Ingredients

6 eggs

300 g sugar

100 ml water

100 ml oil

150 g nuts, grated

220 g flour

1 packet baking powder

150 g butter

100 g icing sugar

1 packet vanilla sugar

50 g chocolate, softened

4 tbsp cream

1 tbsp rum

12 ladyfingers

250 g whipped cream

4 tbsp jam

Coffee and rum

Cake glaze, lemon flavor if desired

Preparation
Beat eggs with sugar until frothy, add water and oil. Fold in nuts, flour, sifted with baking powder.

Pour into a 28 cm cake tin and bake at 175° for approx. 60 minutes.

For the cream, beat the butter with the icing sugar and vanilla sugar until fluffy, add the chocolate, rum and cream.

Divide the base crosswise and then fill as follows:

1. jam, 2. cream, 3. ladyfingers dipped in coffee and rum, 4. whipped cream.

If necessary, cover with lemon glaze.