Three-layer, delicate and tasty cakes. Suitable for any festive occasion, especially for the Christmas table.
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No. of servings
Put flour into a bowl, add sugar, chopped butter, nuts and cocoa.
Knead the dough.
Wrap the dough in a foil and let it solidify in the cold for at least 4 hours.
Roll the dough on a floured board to a thickness of 2 mm. Cut thin rings with a diameter of 4 cm. Put the rings on a baking sheet lined with baking paper.
Bake for 7 minutes at 180 °C.
Let the rings cool and prepare the cream. Whip the egg yolks into the foam with the sugar. Place in a water bath and mix until thickened.
unsalted butter 200
Stir the butter into the cooling yolks.
Make cakes from three baked bases. On the first, spread about 2-3 mm of cream.
Soak the second base in the rum and pull it quickly out. Lay on first base with cream.
Spread the cream again and place the third base.
Spread the cream around the perimeter of the cake ...
...and coat in nuts.
Some cakes can be spread with cream on top and coated in nuts again. Those that you do not prepare in this way, can be sprinkled with melted chocolate and decorated with nuts.
Let it rest for two or three days and than you can serve. Store in a cool place.