Filled walnut cake

Ingredients for 1 servings:

• 8 egg yolks
• 150 g sugar
• 1 packet of vanilla sugar
• 180 g ground walnuts
• 30 g breadcrumbs
• 1 tbsp rum
• 1 tbsp cocoa powder
• 50 g flour
• 1 tsp baking powder
• 8 egg whites
• 250 ml whipped cream
• 1 packet of vanilla sugar
• 100 g jam (cranberry jam)
• 100 g powdered sugar
• 1 tsp instant coffee powder
• 2 tbsp rum

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with cranberries and cream

For the batter, beat the egg yolks, sugar, and vanilla sugar until frothy. Carefully stir in the walnuts, breadcrumbs, rum, cocoa, flour, and baking powder. Beat the egg whites until stiff and then fold in gently. Pour the batter into a 26 cm diameter springform pan, smooth it out, and bake at 180 degrees Celsius for about 45 minutes. Let it cool, then cut it in half. To fill the cake, beat the whipped cream with vanilla sugar until stiff. Spread the bottom cake layer with cranberry jam, spread half of the whipped cream over it, place the middle cake layer on top, spread more cranberry jam and whipped cream over it, and place the last cake layer on top. For the glaze, mix all the ingredients well and spread it over the cake. Decorate with whipped cream and walnuts if desired. Chocolate glaze can be used instead of coffee glaze.