Punch cake

Preparation steps

• This is a cake baked in a 26 cm diameter mold. Bake all three biscuits. Classic - make eggs and sugar, add liquid ingredients, flour, cocoa and baking powder sift before adding ...
• When the second biscuit is baked, the one with 2 eggs, immediately break the hot biscuit into pieces and pour hot topping of butter, chocolate, water, sugar, rum ...) over it. Mix well and return the ingredients to the cake pan, lined with foil to maintain freshness (fresh foil).
• Shape the "biscuit" with your hands and cool well (in the fridge).
• Cook the cream from the listed ingredients. Put the prepared butter and vanilla sugar in the cooled cream. Cut the first and third biscuits in half and prepare a topping for them (heat the milk and rum). Now everything is ready for stacking the cake.
• And then: - put the first part of the dark biscuit and sprinkle it with milk and rum topping - put 1/4 cream - the first part of the light biscuit and sprinkle it with the topping - then again a quarter of the cream - now put that "wet" biscuit that has cooled well - again a quarter of the cream - the second part of the light biscuit, sprinkled with the topping - the last quarter of the cream - the second part of the dark biscuit sprinkled with the topping
• Whenever I stack the cake, I cover the mold with fresh foil and put baking paper on the bottom, cut in half to make it easier to pull out from under the cake when I transfer it to the tray. When I put all the ingredients together, I pull the foil up a bit, so that it "fits" better and fits better, to the edges of the mold.
• Pour the chocolate topping over the cooled cake. I used ganache.