Nut cake-1

1 serving


Rub the eggs with powdered sugar. Add subsequently ground or crushed nuts and crumbs, cocoa, zest and rum. Stir the mixture carefully and place it in an oiled and floured large cake tin. Divide the baked and cooled cake into two layers and soak them with cold syrup of sugar and water (100 g each) and rum (20 g). Beat the butter and icing sugar until fluffy cream. Coat the resulting cream with syrup-soaked layers, make up the cake with a hot knife. Fry the peeled almonds until golden. Cool and decorate the surface of the cake with it. To decorate the cake, you can use crystalline sugar painted in any color with food paint.