Rum Cubes

1. Butter biscuit base

egg yolk 6 pcs • sugar granulated 3.5 oz (100 g)

Whisk the egg yolks with sugar into the foam.

2. 

unsalted butter 3.5 oz (100 g)

Stir in melted cooled butter.

3. 

egg white 6 pcs

Beat the egg whites until stiff peaks form.

4. 

water 3.25 tbsp (50 ml) • flour medium 3.5 oz (100 g) • all-purpose flour / plain flour 5.25 oz (150 g) • baking powder for gingerbread 2 tsp

Pour water into the egg yolks, blend, sift in the flour with baking powder and blend well.

5. 

Finally stir in stiff egg whites.

6. 

unsalted butter • flour medium

Pour the dough onto the baking dish (35x30cm) greased with butter and dusted with flour.

7. 

Bake the base in preheated oven at cca 180-375°F (190°C) for 20 minutes.

8. 

rum 3.25 tbsp (50 ml)

Turn cooled base out of baking dish and brush with rum evenly, the best with Cuba rum :). Recommended amount of rum is possible to change according to taste of expected future eaters and it is possible to increase the amount 2-3 times :)

9. Vanilla cream

semi skimmed milk 1,5% 1.6 quart (1500 ml) • vanilla pudding - powder 5.75 oz (160 g) • vanilla sugar 1 oz (25 g)

Cook thick custard from milk, vanilla sugar and custard powder and cool it in a cold water bath stirring frequently.

10. 

unsalted butter 7 oz (200 g) • powdered sugar 3.5 oz (100 g)

Blend well butter with sugar.

11. 

Whisk butter together with custard cooled to room temperature and place over the sponge. Spread evenly. Place in a fridge for a while...

12. 

chocolate topping 7 oz (200 g)

... and melt the chocolate topping.

13. 

Pour the topping over the cake and spread it.

14. 

When it hardens a bit lightly cut it and place the cake in a fridge let it harden. If the topping harden too much you must cut it very slowly, with repeating of knife heating in a hot water.

15. 

It is sufficient to let the cake harden half an hour in a fridge and then is possible to finish cutting along the premarked cubes on the chocolate. Serve decorated with green leaves of stevia or peppermint.