A great cake recipe for any occasion:
Beat eggs with water and sugar until creamy, then loosely fold in flour and baking powder. Spread the batter on a baking sheet lined with parchment paper and place in the preheated oven.
E: middle. T: 225 °C / 10 to 15 min.
Turn the sponge out onto a surface sprinkled with sugar, peel off the paper on the spot. Cut the slab lengthwise into 4 cm wide strips and cool.
For the filling, whip whipped cream with sugar and vanilla sugar until stiff. Melt instant coffee in rum, stir into whipped cream with chocolate and cocoa. Allow gelatine to melt according to instructions and fold in.
Spread 2/3 of the filling on the sponge cake. Roll one strip into a snail and place in the center of a cake plate. Follow with the next strips until the cake is evenly round. Spread the top and edges with the remaining cream filling.
Scrape the cooking chocolate onto the surface with a peeler.