Beat the egg yolks with the sugar until creamy. Gradually add the flour, butter, baking powder, beaten egg whites, spices and rum. Add the ground almonds, crème fraîche, almond flavoring and melted chocolate to the dough. Finally, coarsely chop the almond kernels and fold them in. Bake in a round pan at 180 °C for about 50 minutes.
After cooling, cut the cake horizontally and fill with the apricot jam. Cover the cake with a glaze made of powdered sugar and juice of one lemon.
The cake will stay nice and moist in the refrigerator.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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