Ingredients for 8

Preparation

Cake base

1. Separate the eggs yolks and egg whites into 2 bowls.
2. Mix the egg yolks with sugar until pale and fluffy, then add coffee and walnuts.
3. Beat the egg whites with a mixer until you have firm foam.
4. Combine two mixtures by slowly adding whites to yolks in multiple additions (be careful not to deflate them too much)
5. Bake the mixture in a cake tin at 180 °C for 5 min, then lower the temperature to 150 °C and bake for 40 min.
6. Let cool in the oven completely.

Filling and toppings

1. Combine the ground walnuts with sugar and sour cream, let sit in the refrigerator until firm (at least 2 hours)
2. Whip the cream to soft peak, optionally, stabilise it with mascarpone cheese or locally accessible products (smeta-fix)
3. Toast the chopped walnuts and almond slices until slightly brown. Let cool.

Assembly

Split the cake in 2 and fill with filling and raspberries. Cover the top and the sides with whipped cream and sprinkle with almonds and wanuts.