Nut Cake

Ingredients

• 250 g flour
• 80 g sugar
• 1 pinch salt
• 1 egg
• 180 g butter
• 1 Egg white
• Salt
• 50 g powdered sugar
• 150 g ground walnuts
• 0.5 tsp cinnamon
• 50 g finely grated marzipan
• 20 ml rum
• 1 egg
• 2 Tbsp whipping cream
• 40 g powdered sugar
• 1 splash Lemon juice

Instructions

1. 1.

   For the dough, mix flour with sugar and a pinch of salt, sift onto the work surface, make a well in the center, beat the egg into it, and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 140°C (275°F) with upper and lower heat.

3. 3.

   For the filling, beat the egg white with a pinch of salt until stiff. Gradually add powdered sugar while continuing to beat. Mix walnuts with cinnamon and marzipan, then fold in the rum gradually into the meringue.

4. 4.

   Cut the dough in half and roll each piece on a floured surface into two thin oval discs about 0.5 cm thick. Place one disc on parchment paper on a baking sheet. Spread the walnut mixture evenly over it, leaving a 5 cm border. Carefully lay the second disc on top, press the edges together, and seal. Separate the egg, whisk yolk with cream, brush the cake surface lightly, and poke several times with a wooden stick. Bake in the preheated oven for 30-40 minutes.

5. 5.

   Whip the remaining egg white with powdered sugar and lemon juice into stiff peaks. Fill a small piping bag. About 10 minutes before the end of baking, remove the cake from the oven and pipe the meringue decoration in patterns. Finish baking and let cool.