Venice Cake

250 g butter
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250 g blanched almonds

60 g flour

1 sachet of vanilla sugar

30 g Roma

12 eggs

400 g cream

400 g sugar

Separate the whites from the yolks nine eggs combine yolks with 100g of sugar and grind-hot, add the rum, flour and finely ground almonds. Beat in a solid foam separated proteins with 50 grams of sugar and gently put into the almond mixture. Tart put foil and pour the batter into it. Bake until cooked at a temperature of 120C. The cooled cake removed from the mold and cut in half.

Preparation of the cream:

250 grams of sugar, 2 eggs, 1 egg yolk and a packet of vanilla sugar beat the fire until very thick mass. Cream cool and gradually, stirring constantly, enter whipped butter. Cake sandwiched with cream and coat the sides and top. Garnish with roasted nuts and whipped cream.

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