Royal Cake

Mix well in a bowl the pecans or hazelnuts with sugar and melted butter

Scoop the mixture into a 24 cm round refrigerator-safe mold and press it firmly at the bottom and sides

Refrigerate for 30 minutes, then bake in a preheated moderate oven (170°C) for 15 minutes or until lightly golden

Let cool completely

For the filling, sprinkle gelatin over 3 tablespoons of dark rum and let it sit for 10 minutes to soften

In a small saucepan, beat egg yolks with sugar until thickened and add scalded milk in a stream, stirring well

Cook over low heat, stirring constantly, until the mixture thickens enough to cover a metal spoon without boiling

Remove from heat and mix in softened gelatin, remaining rum, and vanilla extract

Pour the cream into a bowl, let it cool, stirring occasionally, and refrigerate until it has the consistency of egg white

In another bowl, beat egg whites with salt until stiff and fold in lightly whipped heavy cream, mixing carefully

Add the gelatin mixture to the cream

Scoop enough cream to fill the prepared mold to the edge and refrigerate for 20 minutes or until firm

Scoop the remaining cream over the cake, piling it slightly in the center and refrigerate for 20 minutes or more until firm

Garnish with chocolate shavings.