Drunken bride

COOK TIME
60 mins

TOTAL TIME
420 mins

Ingredients

Directions

1. 1

   For the dough, place flour, baking powder, cocoa, 9 tablespoons of sugar, 1 packet of vanilla sugar, eggs and oil in a bowl. Stir with the whisk of the mixer until smooth. Spread the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes (test with sticks). Take out and let cool down for about 10 minutes.

2. 2

   1⁄4 Mix l milk, rum and 6 tablespoons sugar. Prick the hot cake several times with a chopstick and pour the milk mixture on top. Let it cool down. Remove the cake from the mould and place a cake ring around it.

3. 3

   For the chocolate pudding, boil 600 ml of milk. Mix the pudding powder with 5 tbsp. sugar and 150 ml milk, then stir into the boiling milk, bring to the boil and simmer for about 1 minute while stirring. Spread the hot pudding on the cake, cover with foil and let it cool down. Then chill for at least 4 hours.

4. 4

   Remove foil and cake ring. Whip the cream and 2 sachets of vanilla sugar until stiff, while pouring in the cream firming agent. Spread the cream on the pudding. Peel off the chocolate with a peeler. Decorate the cake with it.

5. 5

   Spooned: Put all the ingredients for the dough into the bowl together and mix well. Instead of using the scale, measure flour, sugar and co. with a tablespoon.

6. 6

   Soaked: If the cake is still hot when sprinkled, the mixture of rum and milk is absorbed particularly evenly.

7. 7

   Covered: The pudding cools down on the cake. To prevent skin from forming, place the cling film directly on the surface.

8. 8

   Coated: When the pudding is completely cooled, spread the stiffly whipped cream loosely with a dough scraper.

Nutrition Facts

KCAL
380 kcal

CARBS
36 g

FATS
22 g

PROTEINS
6 g