Ingredients
Sponge biscuit
egg
4pc
sugar
180g
6.30oz
0.72cup
12tbsp
vanilla
flour
170g
5.95oz
0.68cup
11.39tbsp
baking powder
1tsp
vegetable oil
3Tbs
boiling water
3Tbs
The cream
sweet condensed milk
150g
5.25oz
0.60cup
10tbsp
butter
150g
5.25oz
0.60cup
10tbsp
dark rum
3Tbs
Method
Sponge biscuit
- Whip the eggs until fluffy.
- Add the sugar and vanilla, and keep whipping for a few more minutes.
- Sift the flour with baking powder, and add to whipped eggs. Combine at a low mixer speed.
- Add the oil and boiling water, and combine.
- Bake the sponge biscuit at356F (180C) until cooked.
- Cool, and grind the biscuit into crumbs.
The cream
- Combine the room temperature ingredients, and whip until fluffy.
- Leave a tablespoon of cream for decor; add the rest of the cream to the biscuit crumbs.
- Shape 13 balls of 60g | 2.10 oz, and roll them in cocoa powder.
- Decorate the pieces with the remaining cream.
- Cool the dessert slightly in the fridge.
