Beat the egg yolks and 1/3 of the sugar until creamy. BrÃ sel, walnuts and spices.
and add the spices. Whip the egg whites and the remaining sugar to snow. Gently stir the snow into the butter mixture and fold in the sifted flour. Finally, fold the warm butter into the mixture. With a ring draw the diameter three times on parchment paper. Place the paper on trays and spread the mixture evenly on the three rings and smooth. Bake at about 185 °C in about 15 to 20 min.
Tip: Instead of walnuts hazelnuts or peanuts can be used.
Mix 1/3 of the milk with the cornstarch and the egg yolk. Bring the remaining milk with the spices to a boil, stir in the stirred cornstarch gradually and bring to a good boil once. Soak the gelatin in cold water, squeeze out and stir into the still hot custard. Whip the egg whites with the sugar to egg whites and fold them into the hot custard. Cool the pudding.
Assembling the cake:
Place a sponge cake base in a cake springform pan, perhaps drizzle with a little brandy and spread 1/3 of the cream on top.
Later alternate the second and third cake layers with a third of the cream in between. Put the cake in the fridge for about one hour. Later remove the ring. On the top sprinkle chopped and roasted walnuts.
sprinkle with chopped walnuts and lightly sprinkle with cocoa.