Walnut cream sponge cake

Ingredients for 1 servings:

• 200 g walnuts, halved
• 6 eggs
• 200 g sugar
• 2 packs of pudding powder, vanilla
• 125 g flour
• 1 tsp baking powder
• 1,000 g cream
• 1 tsp powdered sugar
• 1 pack of cream stiffener

Instructions

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

Remove 16 nice halves from the walnuts, grind the rest finely, and set aside 1 tablespoon. Separate the eggs, beat the egg whites, sprinkle in the sugar, and beat the egg whites until stiff. Whisk the egg yolks and fold into the beaten egg whites. Sift the custard powder, flour, and baking powder over the mixture and carefully fold in. Line a 28 cm springform pan with baking paper, pour in the batter. Bake in a preheated oven at 200°C (top and bottom heat) for approx. 20-25 minutes. Remove the baking paper and let the base cool. Cut the base in half. Whip 500 g of cream until stiff, fold in the ground walnuts. Spread half of the walnut cream on the bottom layer, place the second layer on top, and spread the remaining walnut cream on top. Place the third layer on top. Whip 250 g of cream with 1 teaspoon of icing sugar until stiff. Cover the cake with this mixture and chill. Whip 250g of cream with the cream stabilizer until stiff, then transfer to a piping bag. Mark 16 slices and decorate with the cream. Sprinkle with the remaining ground walnuts and place the walnut halves on top.