Ingrid's nut cake

Ingredients for 1 servings:

• 6 eggs, separated
• 225 g sugar
• 4 tbsp water
• 100 g flour
• some cinnamon
• 200 g nuts, grated, roasted
• ½ pack of baking powder
• 400 g whipped cream
• 2 packs of cream stiffener
• 3 packs of vanilla sugar (natural)
• 400 g whipped cream
• 100 g nuts, grated, roasted
• 2 packs of cream stiffener
• 2 packets of vanilla sugar (natural)
• 1 tbsp sugar
• 14 nuts, whole, roasted

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

First, roast the nuts in a pan and let cool. Separate the eggs, beat the egg whites until stiff, then beat the egg yolks until frothy and add the hot water. Now stir in the sugar. Carefully stir in the cinnamon, nuts, baking powder, and flour, then fold in the stiff-beaten egg whites. Pour the batter into a 26cm springform pan lined with baking paper and bake for 30-40 minutes at approximately 180°C. After baking, let the cake cool and divide it into two layers. Now, beat the cream for the filling until slightly fluffy, then stir in the cream stabilizer and vanilla sugar. Beat the cream until stiff, setting aside 4 tablespoons of this. Then spread the larger amount of cream on the first layer and place the second layer on top. Now proceed in the same way with the cream for the decoration, but here stir in the ground nuts, vanilla sugar, and cream stabilizer and beat until stiff. Spread the mixture on the top layer and the sides. Then, using the reserved cream, pipe 14 dots onto the cake using a piping bag with a star nozzle and decorate them with roasted whole nuts.