Italian rum cake

Preparation steps

• Prepare the biscuit mixture. Separate the egg whites from the yolks and beat with 50g of sugar until stiff. Add the remaining half of the sugar-50g + bourbon vanilla sugar to the egg yolks and beat on the highest speed until they become light, creamy and double in volume. Add oil in a thin stream, then milk, yogurt, vanilla aroma. Mix and add flour with baking powder. Mix well to combine everything. Beat half of the egg whites with a mixer on the lowest speed, and mix the rest by hand. Divide the mixture into three parts and bake three crusts. Bake at 170C-25 min or at 180C-15 min. It depends on your oven. The mold is round 24 cm.
• While the crusts are baking, prepare the pudding. Add sugar to 600 ml of milk and put on low heat. Dilute pudding powder + flour in 100 ml of milk. Slowly stir in the milk and cook until it thickens. Divide the hot mixture into two parts and mix the chocolate into one and the bourbon vanilla sugar and vanilla flavor into the other. Transfer the lukewarm creams to the refrigerator to cool well. When the creams have cooled, mix 100 ml of whipping cream into each cream.
• Make a cream to coat the whole cake. Mix the cream cheese, sugar, yoghurt and vanilla aroma briefly, then pour in the whipped cream and beat until the whipped cream is whipped.
• Make a topping. Put water and rum sugar on the fire, cook until the sugar melts. Remove from the heat and add the rum. Stir.
• Place the first crust on a serving tray and pour over the prepared topping, when the topping is absorbed, coat with the obtained vanilla cream. Press with another crust which you also toss with topping. Place briefly in the refrigerator to squeeze the first cream, then coat with chocolate cream and cover with the third crust which you also top with rum topping. Place the cake in the refrigerator to cool. When the cake has cooled well, coat it whole with the resulting cream cheese. Decorate as desired. I used cranberry jam and grated chocolate.