- For the batter
- 4 eggs
- 100 grams sugar
- 1 tablespoon Vanilla sugar
- 4 centiliters Rum
- 125 grams Pastry flour
- 2 tablespoons cornstarch
- 75 grams ground Poppy seeds
- For the cream
- 1 packet Vanilla pudding (for 500 ml or 2 cupsof liquid)
- 500 milliliters milk
- 3 tablespoons sugar
- 2 tablespoons powdered sugar (for dusting)
- 250 grams butter
- For spreading
- 3 tablespoons Red currant jelly
Preheat the oven to 180°C (approximately 350°F). Grease a wreath pan with butter and dust with flour.
Separate eggs. Beat yolks and 4 tablespoons of water, sugar and vanilla sugar, then stir in rum. Beat egg whites until stiff and fold into yolks. Combine flour, cornstarch and poppy seeds. Fold into egg mixture and pour batter into pan. Bake until golden brown, about 40-50 minutes. Remove and let cool in the pan.
For the cream: Combine pudding powder with 3 tablespoons milk. Boil remaining milk and sugar in a pot. Stir in pudding milk, bring to a boil and stir. Pour pudding into a bowl, sprinkle with powdered sugar and let cool. Stir in butter. Pour into a pastry bag with a large tip.
Release cake from pan and slice into 3 layers. Coat bottom layer with jelly, add some cream and top with second layer. Repeat and end with third layer. Coat cake with remaining cream.
For the brittle: Heat butter, add walnuts and sugar and caramelize, let cool. Break up and sprinkle onto cake. Slice and serve.