Beat egg yolks with sugar, preferably with an electric mixer, until light and creamy. add ground nuts; mix well. Beat egg whites until stiff; fold into egg and nut mixture. Spoon into 2 greased 9-inch cake pans. Bake in a preheated moderate oven (325 F.) for 45 mins, or until cakes are cooked.
2
Cool and remove from pans. Combine whippedcream and rum; spread over both cakes. Put together. Decorate with candied fruit, if desired.
NOTES : These cakes are made only with a large number of eggs, sugar and ground nuts, generally hazelnuts or walnuts. The delicate creations are covered with whippedcream or icing, and may be decorated with nuts or candied fruits.
