Toplica bath cake

Toplica Bath Cake

Ingredients:

For the cake:

• 12 eggs (separate the whites from the yolks)
• 240 g sugar
• 200 g butter
• 240 g ground walnuts
• 120 g breadcrumbs
• 100 ml rum
• 8 tablespoons strong black coffee (brewed)

For the cream:

• 300 ml milk
• 250 g sugar
• 2 packets vanilla sugar
• 1 lemon (grated zest)
• 500 g ground walnuts

For the glaze:

• 150 g chocolate
• 150 g margarine

Instructions:

1. Prepare a 23 cm diameter cake pan by lining the bottom with parchment paper and greasing the sides. Preheat the oven to 200°C.
2. Beat the egg whites until stiff and set them aside. In another bowl, beat the egg yolks, sugar, and butter with a mixer. Once well mixed, add the coffee, walnuts, and breadcrumbs (previously soaked in rum). Gently fold in the egg whites. Mix slowly until the mixture is uniform. Pour half of the mixture into the prepared pan and bake for 20 minutes. Repeat the process for the second layer.
3. Prepare the cream by mixing the milk, sugar, vanilla sugar, and grated lemon zest. Bring to a boil. Add the ground walnuts to the hot mixture, cook for a little longer, and stir well.
4. Once the first layer has cooled, spread two-thirds of the cream on it. Place the second layer on top and cover the entire cake with the remaining cream.
5. To make the glaze, melt the chocolate and margarine over a double boiler and prepare the glaze. Pour it over the cake and decorate with halves of walnuts (which you can dip in the glaze) and additional ground walnuts.