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. Cool and remove from pans. Combine whipped cream and rum; spread over both cakes. Put together. Decorate with candied fruit, if desired. Serves 8 to 10. 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 whipped cream or icing, and may be decorated with nuts or candied fruits. Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 8|
|Calories from Fat: 445 (50%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 1077.9mg||332 %|
|Sodium 356.3mg||12 %|
|Potassium 476.7mg||13 %|
|Total Carbohydrate 81.3g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 79.4g|
|Protein 36.2g||52 %|
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Calories per serving: 894
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