Instructions:
1. Pour flour on a baking tin. Press into base.
Add egg, sugar and vanilla sugar. Spread cold fat flakes
over it.
2.
Split with a big knife in order to
link the humid and dry parts.
Then, quickly knead to a smooth
pastry. Wrap in a foil and leave chilled for 30 minutes.
3.
Beat fresh full-fat cheese, sugar, eggs
and vanilla - sugar until fluffy. Take 3
tablespoons of cream. Stir under remaining
whipped cream and sour cream.
4.
Break chocolate into pieces. Mix with
the 3 tbs of cream and melt at low heat.
Allow to cool down a bit.
5.
Stir chocolate batter and rum under
the fresh full-fat cheese.
6.
Roll out at least half of the
short-crust pastry on a slightly mealy
area to the size of the springform's
bottom (26cm = approx. 10inches).
7.
Put into greased springform. Use
remaining pastry to form a roll.
Put it at the edge of the springform
and press up. Feel free to straighten
upper edge.
8. Fill in chocolate - cheese batter and
smooth out.
Bake in a pre-heated oven for 65 - 70 minutes at 175-200°C
/ Fan
assisted at 160-180°C / Gas Mark 2-3.
9.
Let cool down. Take out of the form
and dust with icing sugar. Results in approximately 16 pieces.
The cake should come out somehow like this:
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