Ingredients:

5 eggs

220 g nuts, ground

100 g sugar

100 g butter

1 pack of vanilla sugar

120 g block chocolate, ground

2 tsp baking powder

1 tbsp rum

1 pack of cream stiffener

2 cups cream

1 tsp sugar

eggnog to taste

Preparation

1. First, separate the eggs. Mix sugar, vanilla sugar and egg yolks until fluffy. Then mix the baking powder into the ground nuts and stir into the sugar-egg mixture. Now add the softened butter, rum and ground block chocolate. Stir everything well. Make beaten egg whites from the 5 egg whites and fold into the batter.

2. Now pour the dough into a greased 26 cm springform pan and bake in a preheated oven at 160 degrees top/bottom heat for 50 to 60 minutes.

3. When the base has cooled down, whip the cream with 1 teaspoon of sugar and 1 package of cream stiffener until stiff and spread it on the base with the help of a cake ring. Chill the cake for at least an hour and then pour enough eggnog on top of the cream until the entire cream is covered. Chill for another hour and then remove the cake ring.