Summary

Ingredients

• 100 g wheat flour, (type 405)
• 250 g almond (s), round or hazelnuts
• 225 g mararine / butter
• 200 g suar
• 1 packet vanilla sugar
• 4 egg (s), (size M)
• 2 ½ teaspoons baking powder
• 125 g whipped cream
• 50 g chocolate, whole milk
• 50 g dark chocolate
• 2 tablespoon rum
• 1 pinch (s) salt
• 1 teaspoon cinnamon
• Powdered sugar or
• Cake icing

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Instructions

1. For the batter, first put the whipped cream in a saucepan, melt the chocolate in it and let it cool.
2. Separate 2 eggs and beat the egg whites with the salt until stiff.
3. Beat the margarine / butter until creamy. Stir in sugar and vanilla sugar. Also stir in 2 whole eggs and 2 egg yolks. Mix the flour with the almonds or hazelnuts, baking powder and cinnamon and stir into the butter and egg mixture together with the rum and chocolate cream. Finally, fold in the egg whites.
4. Pour the dough into a greased, floured springform pan (26 mm), star form or Gugelhup form (24 mm), smooth it out and bake in a preheated oven (top / bottom heat) at 180 ° C for 50-60 minutes. Cover with aluminum foil towards the end of the baking time. Chopstick sample.
5. Let the cake cool in the tin for 20-30 minutes, remove it and let it cool completely. Dust with powdered sugar or cover with a chocolate icing.