Berry waffle cake à la Didi

Ingredients for 10 servings:

• 8 m.-sized eggs
• 8 tbsp water, hot
• 1 bag of lemon peel
• 135 g sugar
• 200 g flour
• 1 bottle of rum flavoring
• 50 g hazelnuts, ground
• 500 g butter
• 2 packs of vanilla pudding powder for cooking
• 4 tbsp sugar
• 1 liter of milk
• 125 g currants, red
• 125 g blackberries
• 125 g raspberries
• 125 g blueberries

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Separate the eggs. Beat the egg whites until stiff and set aside. Grate the lemon zest. Heat the water. Beat the egg yolks with the water, lemon zest, and sugar until frothy. Add the baking powder, sifted flour, rum flavoring, and hazelnuts and continue beating with a hand mixer. Finally, fold in the egg whites. Gradually pour the batter onto the hot waffle iron and bake the waffles. After baking, let the waffles cool. Remove the butter from the refrigerator and let it come to room temperature. Prepare a pudding from the pudding mix, sugar, and milk according to the package instructions. Pour the pudding into a bowl, place plastic wrap directly on top, and let it cool to room temperature (do not refrigerate). Then mix with a mixer (with beaters). Put the butter in a mixing bowl and beat briefly with the mixer (with beaters) on the lowest speed until smooth, then on the highest speed until fluffy. Add the pudding a tablespoon at a time to the fluffy butter while continuing to beat. Continue beating until a smooth cream forms. Mix 2/3 of the berries into the buttercream. Place a cone in a cake ring. Separate the hearts from 2 cones and place them alternately, straight and upside down, against the edge of the cake ring. Spread the bottom cone about 4 cm thick with buttercream. Place another cone on top and also spread with buttercream. Repeat this process until all the buttercream is used up. Decorate the last layer of buttercream with the remaining berries. Chill the cake. Remove from the refrigerator about 20 minutes before arranging and serving to allow the aroma to develop.