Mortar with rum cream

Name: Mortar with rum cream
Yield: 1
Ingredients: 75 g Butter, 6 eggs (Gr. M); 7-10 Tbsp salt, 125 g + 3 tablespoons sugar; 150 g Flour; 6 easy go. tablespoons + some cocoa; 1 heaped Tsp baking powder; 2 packages Cream stabiliser; 800 g + 150 g whipped cream; 50 ml Rum; 1 jar (400 g) thickened wild cranberries; 7-10 Tbsp small truffles

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

75 g Butter, 6 eggs (Gr. M)
7-10 Tbsp salt, 125 g + 3 tablespoons sugar
150 g Flour
6 easy go. tablespoons + some cocoa
1 heaped Tsp baking powder
2 packages Cream stabiliser
800 g + 150 g whipped cream
50 ml Rum
1 jar (400 g) thickened wild cranberries
7-10 Tbsp small truffles

Directions

1
Line the bottom of a springform pan (26 cm Ø; approx. 8 cm high) with baking paper. Melt butter at low heat. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 125 g sugar. Fold in the egg yolks one by one. Sift flour, 2 tbsp. cocoa and baking powder on top and fold in. Fold in liquid butter
2
Paint into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Let them cool down
3
Mix 4 tablespoons of cocoa, cream stabiliser and 3 tablespoons of sugar. Whip 800 g cream until stiff, pour in the cocoa mixture. fold in rum
4
Cut the cake base 2 x horizontally. Spread half cranberries and 1⁄3 chocolate cream on the bottom cake layer. Place 2nd cake base on top. Spread the rest of the cranberries, except for 2 tbsp, and 1⁄3 cream on top. Place the bottom cake layer on top. Spread the rest of the cream on the cake. Chill for at least 1 hour.
5
Cut the chocolates in half. Pass the remaining cranberries through a sieve. Whip 150 g cream until stiff and fill into a piping bag with a large star-shaped spout. decorate the cake with cream tuffs, cranberries, pralines and cocoa