Walnut cake

Ingredients:

• 16 eggs
• 16 Tbs of coarsely grated walnuts
• 16 Tbs of sugar
• 3 Tbs of grated rusks
• grounded cinnamon
• some lemon rinds
• vanilla
• 1 shot of cognac
   
• For the cream
• 2 glasses of milk
• 1/2 a cup of fresh butter
• 3/4 a cup of flour
• 3/4 a cup of sugar
• 3 egg yolks
• vanilla essence
   
• For the syrup
• 1 glass of water
• 1 glass of sugar
• 1 orange peel
• 1 cinnamon stick
   
• For the decoration
• bitter chocolate
• marascino cherries
   

Whisk the 16 egg yolks together with the sugar until they turn white. Then whisk the egg whites to a meringue. Add spoonfuls of the remaining ingredients to the eggs and sugar mixture with the following order: first the breadcrumbs, then the meringue and finally the walnuts. Stir and add the spices gradually (cinnamon, lemon rinds, vanilla, cognac).
Pour the mixture in a buttered baking tin and bake the cake in 180-2000 C for 30 to 45 minutes. While the cake is in the oven, prepare the syrup bringing all the ingredients to the boil for a few minutes.
To prepare the cream, bring the milk to the boil with the flour in a saucepan and stir constantly so it will not curdle. Add the egg yolks and the sugar and when the cream is thick, add the butter and the vanilla. Remove the cream from the heat and let it cool down. When the cake is ready and still warm, pour the cold syrup and spread the cream on top. Decorate with the bitter chocolate (melted), cherries and coarsely grated walnuts.
 

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