Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 | Eggs; separated |
| 1 cup | Sugar |
| 2 cups | Walnuts, chopped shelled; ground |
| 1 cup | Heavy cream; whipped |
| & sweetened | |
| 1 tablespoon | Light rum |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Beat egg yolks with sugar, preferably with an electric mixer, until light and creamy. add ground nuts; mix well. Beat egg whites until stiff; fold into egg and nut mixture. Spoon into 2 greased 9-inch cake pans. Bake in a preheated moderate oven (325°F.) for 45 mins, or until cakes are cooked. Cool and remove from pans. Combine whipped cream and rum; spread over both cakes. Put together. Decorate with candied fruit, if desired. Serves 8 to 10.
From: Dan Klepach
NOTES : These cakes are made only with a large number of eggs, sugar and
ground nuts, generally hazelnuts or walnuts. The delicate creations are covered with whipped cream or icing, and may be decorated with nuts or candied fruits.
from my kitchen to------------------------------->yours..... Dan Klepach