Walnut semolina cake

Ingredients for 12 servings:

• 100 g walnuts, grated
• 4 eggs
• 1 pinch of salt
• 200 g powdered sugar
• 150 g apples, grated
• 75 g semolina
• 25 g cocoa powder
• 100 g butter
• 60 g powdered sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 50 g chocolate, bitter, softened
• 1 tbsp rum

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Separate the eggs, beat the egg whites with a pinch of salt and a third of the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar until frothy, then stir in the peeled and grated apples, semolina, and the nuts mixed with the cocoa. Fold in the beaten egg whites a spoonful at a time. Pour the batter into a greased 24 cm springform pan, lightly dusted with semolina, and bake in a preheated oven (5 minutes) at 175°C (fan oven) on the middle shelf for approx. 35-40 minutes. Once cooled, cut in half horizontally. For the cream, soften the butter, beat with the icing sugar, vanilla sugar, a whole egg, the softened chocolate, and a tablespoon of rum until fluffy. Fill the cake with the cream and spread it on top. Serve with whipped cream.