8 eggs; separated
1 cup sugar
2 cup walnuts, chopped shelled; ground
1 cup heavy cream; whipped
1 & sweetened
1 tablespoon light rum
Beat egg yolks with sugar, preferably with an electric mixer, until light and creamy. add ground nuts; mix well. Beat egg whites until stiff; fold into egg and nut mixture. Spoon into 2 greased 9-inch cake pans. Bake in a preheated moderate oven (325°F.) for 45 mins, or until cakes are cooked. Cool and remove from pans. Combine whipped cream and rum; spread over both cakes. Put together. Decorate with candied fruit, if desired. Serves 8 to 10.
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