For the crumb cake, finely chop pine nuts. Heat the chocolate and let it melt. Bring butter to hand heat and beat with powdered sugar, vanilla sugar and salt until fluffy, gradually add eggs, rum and yolks and beat again until fluffy. Finally, stir in finely grated sponge or sponge cake crumbs, pine nuts and chocolate.
Butter a loaf pan and sprinkle with crumbs. Pour the mixture into the mold and smooth the surface. Bake in a preheated oven at 160 degrees convection for about 1 hour (do a needle test). Allow the crumb cake to cool in the pan, turn out of the pan and allow to cool. Sprinkle with powdered sugar.
Preparation Tip:
Crumb cake is a fine dessert for afternoon coffee.
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