Wrap Nut Ring

A cake recipe for all foodies:

From “flour” to “cold butter” work a smooth dough and refrigerate for 60 min. For the filling, mix well grated nuts with vanillin, cocoa, sugar, cinnamon, 1 egg yolk and milk. Stir in the beaten egg whites of 2 egg whites. Roll out the dough to a square of 30 x 45 cm, spread the filling on it, roll it up, place it seam side down in a well-greased wreath form, brush the two ends with egg white and press them well together. Using a kitchen knife, score the dough evenly at intervals of about 5 cm and place in the preheated oven. Bake at 175 degrees for 50-60 minutes until golden brown. For the glaze, mix 125 g sifted powdered sugar with 2 tbsp. water and 5 drops of rum flavoring and spread over the nut ring.

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