Preheat the oven (190°C conventional (top/bottom heat))
2.
Roast 90 g of the nuts in the oven, let them cool and grind them. Chop the couverture chocolate.
3.
Whisk the egg whites and the sugar separately until frothy (add the sugar gradually).
4.
Whisk the butter, egg yolks, rum, salt and vanilla sugar until frothy.
5.
Mix the nuts, chocolate and baking powder.
6.
Fold the whisked egg whites and the mixed nuts into the egg yolk cream.
7.
Immediately pour into a springform pan and bake with falling heat for approx. 25-30 min. (190°C->175°C->160°C)
8.
After it has cooled, enclose the base with a springform ring.
Eggnog liqueur cream:
9.
Soak the gelatine.
10.
Whip the cream until stiff, sweetening it lightly as you go.
11.
Squeeze out the gelatine well and dissolve it in a large bowl on the stove, stirring constantly (do not let it get too hot).
12.
Add the eggnog liqueur and stir vigorously.
13.
Stir in a little of the cream, then fold in the rest of the cream. This has to be done quickly, because the gelatine is starting to set. Please work thoroughly, otherwise gelatine lumps will form.
14.
Then spread the eggnog liqueur cream onto the base, smooth it out and chill in the fridge for at least 1 hour.
Decoration:
15.
Once it has set, release the cake from the springform pan and push the ring up a little.
16.
Lightly sweeten the cream and whip it until stiff.
17.
Using a piping bag, pipe dollops of cream along the edge, which will serve as a border for the eggnog liqueur glaze.
18.
Pour a little eggnog liqueur into the middle and tilt the cake accordingly to spread the eggnog liqueur evenly.
19.
Lift the springform ring up and off, then decorate with chocolate shavings however you like. To make them, I simply take a piece of couverture chocolate and scrape the back of a knife straight over the cake - done.
