For the cookie

6 eggs
200 g sugar
200 g ground almonds
200 g ground hazelnuts
2 drops bitter almond flavoring
1 teaspoon baking powder
2 packets of vanilla pudding powder
1 pinch of salt

For filling

600ml cream
3 tbsp sugar
1 tbsp cocoa powder
3 tbsp rum Cocoa powder
for topping White chocolate shavings

preparation

For the cookie

6 eggs
200 g sugar
200 g ground almonds
200 g ground hazelnuts
2 drops bitter almond flavoring
1 teaspoon baking powder
2 packets of vanilla pudding powder
1 pinch of salt

For filling

600ml cream
3 tbsp sugar
1 tbsp cocoa powder
3 tbsp rum Cocoa powder
for topping White chocolate shavings

preparation

Preheat the oven to 175°C. Beat the eggs until frothy, gradually sprinkle with sugar. Combine almonds, walnuts, baking powder, salt and pudding powder and stir into bitter almond flavored egg mixture. Pour the batter into a springform pan lined with parchment paper and bake in a hot oven for about 45 minutes. Floor

Take out, remove the parchment paper and leave to cool. Cut the bottom twice. For the filling, whip the cream, sugar and cocoa powder until stiff. Stir in rum. Place the pie shell on a cake plate, surround it with a cake edge and spread with 1/3 of the cream. Place the middle base on top and add another third of the cream. Lay the top floor. Remove the rim of the springform pan and spread the cake with the remaining cream. Sprinkle with cocoa powder and garnish with chocolate shavings. Refrigerate.

Tips: Sprinkle the rum bases according to your taste. Use a serrated cake comb to draw designs on the cake. If desired, add grated chocolate to the cocoa cream.