First separate the eggs.
Beat the egg whites until stiff and put them in the refrigerator. Preheat the oven to 170° top/bottom heat.
Soak the breadcrumbs with the rum, set aside and allow to stand. Cream the butter well with a hand mixer. Then add the sugar and egg yolks and mix until a uniform mixture is formed. Add lemon zest, almonds, block chocolate, soaked bread crumbs, cinnamon and clove powder.
Mix well and fold in the beaten egg whites. Grease a loin pan well and sprinkle with bread crumbs.
Pour in the batter and smooth it out.
Bake for 40 – 45 min, possibly shorter or longer (test with chopsticks!).
Baking time varies depending on the oven. Let the finished cake cool slightly and then turn it out of the pan. Let rest for one day. Decorate the next day: Carefully melt the block chocolate in a water bath.
Meanwhile, spread the cake with apricot jam and spread the liquid chocolate evenly over the cake, starting from the center. Now the cake gets its ‘spikes’ . Spike the cake with the almond sticks to give it its funny look. Now chill a little and then I wish ‘bon appétit’!