A simple but delicious cake recipe:
1. preheat the oven to 180 degrees Celsius (convection oven 160 degrees Celsius , gas mark 2).
Put the vanilla sugar, sugar, flour, salt, butter in pieces, the egg yolks and rum in a large enough bowl. Knead everything together with your hands to a smooth dough.
Grease the baking pan. Roll out the dough round on the floured surface, place it in the mold and raise a 3 cm high rim with your hands. Prick the bottom of the dough a few times with a fork. Cut out parchment paper the size of the mold, place on top of the dough. Put the peas on top and blind bake the bottom in the oven for 12 minutes. Take out, remove the peas and the parchment paper.
Turn the oven temperature down to 150 °C (fan 130 °C, gas mark 1). 3.
Break the chocolate into pieces. Bring whipping cream and milk to a boil while stirring. Add the chocolate pieces and let them melt while stirring, then cool down a bit. Mix and fold in the egg.
Pour the chocolate mixture onto the pre-baked base and bake the cake for another 20 minutes, cool in the pan and set the topping. Before serving, whip the whipped cream with powdered sugar until stiff, spread as a dab on each piece and stick 1 chocolate ornament in each.
Cut into 8 pieces.
Bake with bottom heat. The base is too soft for me. Maybe replace a little bit of flour with ground hazelnuts or almond kernels.
Orange baking to the flour.
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