbsp neutral cooking oil
Preparation
Preheat oven to 180°C conventional (160°C fan). Line the bottom of a 26 cm springform pan with parchment paper. In a bowl, combine eggs, sugar, vanilla sugar, and salt. Beat with an electric mixer on high speed for about 5 minutes until foamy
Mix flour and cornstarch in a bowl and fold into the egg-sugar mixture. Pour batter into the prepared pan and bake in the lower third of the preheated oven for about 45 minutes. Remove the cake from the pan immediately after baking, invert onto a wire rack lined with parchment paper, and let cool
For the cream, whisk eggs with about 2 tablespoons of the sugar in a small bowl until smooth. In a saucepan, mix milk and the remaining sugar and bring to a boil. Gradually add the sugar-egg mixture while stirring, and cook over medium heat for about 1 minute, stirring constantly. Transfer to a bowl and chill. Cut butter into pieces
Using a serrated knife, cut the biscuit horizontally to create a thin layer about 2 cm thick. Place this layer on a cake plate. Break the remaining biscuit into small pieces
Soak the broken biscuit pieces in the rum
Whip the chilled custard with the soft butter until light and fluffy to form a buttercream
Gently fold the rum-soaked biscuit pieces into the buttercream
Spread the mixture over the thin biscuit layer on the cake plate
Cover and refrigerate for several hours or overnight to set
Melt the dark chocolate coating with the neutral oil. Pour over the cake and spread evenly to cover
Allow the chocolate to set before serving
Tips
The moist cake can be made the day before
