Dreamy nut cake

Ingredients for 1 servings:

• 7 eggs
• 405 g sugar
• 1 packet of vanilla sugar
• some lemon zest, grated or lemon flavor
• 170 g flour
• 155 g butter
• 1 pinch of salt
• Jam, for spreading
• ½ tbsp cornstarch
• 150 g walnuts or hazelnuts, chopped
• 1 pack of pudding powder, vanilla
• 400 ml milk
• 100 g cream, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Sponge cake batter: Beat 4 eggs and 100g sugar until fluffy. Stir in the vanilla sugar and lemon zest. Sift in 100g flour and fold in. Bake at 180°C for 25-30 minutes. Shortcrust pastry: Sift 70g flour onto the work surface and make a well in the center. Cut 55g cold butter into small pieces and spread over the flour. Add 35g sugar, salt, and one egg yolk to the well and quickly knead all ingredients into a smooth dough. Let the dough rest in the refrigerator for 30 minutes. Then pour into a springform pan and spread with jam. Beat 3 egg whites with 50g sugar until stiff, fold in the cornstarch, and spread over the jam. Sprinkle some nuts on top. Bake at 200°C for 10-15 minutes. Be careful not to blacken the nuts! You can also sprinkle them on after baking. Let the bases cool. Bring the custard powder, 400 ml milk, and 20 g sugar to a boil. Fold in 1 egg yolk and let cool. Cream 100 g butter until light and fluffy and fold in. Place the shortcrust pastry base on the bottom. Spread one-third of the cream on the egg white layer. Cut the sponge cake in half. Place one piece on top. Then spread the remaining cream on top and place the second piece of the base on top. Now caramelize 200 g of sugar until it is brown and liquid, add the remaining nuts, and quickly pour the mixture onto the cake. Whip 100 g of cream until stiff peaks form and decorate the cake with it.