Knitting Needle Cake

Preheat the oven to 150 °C fan (175 °C conventional) and grease a 26 cm springform pan, then dust with flour.

In a bowl, beat the eggs, sugar, oil, lukewarm water and vanilla sugar until frothy.

Mix the flour with the baking powder and briefly fold into the egg mixture, just until no dry flour is visible.

Pour the batter into the prepared pan and bake for about 50 minutes.

Immediately after baking, poke the cake several times with a knitting needle and let it cool for about 10 minutes.

Whisk the coffee with rum, cocoa powder and powdered sugar until smooth.

Soak the still-warm cake with the coffee-rum mixture and let it cool completely on a wire rack.

Whip the cream with 1 tbsp sugar until stiff and spread evenly over the cooled cake.

Before serving, drizzle the cake with egg liqueur.