Hungarian walnut cake

Ingredients for 1 servings:

• 5 eggs, separated
• 300 g sugar
• 12 tbsp water
• 150 g walnuts, ground
• 250 g flour
• 1 packet of baking powder
• 150 g butter, soft
• 150 g sugar
• 150 g walnuts, ground
• some rum

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

rich but tasty

Beat the egg yolks with water and sugar until frothy. Sift in the flour and baking powder and fold in with the walnuts. Finally, carefully fold in the stiffly beaten egg whites. Pour into a springform pan lined with baking paper. Bake in a preheated oven at 180°C for about 20-30 minutes. Allow to cool (ideally overnight), then cut in half horizontally. For the cream, beat the butter and sugar until light and fluffy. Add the walnuts and rum. Place a cake ring around the bottom layer, spread about 1/4-1/3 of the cream on it, and place the middle layer on top. Spread the same amount of cream on top and place the lid on top. Remove the cake ring and spread the remaining cream all over the cake. Decorate as desired with dots of cream, walnut halves, chocolate decorations, etc.