Walnut cake

Ingredients for 1 servings:

• 200 g butter
• 300 g sugar
• 10 eggs
• 200 g wheat flour, type 405
• 1 packet of baking powder
• 200 g dark chocolate coating
• 250 g walnuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light and juicy, with a nut meringue topping

Beat the butter with 150 grams of sugar until fluffy. Separate the eggs and refrigerate the egg whites until ready to use. Gradually stir the egg yolks into the butter and sugar mixture. Mix the flour and baking powder well, sift them into the egg, butter, and sugar mixture, and stir to form a smooth dough. Line a baking sheet (approx. 35x45cm) with baking paper and spread the batter on it. This is best done with an angled spatula. Preheat the oven to 180°C. Beat 10 egg whites in a large (!) bowl until very stiff, gradually adding the remaining 150 grams of sugar. Chop the walnuts and 100 grams of chocolate coating and fold into the beaten egg whites. Spread the mixture onto the smoothed batter. Place the cake in the oven, immediately reduce the temperature to 160°C (fan oven), and bake for about 30 minutes. Allow to cool thoroughly. Melt 100 grams of chocolate coating in a freezer bag in a water bath, cut off a corner and spread the liquid chocolate coating in a thin stream over the cake as desired.