INGREDIENTS
- 375g Pondan cake mix
- 7 egg yolks + 3 whole eggs
- 200g margarine
- 150g butter
- 2 Tbsp rum
- Mixer
- Cake mold 18x18 cm
PREPARATION
Pre-heat the oven to 160°C, with the top heat and bottom heat on. Mix the margarine and butter for about 10 minutes until the mixture is smooth.
In another bowl, beat the eggs at high speed for 2 minutes until foamy. Add the Pondan cake mix, then beat again at high speed for 6-7 minutes until thick. Mix the butter mixture, rum and cake batter together, stir well until even. Brush the cake mold with margarine and cover the bottom with baking paper.
Pour cake mixture one layer at a time (3 tablespoons of mixture per layer) in the cake mold, flatten it with a flat spoon, then bake for 5 minutes at 160°C. Take the cake mold out of the oven, then put more mixture onto the first layer, flatten it again, then bake. Repeat these steps until you finished the mixture. Let the cake cool in the mold for 10 minutes, then remove the baking paper.
Cut the cake into slices of about 1 cm thick, and serve.