For the base, mix the sugar, vanilla sugar, fat and salt until creamy, then add the eggs. Mix flour with baking powder and pudding powder and stir into the mixture, then add rum and chocolate chips. Preheat the oven to 175 °C top and bottom heat (150 °C convection oven). Line the bottom of a cake springform pan (26 cm ø) with parchment paper, grease the sides, pour in the batter and smooth the surface.
Bake the dough for about 20 minutes and then cool.
In the meantime, make a pudding with milk, 2 tbsp. sugar and caramel pudding powder. Then place cling film directly on the surface to prevent a skin from forming, and cool the pudding completely in a cool place.
In the meantime, cut the soft cream toffees into small pieces. When the cake base has cooled, chop the dark cooking chocolate a tiny bit and put the pieces in a small freezer bag. Heat water in a small saucepan and hold the bag of chocolate in until melted.
Now pat the bag dry and squeeze the melted chocolate into one corner. Hold the bag over the cake base, use scissors to cut the filled tip of the bag into small pieces and use the liquid cooking chocolate to draw a stripe pattern over the cake base.
Whip the whipped cream with the tsp sugar and cream stiffener. When the pudding has cooled, fold in half of the whipped cream to make a creme en