Russian Pecan Cake

Mixture:

In a large bowl, whisk together egg yolks

Gradually add the powdered sugar and whisk until smooth and fluffy

Add the lemon zest and juice and whisk until well combined

Add the pecans or hazelnuts and whisk until just combined

Beat the egg whites until stiff peaks form

Fold the egg whites into the mixture until no white streaks remain

Pour the batter into a 24cm-diameter cake pan lined with parchment paper

Bake in a preheated oven at 200°C for about 40 minutes or until golden brown

Let cool and serve

Creamy Topping:

In a large bowl, whip the heavy cream until stiff peaks form

Gradually add the powdered sugar and whisk until smooth and creamy

Add the rum and mix until well combined

Spread over the cooled cake and decorate with small, colorful Easter eggs.