A simple but delicious cake recipe:
Prepare a short pastry from the ingredients listed and leave to cool for half an hour. Roll out the dough on the bottom of a cake springform pan (28 cm 0) lined with parchment paper. Prick the bottom several times with a fork. Place cake springform pan in preheated oven. E: Middle. T. 200 C / 12 to 15 min.
For the choux pastry, boil milk with butter, salt and sugar, stir in flour and burn the dough to a dough on the turned off heat. Fold in eggs one at a time. Place choux pastry in a piping bag fitted with a smooth nozzle and pipe 24 walnut-sized mounds onto a baking sheet lined with parchment paper. Place tray in the preheated oven. E: Middle. T.- 225 C / 12 to 15 min. Cool the profiteroles.
Prepare a sponge dough from the ingredients listed. Line the bottom of a springform pan (28 cm 0) with parchment paper, fold in half of the dough and place in the preheated oven.
E: Middle. T. 200 C 10 to 12 min. Bake a second base from the other half of the dough. Cool the bases Spread the short pastry base with smoothly stirred jam and place a sponge cake base on top.
For the filling, stir egg yolks with sugar and rum and beat to a cream. Soak gelatine according to instructions and let it melt in the hot cream. Allow the cream to cool until it is semi-stiff. Whip the cream until stiff and fold into the cream. Add half of the