For the nut cake, mix the yolks and sugar, add water and beat until foamy.
Finally, add nuts and flour and carefully fold in the beaten egg whites.
Bake in a cake pan at 180 degrees.
For the cream, stir nuts into the hot milk and let cool. Then add the foamy beaten margarine, egg and powdered sugar, season with rum.
After cooling, cut the nut cake twice, fill with cream and decorate with chocolate icing.
Preparation Tip:
Alternatively, you can also decorate the nut cake with some cream in addition to the chocolate icing.
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