Rummikook - Miila koogid

Rum cake

Since there is always a reason to celebrate, today is Miila koogid's 5th birthday and the opening of my website. And what certainly shouldn't be missing from today's important day is a delicious cake.
For this occasion, instead of the classic rum cake balls, I made an eye-catching and delicious rum cake, or a cake instead?
It is certainly suitable for any party table, can be made from simple ingredients and is affordable for everyone.

The recipe is calculated for a 20cm diameter cake tin. If you want to make a smaller cake in a larger tin (24cm), multiply the ingredients for the biscuit base and chocolate coating by 1.5.
But let's start by baking the biscuit.

Sponge

eggs 10tk
sugar 125g
butter 60g
wheat flour 125 g
potatoe starch 6g
baking powder 2g
salt

Preheat the oven to 175 degrees, I also use convection.
Whisk the eggs with the sugar until stiff. This takes about 10 minutes with a machine.
Melt and cool the butter.
Mix together the dry ingredients.
Sieve the dry ingredients into the egg mixture in three parts. Mix gently with bottom-up movements.
Add the cooled butter and mix until smooth. Do not beat or whisk any more!
Pour the biscuit onto a baking sheet covered with baking paper, if possible use a larger cake tin so that the biscuit remains of an even thickness.
Bake for 15-20 minutes, depending on the thickness of the biscuit. It took me 16 minutes to cook the biscuit. The finished biscuit will be slightly springy to the touch.
Place the finished biscuit on a wire rack, remove the tin and leave to cool.

While the biscuit is baking, prepare the biscuit base.

Cookie base

digestive biscuit 85g
butter 40g

Crush the biscuits and melt the butter. Mix together and press into the bottom of a 20cm diameter cake tin. Keep in the fridge.

Filling

condensed milk 120g
sour cream 170g
butter 30g
cocoa 10g
dark chocolate (54-56%) 100g
dried cranberries 50g
rum essence

Melt the chocolate and butter together.
Crumble the cooled biscuit and add condensed milk and sour cream, mix until smooth.
Add chocolate, cocoa, dried cranberries and rum essence to taste, mix.
Press the finished mixture evenly onto the bottom of the cookie and place in the refrigerator.

Cover

whipped cream 50g
dark chocolate (54-56%) 35g
milk chocolate 15g

Heat the whipped cream until boiling and melt the chocolates.
Mix together and pour over the cake. Refrigerate for a few hours.
Remove the cake tin with a hot, sharp knife. (Wet the knife under hot water, dry with paper towels)

Decorate with whatever you like. I prefer berries and anything else you can get from nature. From lingonberry and blueberry stems to roses grown by my mother.