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Nut Cake

4 servings

Ingredients

• 100 g Walnuts
• 100 g Sweet almonds (unpeeled)
• 2 pcs Eggs
• 10 pcs Egg yolks
• 200 g Sugar
• Cinnamon (ground) (a little)
• 100 g Potato or rice flour
• 10 pcs Egg whites (beaten)
• 50 g Sweet almonds (blanched, for the filling)
• 100 g Walnuts (for the filling)
• Red wine or cream (as needed)
• 100 g Sugar (for the filling)
• Glaze (pink and white) (a little)
• Half walnut kernels (a little)
• Preserved fruits (a little)

Instructions

1. Finely grind walnuts and unpeeled sweet almonds with the eggs.
2. Beat the egg yolks with sugar and a little ground cinnamon until foamy, mix in the ground nuts and almonds, beat everything until frothy, and finally fold in potato or rice flour and the beaten egg whites.
3. Fill round paper cups, brushed with butter, and bake the cake layers at moderate heat.
4. For the filling, finely grind blanched sweet almonds and walnuts with red wine or cream, mix in sugar and enough red wine or cream to create a thick filling.
5. Remove the slightly cooled cake layers from the paper, spread one with the nut filling, place the other on top, and trim to a round shape.
6. Coat the cake with pink glaze and let it dry in the oven; dip half walnut kernels in white glaze and let them dry as well, dip their undersides in pink glaze and top the cake with them and preserved fruits.

Modernized from a treasured 19th-century German cookbook.