Christmas Walnut Cake

Ingredients

• 5 eggs
• 180 g sugar
• 120 g flour
• 60 g starch
• 1 pinch salt
• 1 packet chocolate pudding powder (for 500 ml liquid)
• 500 ml milk
• 3 tbsp sugar
• powdered sugar (for dusting)
• 180 g nougat
• 350 g butter
• 50 g powdered sugar
• 200 g whole, peeled almond kernels
• 60 ml rum
• 80 g roasted almond flakes
• gold and silver sugar pearls
• 3 tbsp chocolate shavings

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Mix flour with starch, beat egg whites with a pinch of salt until stiff. Fold the whipped egg whites into the yolk mixture, sift in the flour blend, then gradually fold everything together. Pour the batter into a springform pan lined with parchment paper, smooth the top and bake for about 40 minutes; test with a skewer.

3. 3.

   Meanwhile, whisk the pudding powder with 3 tbsp milk. In a pot, bring the remaining milk and sugar to a boil, stir in the pudding mixture, let it come to a boil, then pour into a bowl. Let cool while dusting with powdered sugar. Cut the nougat into small pieces and melt over a gentle water bath; remove from heat and let cool.

4. 4.

   Beat the butter with sugar until pale and creamy, then gradually fold in the pudding and melted nougat.

5. 5.

   Fold in half of the whole almonds.

6. 6.

   Remove the finished sponge from the oven, allow to cool, release from the pan and let it cool completely on a wire rack. Then cut horizontally twice and drizzle with rum.

7. 7.

   Place one sponge layer on a cake plate, spread 1/3 of the cream over it, then add another layer. Repeat this process once more and cover the entire cake with the remaining cream. Garnish the edge with roasted almond flakes and decorate the top with the remaining whole almonds, sugar pearls, and chocolate shavings. Chill in the refrigerator for 2 hours before slicing and serving.