When the steamed cream has cooled down, add 80 g of previously whipped butter to it (mix until it thickens and becomes foamy) and mix everything together well. Add one tablespoon of rum (or according to your taste) and all the chopped dry ingredients to that mass.
Mix well and transfer to transparent foil and shape the salami, tie its ends firmly (I use the metal strings that come with the freezer bags) and put it in the fridge. For a nice shape, I turn it a couple of times every 10 minutes and shape it additionally.
When the salami has cooled enough, take it out of the plastic film and cover it with chocolate powder, which turned out to be the best, it makes a nice crust, it doesn’t fall off and it doesn’t get your hands dirty.
Cocoa powder, powdered sugar or finely grated chocolate will serve as a substitute, wrap it in white paper and chop as needed. On the tray with the small cakes, you can see how the salami looks like with a crust made of chocolate powder, and in the cover picture it is with cocoa powder.
You can make the salami in a triangular mold or in a mold for loin of venison when making a double measure, which you need to cover with plastic film beforehand.
The salami is easy to cut, it does not curl or fall apart thanks to the steamed egg, so you can cut it into very thin slices.
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