Separate the eggs. Chop the chocolate.
Cream butter, sugar, yolks, vanilla sugar, grated orange and lemon peel and rum very well.
Mix well spelt flour with baking powder, nuts, poppy seeds, gingerbread spice, cinnamon and chopped chocolate and stir into the yolk mixture.
Beat egg whites until stiff and gently stir into the dough. Pour the mixture into a well-greased and floured cake pan and bake in a preheated oven at 180 °C for about 1 hour. Carry out a needle test!
Brush the finished cake with warmed apricot jam and cover with the chocolate glaze.
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