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Tyrolean recipes - farm recipes


Walnut cake


210 g sugar
butter and flour for tin
6 fresh eggs
icing sugar for dusting
70 g plain chocolate, melted
apricot jam for spreading
210 g ground walnuts
40 g chopped walnuts
1 tbsp rum
250 ml whipping cream
70 g sponge-cake crumbs


Beat sugar and egg yolks until fluffy. Gradually add lukewarm chocolate and rum. Beat egg whites until stiff and stir walnuts and sponge-cake crumbs into chocolate and egg yolk mixture. Pour into a greased and floured cake tin (diameter of 25 cm), spread out cake slightly higher towards the outer edge and bake in oven heated to 180°C for around 45 minutes. Take cake out of tin and allow to cool. Spread with apricot jam and sprinkle with chopped walnuts. Serve with whipped cream.