Mocha Rum Cream Layer Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 21 g |
Ingredients
- 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)
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.
