Nut cake with fruit

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 250 g sugar
• 250 g wheat flour
• 1 tsp baking powder
• ½ orange peel, grated
• 50 g butter, melted
• 100 g butter
• 100 g powdered sugar
• ½ orange(s), juice and grated peel
• 100 g walnuts, finely chopped
• 1 tbsp whipped cream
• 150 g powdered sugar
• 1 tbsp orange juice
• 100 g walnuts
• 25 g almonds, sliced ​​and roasted
• 1 small can/mandarin orange(s)
• 12 grapes, green

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Recipe from Grandma’s secret treasure chest

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Beat the egg yolks and sugar until frothy. Stir in the flour, baking powder, and grated orange zest alternately with the melted, cooled butter. Finally, fold in the stiffly beaten egg whites. Pour the batter into a greased and floured 22 cm springform pan and bake in the oven (middle rack) for about 30 minutes. Let it cool in the oven uncovered and then cut it in half horizontally. Mix the butter, sifted powdered sugar, orange juice, grated orange zest, and walnuts into a cream and fill it between the cake layers. Mix the cream, powdered sugar, and orange juice into a glaze, spread it over the entire cake, and cover the sides with toasted almonds and walnuts. Spread the remaining glaze over the cake and decorate with halved walnuts, drained mandarins, and washed grapes. Chill the cake for 1 hour before serving.