Ingredients:
For the sponge cake base:
4 eggs
4 tbsp water, hot
200g sugar
200g flour
2 tsp, broken baking powder
For covering:
2 glasses of cranberries
4 cups of cream
5 pack. Cream stiff
1 packet of shortbread biscuits
Rum (straw rum, 80%), amount as required
For the casting:
2 packs of couverture, cake icing or chocolate,
2 tbsp rum
Preparation:
Beat the eggs with the water and sugar with a hand mixer on the highest level for about 5 minutes. Then mix in the flour and baking powder with a hand mixer on low speed.
Now spread the dough onto the baking tray lined with baking paper. Put in the oven and bake at 190°C for 20 to 25 minutes. Then let it cool down.
Then distribute the cranberries evenly over the surface of the sponge cake base. Beat the cream with the whipped cream stiffener and spread on the cake. Briefly dip the butter biscuits individually into the rum, then cover the cream evenly, densely and completely.
Then melt the couverture, stir in some rum, then distribute evenly over the cookies.
Refrigerate until serving so that the rum can infuse the cream. Drunken cake tastes best when made a day in advance.