Walnut cake

Preheat the oven to 160°C/310°F.

Separate the eggs. Combine egg yolks, sweetener and almond essence and mix 10 minutes with a mixer. Add the chopped nuts.

Beat the egg whites to stiff peaks and fold 1/3 part of the beaten whites into the yolk-mixture. Fold the mixture into the rest of the egg whites.

Spoon the dough in the greased springform pan.

Bake the cake in an electric baking oven 45 minutes, in a gasoven 50 minutes. Let cool for 10 minutes, turn on a plate or wire rack and let cool completly.

If you do not serve the cake immediately, wrap in aluminium foil and keep in the fridge.

You can cut the walnut cake horizontal and fill with whipping cream.