For the Schwedenbomben Schnitten, beat the eggs, powdered sugar, vanilla sugar until foamy, then gradually stir in the oil and water.
Finally, sift flour, baking powder and cocoa powder and fold into the dough. Line a baking tray (28 x 18 cm) with baking paper and pour in the batter and bake at 180 degrees. Let the cocoa base cool down.
Place frame around the cocoa base and spread the sponge cake with jam.
For the cream, remove the wafers from the Swedish bombs. Mix Swedish bombs, mascarpone and coconut. Soak gelatine in cold water and squeeze out.
Heat 2 tablespoons rum and dissolve the gelatine in it (let it cool down a bit) and add it to the Swedish bomb mixture. Whip the cream until stiff and stir into the cream.
Spread and smooth the whole on the sponge cake base and sprinkle with coconut flakes. Refrigerate the Schwedenbomben slices for a few hours.