Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with 2 tablespoons of water, sugar and vanilla sugar until foamy. Add the rum.
Mix the crumbled ladyfingers with flour, cornstarch, baking powder and cocoa. Finally, fold in the beaten egg whites.
Pour the batter into the baking pan lined with baking paper and bake at 175 degrees for about 30 minutes. Remove from the pan and let cool well. For the filling, whip the cream with the cream stiffener and the sugar until stiff.
Stir in the rum. Cut the base in half and spread with one half.
Now place the other half of the base on top and spread with the remaining filling. Place in the refrigerator and dust with cocoa before serving.
