Coffee cake with rum

1. 

chicken egg 2 pcs • sugar granulated 5.25 oz (150 g)

Whip the eggs with sugar into the foam.

2. 

rum 2 tbsp (30 ml) • semi skimmed milk 1,5% 1.3 cup (300 ml)

Add rum and milk to the mixture.

3. 

cocoa powder 2 tbsp • coffee instant 2 tbsp

Mix cocoa and coffee well.

4. 

unsalted butter 3.5 oz (100 g) • flour medium 14 oz (400 g) • baking powder for gingerbread 0.5 oz (12 g)

Add melted, cooled butter and flour with baking powder.

5. 

unsalted butter • flour medium

Spread the cake mold with butter, sprinkle with flour and pour the smoothly mixed dough into the mold.

6. 

vanilla sugar 0.25 oz (10 g) • powdered sugar 0.25 oz (10 g)

Bake in a preheated oven for 40-50 minutes at 610°F (320°C) F (320°F (160°C) C). After baking, let the cake cool in the mold, turn it over and sprinkle with a mix of sugars.