Ingredients
1 Egg
6 Egg Yolks
1 Cup Sugar
1 Cup Walnuts or Hazelnuts (generous), grated
1/3 Cup Cake crumbs
6 Egg Whites, stiffly beaten
1 Cup Heavy Cream
2 Tbsp Jam (Raspberry is especially good)
1/3 Cup Walnuts or Hazelnuts, halved
Preparation
Butter and flour an 8-inch spring form pan. Lining bottom of pan with parchment paper is recommended to ensure clean removal from pan.
Beat egg whites until stiff and set aside.
Beat whole egg, egg yolks and 3/4 cup sugar until fluffy. Add ground walnuts and cake crumbs. Fold in egg whites. Pour mixture into springform pan. Bake in 300º oven 35-45 minutes until done. Test if done by inserting a wooden toothpick into center of cake and seeing if it comes out clean. If not, then put back in oven for 3-5 minutes and test again.
Cool completely in pan. Split into 2 layers. This is best accomplished by pulling a taut wire through the cake. Place one layer on the serving plate.
Whip cream with 1/4 cup sugar and spread on top of bottom layer.
Lay second layer on top. Spread jam across top and then decorate with walnut halves. Note you can use simple nuts or, even better, caramelized ones!
