30 sponge fingers (use small ladyfingers - best from Holland) 125g unsalted butter, soft 200g icing sugar 3 egg yolks 125g dark cooking chocolate, melted some ‘Stroh’ rum (it is the best rum) ˝ c. sweet cream, whipped a bit of raspberry jam
Mix milk, rum and vanilla sugar in a bowl. Dip 5-6 sponge fingers at a time in the milk-rum mixture. Turn them over and place them immediately into a dish (should be long and rectangular, so that you can make two rows of sponge fingers for 1 layer). Be careful not to break them. Put a bit of raspberry jam on top of the first layer of lady fingers.
Now put some chocolate cream (125g butter, 200g icing sugar, 3 egg yolks, 1 small cream and 125g melted chocolate) on top of the ladyfingers and then place the next layer of soaked lady fingers on top of the chocolate cream. Repeat this process 4 times. The last layer is of course chocolate cream that can be nicely decorated.
Keep cake refrigerated for some time before serving; top it off with some whipped, sweetened cream before serving.