Ingredients

Ingredients for the bases

240 g butter
10 g vanilla sugar
1 g cinnamon

lemon peel
12 Stk egg yolk
12 Stk egg white
240 g caster sugar
1 g salt
30 g cake flour
270 g grated walnuts
120 g biscuit crumbs

 

Ingredients for the cream

350 ml whipped cream
90 ml milk
2 Stk egg yolk
35 g caster sugar
5 gelatin sheets
7 cl SPITZ Inländerrum

 

Decoration

50 g Marzipan

Nut cake

Sweet speciality from Vienna

Preparation
  1. Whisk butter, vanilla sugar, cinnamon and Lemon grits in a mixing machine and add egg yolks gradually. Then, whisk the egg white with sugar and a pinch of salt till stiff. Fold this mass in the butter mass. In the end fold flour, grated walnuts and biscuit cumbs in. Fill it in a cake ring and bake it at 180 degrees for 50 minutes. Afterwards, let it cool down.
  2. Whisk whipped cream till stiff for the nut-rum cream. Warm up milk and granulated sugar at 85 °C and stir the egg yolks in. Soak gelatin sheets, squeeze them, warm them up in Inländerrum and let them disperse. Fold the gelatin in the milk-egg yok mass and let it cool down until the gelatin begins to thicken. Now fold the whipped cream in. 
  3. Cut the cake bases one or two times horizontally and fill them with rum mousse. Spread the sides and topside thinnly with mousse and enwrap it with marzipan. Bring cream rosettes on the topside of the cake and decorate it with walnut kernels.
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