Münsterland Heavenly Cake according to Grandma's recipe

Ingredients for 1 servings:

• 375 g flour
• 375 g butter
• 3 egg yolks
• 2 tsp, leveled baking powder
• some rum to taste
• tbsp, heaped sugar
• 3 egg whites
• 125 g almonds, chopped
• 200 g sugar
• 2 tsp cinnamon
• 100 g hazelnuts, chopped
• 100 g sugar
• 1 tsp butter
• 250 ml cream
• 1,000 g crème fraîche

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

This old recipe was previously made with homemade sour cream; this version is made with crème fraîche. Makes 12 cake slices.

For the brittle, melt the butter in a pan, add the sugar, and let it melt. Add the nuts and mix well. Spread the mixture on baking paper and let it cool. Then chop it up. Mix the ingredients for the sponge cake together well and divide the batter between four 26cm springform pans. Beat the egg whites with the sugar until creamy, stir in the chopped almonds and cinnamon. Then spread the mixture between the pastry cases and bake at 200°C for 15 minutes with a fan. If you don’t have four springform pans available, bake the cases one after the other. Let the cases cool, whip the cream, and then fold in the crème fraîche. Then layer the cases with the cream on top of each other. Finally, sprinkle the brittle on top of the cake.