How to make
1 cup = 8.5 fl oz (250 ml).
Prepare the cake layers by beating the egg with the sugar and adding the yoghurt with the ammonia soda and the lemon juice. Add the flour sifted with the baking powder in portions (the leavening agents may look like a lot to you, but don't worry, that's how it should be) and the vanilla sugar. Form a soft dough, by adding a little flour, if necessary. We don't have to knead, but only as much as it is needed to achieve smoothness.
Divide it into 3 equal parts and roll out each one into a thin crust. Bake them for 8 minutes each and cut a cake layer from it using the mold in which we will bake (9″ /23 cm/ diameter cake tin is ideal and it is best to have a detachable bottom).
Prepare the cream by placing 3 1/3 cups (800 ml) of milk on the stove with the sugar. Beat the eggs with the remaining milk, vanilla sugar, rum, essence and starch. When the milk boils, remove it from the heat and pour the egg mixture in a thin stream, by beating constantly with a wire whisk.
Place it back to the hob at minimum temperature and continue stirring, until the cream thickens.
For the syrup, put the water, sugar and jam on the stove and boil for 10 minutes.
Grease the cake tin and place the first cake layer in it. Pierce it lightly with a fork and syrup it without overdoing it. Pour some of the cream and add the next layer, I leave it dry, but if you want, syrup it. Pour the cream again, smooth it out evenly and place the last layer, again by syruping it lightly. Distribute the remaining cream and sprinkle with roasted and finely chopped walnuts and pine nuts. Leave it in the refrigerator to harden.
After it has been left long enough (about 4 hours), unclip the cake tin and cover the walls of the cake with finely grated dark chocolate.
For decoration, roll out the black fondant into a fine crust. I do it on a silicone base, so that it doesn't stick to the worktop. Cut out numbers and arrows and arrange them on the cake like a clock showing the coming of the New Year (11.58 for example). Then cut out stars with a mold, with which you can stick on the sides of the cake for a more festive look. To stick well, moisten them lightly.
Serve them on the night of the holiday with a glass of champagne.
Enjoy!
