Nut Cream Cake

A great cake recipe for any occasion:

Editor’s note: The recipe collection has been compiled from one of the largest private collections of cookbooks from the 17th to the 19th century, and the language has been carefully adapted to modern usage.

Beat the egg yolks, warm water and sugar until creamy, then mix the flour with the baking powder and stir it in, followed by the hazelnuts and then carefully fold in the snow. Bake the cake in a 26cm wide cake tin at 175 °C for about 35-40 min.

After cooling, spread a dark cake glaze over it and cut the cake once diagonally.

Carefully cut the top into 12 equal pieces.

Whip the sweet whipped cream with a little bit of sugar, stir in the grated chocolate. Now very slowly and carefully stir in the rum.

Spread it on the bottom cake layer. Repeatedly place the 12 cake pieces on top. Decorate each cake piece with a dab of the rum cream and place 1 nut kernel on top. Then cut the 12 pieces of cake completely.

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