Prague Nut Cake

Ingredients for 1 servings:

• 6 eggs, separated
• 200 g sugar
• 200 g walnuts, ground
• 1 tbsp flour
• 1 tbsp breadcrumbs
• 1 pinch of salt
• Butter for the mold
• Breadcrumbs for the mold
• 250 g cream
• 2 tbsp vanilla sugar
• 2 tbsp walnuts, ground
• 150 g powdered sugar
• 3 tbsp water, hot
• 1 tbsp rum
• 12 walnut halves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 180°C fan/convection oven. Grease a 26cm cake tin and dust with breadcrumbs. Separate the eggs. Beat the egg yolks with the sugar until frothy. Mix the ground nuts with the flour and breadcrumbs. Beat the egg whites with salt until stiff peaks form. Fold the beaten egg whites and nuts into the egg yolk cream. Pour the mixture into the tin. Bake in the preheated oven on the middle rack at 160°C fan/convection oven, gas mark 2, for about 35 minutes until golden brown. Allow the cake to cool in the tin, turn out onto a plate and let stand for about 24 hours. For the cream, whip the cream with the vanilla sugar until stiff peaks form and fold in the ground nuts. Cut the cake in half. Spread the cream on the bottom half. Place the pastry lid on top. For the glaze, mix the icing sugar with hot water and the rum until smooth. Cover the cake evenly with the glaze. Decorate each cake slice with a walnut half.