Summary

Ingredients

• 6 egg (s)
• 300 g suar
• 100 ml water
• 100 ml oil
• 150 g nuts, rated
• 220 g flour
• 1 point baking powder
• 150 g butter
• 100 g powdered suar
• 1 point vanilla sugar
• 50 g chocolate, softened
• 4 tablespoon heavy cream
• 1 tablespoon rum
• 12 ladyfingers (sponge fingers)
• 250 g whipped cream
• 4 tablespoon jam
• Coffee and rum
• possibly cake icing, lemon flavor

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Instructions

1. Beat eggs with sugar until frothy, add water and oil. Fold in nuts, flour, sieved with baking powder.
2. Pour into a 28-inch cake tin, bake at 175 ° for approx. 60 minutes.
3. For the cream, stir the butter with icing sugar and vanilla sugar until frothy, add chocolate, rum and cream.
4. Divide the bottom crosswise once and then fill it as follows:
5. 1. Jam, 2. Cream, 3. Biscots dipped in coffee and rum, 4. Whipped cream.
6. Brush with lemon glaze if necessary.