Nut Cream Pie

For the nut cream cake, first prepare the cream. For the cream, separate the eggs (you only need the yolks for this, the egg whites are needed for the dough) and mix well with rum, powdered sugar and the hazelnuts.

Mix the whipped cream until stiff and then fold into the cream. Then chill the whole thing in the refrigerator for a few hours.

For the dough, separate the eggs and beat the egg whites with the egg whites of the nut cream until stiff (cutting test). Then beat the yolks, sugar and vanilla sugar until very foamy.

Sift baking powder and flour together well (so that no lumps form later during baking) and mix in alternately with oil and water. Then fold in the beaten egg whites.

Pour the dough into a buttered cake pan dusted with breadcrumbs and place in a preheated oven at 180 degrees top/bottom heat and bake for about 60 minutes until golden brown (do not open the oven during this time, otherwise the cake will become bacony).

Once the dough is baked, remove from the oven and allow to cool thoroughly. Then remove the cake from the pan and cut it in half. Spread the chilled cream generously on the bottom and place the lid on top.

Use the remaining cream for the all-around coating. Finally, you can garnish with ground hazelnuts, almond kernels or whipped cream as desired.

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