Walnut Cake with Vanilla and Rum

Directions

• Dough:
• 
  Sift flour, baking powder, salt and a hilly spoon of sugar into a bowl. We mix.
• 
  Add cold butter cut into cubes and work with a fingertip to process a fine crumb, to which we add egg yolks (put the whites sideways) and work the dough by hand. If the dough is sprinkled, pour a tablespoon or two of milk to form a whole loaf.
• 
  Wrap the dough in foil and store in the cold for about 30 minutes.
• 
  In the meantime, prepare the filling: add another five, half of the sugar (100 g) to the whites leftover from the dough and beat the solid snow.
• 
  Mix the yolks with the remaining sugar (100 g), vanilla, rum and work in the ground nuts. Finally, mix the white snow into the filling.
• 
  Take the dough out of the cold, cut it into two equal parts, and roll each on a floured board on a sheet the size of sheet metal (25×35 cm).
• 
  Transfer the first plate to a butter-greased baking sheet using a roller, layer the filling and close the cake with the second plate. Pierce the top plate with a fork.
• 
  Bake the cake in an oven heated to 180 ° C for about 35 minutes.
• 
  Sprinkle the still warm walnut cake with powdered sugar and serve.