For the batter [20x20 cm]
2 eggs
5 tbsp water
120g sugar
130g flour
1/3 sachet baking
powder
For the filling
50g ground walnuts
50g sugar
35g butter (room
temperature)
35ml rum essence (I
used 10ml rum + 5ml rum essence + 20ml water)
a little bit of the
dough
For the glaze
50g powdered sugar
1 tbsp cocoa
1 tbsp butter (room
temperature)
2 tbsp hot water
+blueberries (or
other berries) to serve
My
Mom used to spoil me with this cake – I used to adore it during childhood and I
would always smile when she told me that she was getting ready to make it.
Let’s
get started.
Make
the batter: separate the eggs; slowly mix the egg whites, the water, the sugar,
the flour, and the baking powder. Add the yolks (my Mom used to make this
batter differently, but the result is similar). Pour it into the baking pan (I
used a ceramic one, buttered and floured) and bake for 15 minutes, in the preheated
oven, at 150°C.
While
the cake is in the oven, grind the walnuts, mixing them with the sugar, butter,
and rum. When the baking is done, wait for the sponge cake to cool and then cut
a thin slice of it and mince it, adding the small pieces to the previously-prepared
mix.
Spread
it over the cake.
Make
the glaze, by combining the powdered sugar, the cocoa, the butter, and the hot
water. Coat the cake.
It’s
summer and this great heat is upon us, so serve each slice with berries. It
could be a well-deserved prize at the end of the day.
