Form a flexible edge is lined with baking paper and bottom crushed kisses of larger pieces. The eggs are separated. Egg whites are broken down into the snow. Cream mix with the latch until thick, firm texture. Yolks are broken with vanilla, rum and sugar until the sugar has dissolved completely and cream becomes thick and sticky. To this was added the egg white snow and cream, stirring gently with a spatula. Half of the mixture was poured into the mold on the kissing. The remaining 10 kisses crushed in large pieces and sprinkle on top. On them pour second half of the cream and smoothed. Cover with plastic foil, tightly adherent, and put in the freezer for 24 hours. After removing the cake is decorated with optional kisses, grated chocolate or another of your choice. * In cream can be added to pureed fruit in season. * If flavored with coconut syrup cake can be adorned with candy Raphael and shredded coconut. * With the above sugar cake is pretty sweet. Optional sugar can be reduced. * The cake can be prepared in a bowl or a silicone cake pan. Bowl (shape) is smeared with whipped cream, sprinkle with chocolate and prepared in reverse order. To turn the cup is immersed in lukewarm water. When the silicone formulation is not necessary. After turning the cake is already decorated.