6 egg whites
1tsp vanilla sugar
1 tbsp rum
7 egg whites
60 g crushed candied nuts
50g melted butter
80g ground walnuts
1.Mix egg yolks, sugar, vanilla, rum and lemon zest until nice and thick with a hand mixer.
2.Whipped the egg whites into a hard foam, and add gradually to the sugar mixture together with the candied nuts, butter, flour and walnuts, add them all bit by bit while mixing in between to not knock out the air out of the egg whites.
3.Pour into 2 buttered and floured cake forms (24cm diameter)and bake in the over at 220 degrees Celsius for about 25min-30min.
4.Check if it is ready with a skewer, it should not stick to the skewer when done.
5.Let both cakes cool down, when they are cold you glue them together with 1/3 of the coffee cream.
6.You can also divide each cake into two and add cream inside as well creating more layers.
7.Rest of the cream goes on top of the cake and the sides. (You can keep some cream for decoration as well).
8.Sides are decorated with finely chopped almonds (or roasted hazelnuts and left over crushed candied nuts).
9.Decorate the top with left over cream or more nuts and chocolate.
10.Put the whole cake in the fridge to rest for few hours for the cream to set.
1 egg yolk
1tsp vanilla sugar
250g icing sugar
2tbsp strong espresso coffee
1.Mix milk, egg yolk, flour, sugar, vanilla and cocoa and cook in a ‘’bain marie’’ while stirring constantly.
2.When it has thickened enough, let it cool down.
3.Gradually add butter and sugar and as last add cold coffee drop by drop to not clot it, until it is a smooth cream.
80g caster sugar
50g walnuts, almonds or hazelnuts (chopped)
1.Line a baking sheet with parchment paper, or oil one baking sheet with sunflower oil.
2.Put all the sugar in a saucepan on medium-medium high heat.
3.As the sugar melts, use a wooden spoon to move the mixture around in the saucepan.
4.When all has melted add the chopped nuts making sure that all of them get coated and none of the sugar stays in one place long enough to burn.
5.Cook for about 5 minutes at the most, until all of the sugar has melted and all of the nuts are coated (or immediately if you smell anything burning). Then, remove from heat and quickly spread the nuts out on the lined baking sheet to prevent them from drying in a clump.
6.Chop to small pieces ones it has cooled down.