Separate the eggs, whisk the eggwhites. Add the Mileram cream and the dry ingredients. Gently fold in the egg whites. Then take 2/3 of the total mixture and spread it over the cake tin, mix the cocoa into 1/3 of the remaining mixture and add a little rum if desired. Arrange the dark part of the cake on the cake tin as desired.

Preheat the oven to 175 degrees. Bake for 50-60 minutes. Check with a toothpick or a skewer on one part before taking out. The toothpick should be dry when you pull it out.

IMPORTANT – If baking in a conventional tin, be sure to grease it well. It can also be lightly dusted with almond flour (after the greased layer).

The icing (as on the photo) can only be made with a SILICONE baking tray!!! If you don’t have one, just make a classic icing or leave out the icing.

How to make the chocolate icing:

Cool the cakes and then remove from the silicone mould. Clean the silicone mould of any crumbs and wipe well. Melt the chocolate, brush it into the clean silicone mould around the sides and pour the rest into the mould. Move and turn the chocolate evenly over all the sides of the mould. Then carefully place the cake back in the mould and place everything in the fridge to set. Once it has set (at least a couple of hours in the fridge), carefully peel the silicone mould off the cake.