Buy all ingredients right below the recipe
Ingredients
- 280 g butter
- 280 g powdered sugar
- 200 g grated walnuts
- 6 pcs egg yolks
- 1 pkg vanilla sugar
- 140 g plain wheat flour
- 2 tbsp Inländer Rum
Method
- 1Preheat the oven to 160 °C top/bottom heat. Line a baking sheet with baking paper.
- 2Cream the soft butter with the powdered sugar until fluffy. Stir in the plain flour and finely grated walnuts. Beat the egg whites until stiff and carefully fold them into the mixture.
- 3Spread the dough evenly on the prepared baking sheet and smooth it out. Bake in the preheated oven for approx. 30–35 minutes until golden brown.
- 4Remove the baking sheet from the oven and immediately spread the egg yolk glaze over the still warm cake. Let it cool completely and, ideally, cut it into slices of approx. 5×3 cm the next day.
- 5For the glaze, beat the egg yolks with the remaining powdered sugar, vanilla sugar, and Inländer Rum in a food processor or with a hand mixer until very frothy and a thick cream forms.
- 6Tip: For a particularly intense aroma, use a mixture of walnuts and hazelnuts, with the proportion of walnuts predominating.
