I cannot tell you what a pleasure it has been to have had my mom and dad visit. My mom has shared a few amazing recipes with me from Europe. This is a new one that she developed this past year with walnuts from their tree, which she brought for this recipe. This is a must try!
Mom, thank you and I love you.
- 8 eggs (separate yolks from egg whites, save egg whites)
- 45 grams of coconut crystals
- 270 grams of walnuts, (ground)
- 2 tbsp of rum
- 1/2 tbsp lemon juice (fresh)
- tiny pinch of sea salt
- Dark chocolate cover
Preheat convection oven to 350 degrees. Best if you use your KitchenAid, beat yolks and coconut crystals, rum and lemon juice until very frothy. Beat egg whites until totally stiff and set aside. Now carefully fold nuts and egg whites into the yolk mixture and pour into a prepared cake form. Bake for approximately 40 minutes, simply check on the 30 minute mark and see if there is anything stuck to your testing stick. If it comes back clean then turn it off, otherwise it will need some more time.