12 October 2015,14:01 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Beat the eggs and rum for 1 minute on high or until foaming.
  • Mix the sugar with the vanilla sugar, and add it to the egg mixture; blend for another 2 minutes.
  • Mix the flour, baking powder, and cocoa powder; sift half the mixture into the egg mixture and blend briefly on the lowest speed.
  • Prepare the rest of the flour and almond mixture in the same manner. Line a greased 12 inch spring form pan with nonstick baking paper and press the dough flat into it.
  • Bake the pastry base for 25-30 minutes in a preheated 350°F/180°C oven.
  • Place the base on a cake rack and let it cool completely. Slice the base into three layers by cutting it across twice crosswise.
  • To make the butter cream: make the pudding from the package with the sugar and milk.
  • Leave to cool, stirring occasionally. Cream the butter and fold in the pudding mixture.
  • Fill a piping bag fitted with a large star nozzle with three spoonfuls of the butter cream.
  • Spread the rest of the butter cream over the three cake layers and stack the layers on top of each other.
  • Sieve the apricot jam, spread it over the cake and chill in the refrigerator for 30 minutes.
  • Break the chocolate into pieces and melt with the creamed coconut and oil in a bain-marie over low heat.
  • Frost the cake and let set. Squeeze a spiral of butter cream over the cake and decorate with almonds.


For the mixture

  • 5 eggs
  • 2 tablespoon rum
  • 100 grams sugar
  • 1 package vanilla sugar 
  • 200 grams all-purpose flour
  • 1 heaping teaspoon baking powder
  • 2 tablespoon cocoa powder 
  • 200 grams ground almonds

For the filling

  • 1 package vanilla pudding mix 
  • 2½ tablespoon sugar
  • 400 ml milk 
  • 200 grams softened butter
  • 1 heaping tablespoon apricot jam

For the frosting

  • 115 grams plain baking chocolate 
  • ½ teaspoon creamed coconut
  • 1 tablespoon oil 
  • 32 toasted almonds

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