Mocha Rum Cream Layer Cake

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Mocha Rum Cream Layer Cake
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Health Score:
38 / 100
1 hr 10 min.
ready in 3 h. 10 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie344 cal.(16 %)
Protein7 g(7 %)
Fat20 g(17 %)
Carbohydrates29 g(19 %)
Sugar added19 g(76 %)
Roughage0.3 g(1 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.1 mg(9 %)
Vitamin K2.1 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C1 mg(1 %)
Potassium210 mg(5 %)
Calcium98 mg(10 %)
Magnesium21 mg(7 %)
Iron1.2 mg(8 %)
Iodine7 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids10.5 g
Uric acid8 mg
Cholesterol215 mg
Complete sugar21 g


For the cake
4 eggs
125 grams sugar
3 Tbsps hot water
2 Tbsps Instant coffee
1 packet Vanilla sugar
1 pinch salt
75 grams Pastry flour
25 grams cornstarch
1 tsp Baking powder
For the filling
6 sheets clear gelatin
250 milliliters milk
50 grams sugar
4 egg yolks
6 Tbsps Rum
250 milliliters Whipped cream
For decorating
250 milliliters Whipped cream
50 grams Chocolate
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugarsugarChocolateeggsalt

Preparation steps


For the cake, separate eggs. Mix egg white and 40 grams (approximately 1/3 cup) sugar until stiff. Beat egg yolks, remaining sugar, hot water, coffee, vanilla and salt, until thick and foamy. Fold egg white mixture into egg yolk mixture. Sift flour, cornstarch and baking powder over mixture and fold in with a whisk. 


Line bottom of a springform pan, about 26 cm (approximately 10 inches) diameter, with parchment paper. Spread batter in pan until smooth. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), about 30-35 minutes. Let cake cool in pan for about 10 minutes, then invert on a wire rack lined with parchment paper. Remove parchment paper from bottom of cake. Let cake cool completely.


For the filling, soak gelatin for 5 minutes in bowl of cold water. Heat milk, sugar and egg yolks in a double boiler, while stirring, until mixture thickens. Squeeze excess water from gelatin, then stir into milk mixture until gelatin dissolves. Remove from heat and let cool. Stir in rum. Refrigerate mixture briefly until it begins to gel. Mix cream until stiff and fold whipped cream into rum mixture.


Halve cake horizontally. Place bottom cake layer in a pastry ring. Spread rum cream filling over bottom cake layer. Place top cake layer on rum cream filling. Cover and refrigerate for 1-2 hours until well-chilled.


Carefully remove pastry ring. Mix cream until stiff and spread over cake sides and surface until cake is completely coated. Sprinkle grated chocolate on cake sides. Dust cake surface with powdered sugar. To serve, cut into slices.