Separate eggs. Whip egg whites until stiff. Blanch almonds (scald), remove brown skins. Grind almonds. Finely grate chocolate.
Beat butter, sugar and egg yolks until thick and fluffy. Stir oat flakes, grated choc and rum into the cream.
Sift 2 tbsp. flour and baking powder (each cake) over the batter and stir in.
Finally, carefully fold in the stiffly beaten egg whites with a whisk.
Preheat the oven to 220 °C. Line a cake springform pan with baking parchment. Pour in the dough and smooth it down. Bake on the middle shelf for 40 minutes, maybe check the baking.
After baking, leave the cake base in the pan for 10 minutes, then turn it out and cool completely on a cooling rack.
Hollow out cooled cake base with a kitchen knife and a spoon, leaving a base about 1 cm thick and a rim 3 cm wide.
Crumble the hollowed out cake dough quite finely. Drizzle the rum over it and let it sit for a few minutes.
Toast the oatmeal in butter over medium heat, turning throughout, until golden brown. Grate dark chocolate as finely as possible.
Whip cream and vanilla sugar until stiff. Mix about 2/3 with toasted oat flakes, grated chocolate and rumgetraenkten cake crumbs. Fill into the hollowed out cake, smooth into a dome shape.
Fill the remaining whipped cream into a piping bag with a star nozzle. Decorate whipped cream tuffs on the edge of the cake, st
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