Ingredients:

Batter:

•   200 g    Butter or Margarine
•   250 g    Sugar
•          2    Vanilla Sugar
•          1    Rum Essence
•  1 pinch    Salt
•          6    Eggs
•   300 g    Flour
•   100 g    Potato Starch or Corn Starch
•     15 g    Baking Powder
•                Butter and Breadcrumbs for Bundt Cake Form

Almond Brittle:

•     25 g    Butter
•   125 g    Sugar
•   200 g    Almonds, chopped

Butter Cream:

• 800 ml    Milk
•          2    Vanilla Pudding (Dr. Oetker)
•   200 g    Sugar
•   500 g    Butter, unsalted, soft
•    4 tbs    Red Current Jelly, or other tart red jelly
•                Maraschino Cherries, well drained to decorate

To make cake juicier, sprinkle bottom layers witha mixture of:

•      50g    Sugar
•    50 ml    Water
•   0,2 ml    Rum

Directions:

Cake Batter:
With a mixer blend butter, sugar and vanilla sugar together, add eggs one at a time and rum essence and salt.
Combine flour, potato starch and baking powder and add to batter, one spoon at a time.
Prepare a Bundt Cake form with butter and unseasoned breadcrumbs.
Fill batter into form.
Bake at 350°F for 45 minutes.
Let cool overnight.

Almond Brittle:
Heat the butter, sugar and almonds in a frying pan and stir until light brown.
Pour onto a cookie sheet and let cool.

Butter Cream:
Make the pudding following package instructions. The milk and sugar are the amounts used in the pudding
Transfer the hot pudding into a bowl and let cool, covered with plastic wrap to avoid the pudding surface from  forming a skin.
With a mixer cream the butter and fold in the pudding. It is important that the pudding and the butter are the same temperature to avoid curdling.
If the Cream should curdle, heat 50 g coconut oil and fold it in hot and the cream will get smooth.
Place the cream in the refrigerator until needed.

Assemble:
Transfer 3 tbs of the butter cream into a pastry bag and set aside for later.

Cut the cake twice horizontally.
Now is the time to sprinkle the two bottom layers with the rum/sugar/water mixture.
Spread the Jelly on the bottom layer and top with ¼ of the butter cream

Top with the second section of the cake and spread with another ¼ of the butter cream.

Set the third section on top and cover the whole cake with the rest of the butter cream.

Break or chop the brittle into small pieces and sprinkle over the cake.
Garnish with the pastry bag and top with the Cherries.

Place into refrigerator and cool for about 3 hours for the butter cream to firm.

Cake, kept in the fridge, is still delicious 3 to 4 days later.