Walnut yogurt cream cake with walnut sponge cake

Ingredients for 1 servings:

• 10 eggs, separated
• 220 g walnuts
• 2 tbsp vanilla sugar
• 220 g sugar
• 220 g ground walnuts
• 300 ml yogurt
• 400 ml cream
• 2 points cream stiffener
• 100 g powdered sugar
• 1 tbsp vanilla sugar
• 1 tbsp rum
• 50 g brittle (walnut brittle)

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 4 days; Total time approx. 4 days 1 hour 20 minutes

4 days cake

Lightly toast the walnuts in a dry pan over low heat. Then grind the nuts. Beat the egg whites until stiff. Mix the egg yolks with the sugar, vanilla sugar, and walnuts. Fold in the beaten egg whites. Pour into a greased springform pan and bake at 180°C (convection oven) for about 30 minutes. Allow to cool and then cut in half horizontally. To make the cream, mix the walnuts with the yogurt 3 days in advance and refrigerate with the lid tightly closed. Whip the cream with the cream stiffener, vanilla sugar, and powdered sugar until stiff, then mix with the walnut yogurt and rum. Spread half of the cream on the bottom layer, cover with the second layer, and spread the remaining cream on top. Decorate with walnut brittle and refrigerate until the next day.