For the spice cake, cream the butter until fluffy. Add the sugar, vanilla sugar and softened chocolate.
Gradually stir in the three yolks and the spice. Divide the flour into thirds.
Add one third with the milk and rum, sift the second third with the baking powder and stir in.
Finally, fold the third third of flour with the snow into the dough.
Pour into a well-greased cake tin and bake the spice cake at 175 °C for about 45 minutes.
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