Just about as rich as you can get for a walnut cake!
- 16 eggs
- 16 tbsp of coarsely grated walnuts
- 16 tbsp of sugar
- 3 tbsp of grated rusks
- grounded cinnamon
- some lemon rinds
- 1 shot of cognac
For the cream
- 2 glasses of milk
- 1/2 a cup of fresh butter
- 3/4 a cup of flour
- 3/4 a cup of sugar
- 3 egg yolks
- vanilla essence
For the syrup
- 1 glass of water
- 1 glass of sugar
- 1 orange peel
- 1 cinnamon stick
For the decoration
- bitter chocolate
- maraschino cherries
Preheat oven to 180-200°C
Whisk the 16 egg yolks together with the sugar until they turn white.
Next, whisk the egg whites to a meringue.
Add spoonfuls of the remaining ingredients to the egg yolks and sugar mixture in the following order: first the breadcrumbs, then the meringue and finally the walnuts.
Stir and add the spices gradually (cinnamon, lemon rinds, vanilla, cognac).
Pour the mixture in a buttered baking tin and bake the cake for 30 to 45 minutes.
While the cake is in the oven, prepare the syrup bringing all the ingredients to a boil for a few minutes.
Preparing the cream.
Bring the milk to a boil in a saucepan with the flour and stir constantly so it does not curdle.
Add the egg yolks and the sugar and when the cream is thick, add the butter and the vanilla.
Remove the cream from the heat and let it cool down.
When the cake is ready and still warm, pour the cold syrup and spread the cream on top.
Decorate with the bitter chocolate (melted), cherries and coarsely grated walnuts.