Cream rum cake

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Ingredients:

6 eggs

70 gr butter or margarine

140 gr sugar

2 tablespoons vanilla sugar

160 gr ground almonds

100 gr chocolate

2 tablespoons rum

250 ml whipping cream

2 tablespoons vanilla sugar

"Whip it" (cream stabilizer)

chocolate flakes

extra:

oven, springform Ø 22-24 cm

Preparation:

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Preheat the oven to 160°C/310°F (fan oven 150°C/300°F).

Separate the egg whites and yolks. Stir the egg yolks with butter, sugar and vanilla sugar creamy. Add spoon by spoon the ground almonds and grated chocolate.

Beat the egg whites to stiff peaks and fold into the batter.

Grease a cake pan and sprinkle with breadcrumbs. Spoon the batter in and bake the cake 25-30 minutes. Let cool overnight in the pan.

Prepare:

Take the cake from the pan and spinkle with the rum. Beat the cream with vanilla sugar and "Whip it" to stiff peaks, spoon in a piping bag and garnish the cake.

Sprinkle with the flakes.