Layer Cake

Try this delicious cake recipe:

First, knead together the ingredients for the shortcrust pastry. Do not knead too long with your hands so that the dough does not get warm. Then divide the dough roll into five equal pieces. Roll out each piece of dough and layer on top of each other on aluminum foil, each bottom should be separated from the next by foil. all together for half an hour in the refrigerator form. Then bake the bases one by one at 180 °C in a heated oven.

Depending on the desired degree of browning, between 15 and 20 min. Then carefully lift the bottoms on the spot with a pan knife, if they are still warm, the narrow bottom breaks on the spot. Then cool the bottoms well. For the filling, make a custard according to package directions using the custard powder, the l milk and the 4 tbsp sugar. While the pudding is still hot, melt the coconut oil and stir well. When the pudding is at room temperature, like the creamy butter, carefully add the pudding to the butter by the spoonful, stirring constantly. Then divide the cream into two equal halves.

Mix one half with the cocoa. Stir the other with the rum flavoring.

Then, alternate layers of the light and dark creme and jelly, respectively. The top layer should be dark. Then smooth the sides of the cake with light cream. Use a wine glass to

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