Aunt Rita's nut cake

Ingredients for 12 servings:

• 6 egg whites
• 5 tbsp water
• 6 egg yolks
• 200 g sugar
• 250 g hazelnuts
• 200 g flour
• 1 packet of baking powder
• 1 pack of pudding powder, chocolate
• 1 pack of pudding powder, vanilla
• 750 ml milk
• 3 tbsp cocoa powder
• 5 tbsp rum
• 150 g sugar
• 250 g butter
• 1 cup of cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with chocolate buttercream

Beat the egg whites until stiff, then gradually stir in the water, egg yolks, and sugar. Mix the flour with the nuts and baking powder dry and slowly fold into the egg mixture. Line the bottom of a 26cm springform pan with baking paper (do not grease the edges, otherwise the sponge will not rise). Bake at 175°C for approx. 50 minutes. Remove the finished cake from the pan and allow to cool. In the meantime, make the pudding with cocoa, rum, and sugar. (Tip: Add the rum so that the cream doesn’t curdle later and the alcohol is gone. The pudding should be very firm and dark). Allow the pudding to cool. (Sprinkle sugar over it immediately and cover with the lid so that a skin doesn’t form). Once cooled, cream the butter until fluffy and stir in the pudding until a smooth mixture forms. Cut the cake in half twice and fill it with the cream. Spread the remaining cream over the cake. Decorate with whipped cream or other cream, if desired (see photo). Have fun and success baking