5 eggs

180g sugar

100g wheat flour

100g cocoa powder


500ml whipping cream 33-36%

3-4 tablespoons powdered sugar

2 teaspoons gelatin

2 teaspoons lemon juice

2 tablespoons rum

Soaking syrup:

100ml rum

50ml water


180g plum jam


100ml heavy cream 30%

60g milk chocolate

60g dark chocolate

1 tablespoon butter

Sponge: Beat the egg whites (separated from the yolks) until stiff peaks form, then add sugar and continue beating until a shiny thick foam forms. Add the egg yolks and beat for about 5-7 minutes. Then add sifted flour mixed with cocoa and carefully mix. Pour the mixture into a cake tin (a springform pan with a diameter of about 19-20cm, with the bottom lined with parchment paper) and bake for about 30 minutes at 180°C. Remove from the oven and let it cool in the tin for about 30 minutes. After this time, turn the tin over, place it on a rack and let the sponge cool completely. Then cut it in half.

Glaze: Bring the heavy cream to a boil, then remove from heat, add the chocolate and mix thoroughly after a few minutes.

Cream: Add 2 teaspoons of gelatin to 3-4 tablespoons of warm water, let it stand for a few minutes. Then add lemon juice and rum, mix and heat carefully. Beat the whipping cream with powdered sugar. Add the gelatin mixture and mix thoroughly. Put the first part of the sponge back in the tin, soak with half of the soaking syrup (prepared by mixing water with rum), spread half of the plum jam and pour all the cream over it. Cover with the second part of the sponge, soak with the remaining soaking syrup and spread the remaining jam. Pour the glaze on top. Decorate with whipped cream as desired. Chill in the refrigerator for 2-3 hours.

Enjoy your meal!


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