4 eggs
an amount of sugar, flour, and butter or margarine equal to the weight of 4 eggs
2 tablespoons of rum
1 tablespoon of active dry yeast
100g of peeled and chopped walnuts
4 eggs
an amount of sugar, flour, and butter or margarine equal to the weight of 4 eggs
2 tablespoons of rum
1 tablespoon of active dry yeast
100g of peeled and chopped walnuts
Beat the butter or margarine until it's light and creamy, then add the yolks one at a time, followed by the sugar, flour, and chopped walnuts
Beat the egg whites until stiff and fold them carefully into the previous mixture
Next, add the rum and finally the active dry yeast
Pour the batter into a well-greased pan and bake in a moderate oven for about 45 minutes or until a knife inserted into the center comes out clean
Check frequently to avoid overcooking
Ten minutes before the cake is done, you can decorate it with candied fruits; this gives it an attractive appearance
It's important that the active dry yeast be well incorporated into the dough, lifting it gently but thoroughly
This cake can also be made with chopped pecans or almonds
In any case, it's always appreciated as a companion to tea.
