A cake recipe for all foodies:
Beat the egg whites with the sugar, fold in 125 g of ground hazelnuts.
Spread on a baking sheet lined with parchment paper and bake in a heated oven at 100 °C for 1 hour, then in the oven for another hour with the stove turned off. Crumble the mixture after it has cooled.
Whip the whipped cream, fold in the rum, the crumbled mixture and the chocolate flakes.
Fill the sponge cake with the slivered cream.
The cake can be frozen like this. Remove the day before serving.
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