Rum cake

1 serving


Rub 180 g of sugar, 2 eggs and 6 egg yolks thoroughly for 30 minutes, add flour, strong foam of 6 egg whites to them and mix everything until a homogeneous biscuit mass is obtained. In 2 small trays, oiled and floured, bake 2 biscuits and cut out 2 identical round layers the size of a cake pan. Interlayer the layers with filling, glaze and decorate with candied fruits on top. Glaze the cake with warm glaze, heating it if necessary. Cook the cake 2 days before consumption.