How to make
Beat the eggs and sugar very well and add the walnuts, flour and essence. Pour thus prepared mixture into a baking dish with baking paper and bake in a preheated 340°F (170 °C) oven. Cut the baked and cooled layer into 2 parts.
For the cream, whisk the eggs and sugar on low heat on the stove. When the sugar has melted, start to add it spoon by spoon to the previously beaten butter and stir with a wooden spoon.
Finally, add the coffee dissolved in just a little hot water - you can use instant coffee, or sweet cocoa. Boil the sugar syrup and syrup the layers of the cake. Brush one half with plenty of cream, put the second layer on top and brush the entire cake with cream, but be sure to save some for decoration.
Spray cream on the edge of the cake with an icing piping syringe, making small florets or other ornaments. Put it in the cold for 1 hour. Melt the milk chocolate with the butter and rum extract, 1 tablespoon milk and stir until cool. Before it begins to tighten, carefully pour it over the cake.
The florets will prevent the chocolate from leaking out. Decorate the cake’s sides with ground walnuts and make decorations of nuts to your liking on the top. Enjoy!
