Brittle cake

Ingredients for 1 servings:

• 80 g butter, soft
• 100 g brown sugar
• 4 eggs, separated
• 100 g nuts, ground pecans (or similar)
• 1 tsp baking powder
• 100 g flour
• 100 g chocolate shavings
• 1 lime(s) and an orange, the juice for soaking
• 3 tbsp rum
• 1 tbsp honey
• 140 g sugar
• 100 g nuts, chopped pecans
• 350 ml milk
• 1 pack of pudding powder, vanilla
• 100 g butter
• 3 tbsp eggnog
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

A MUST for all nut lovers!!!!

For the cake batter: Cream the butter and sugar until creamy, then gradually stir in the egg yolks. Mix the flour with the nuts, chocolate, and baking powder, then fold in the stiffly beaten egg whites. Pour the batter into a 26cm springform pan and bake for 35 minutes in a preheated oven at 175°C. Squeeze the juice of the lime and orange, mix with the honey and rum, and brush the cake with it several times (to soak). Wrap the cake in aluminum foil and leave to set in the fridge overnight. For the brittle: Caramelize 100g of sugar in a pan until light brown, remove from the heat, mix in the nuts, and spread the whole thing on a greased plate. For the cream: Make a pudding from the milk and the remaining sugar, then let it cool. Cream the butter and icing sugar until fluffy, then stir in the pudding and egg liqueur a spoonful at a time. Now spread the cream over the cake, crumble the brittle, and cover the cake all over with it! It sounds complicated, but it’s worth it!