When I was a little girl, my mother used to bake these delicious little snow cakes. They were so good, I could never wait for them to cool, so I once decided to try a little bitty pretty piece. Damn it was tasty, so I took another.. and another, piece by piece, till I suddenly realized, there’s nothing left. You can Imagine the face my mother made when she wanted to serve it. Anyway, here’s the recipe, and if you’re making it, I strongly advise you to hide it from the children.
Preheat the oven to 400 F. in a medium bowl, whisk all ingredients together using a hand mixer and divide the dough into 3 parts. Using the rolling pin, roll each part out into a square 0,3 inch thick. Best if you roll the dough, when it’s already in a slightly floured square baking tin. prick it with a fork and bake for about 10 minutes. This way you get 3 thin layers. Set aside and let it cool.
Heat 2 cups milk over medium. Meanwhile mix together the remaining 2 cups milk, starch or flour and sugar. When the milk boils, remove it from heat and add the milk, sugar and flour mixture. Stir well and heat over low so the mixture thickens. Set aside and let it cool. Add vanilla extract, rum and butter and mix until smooth.
Place the first layer on a serving platter and spread half of the frosting evenly over the top of the layer. Top with another layer and top this one with the other half of the frosting. Repeat with the third layer and leave aside while making the chocolate topping.
Melt the chocolate and butter, add water and sugar and whisk together. Cover the top of the cake evenly with the chocolate frosting. Let it rest overnight in the fridge, so it softens. Slice to smaller pieces.