Ingredients
Fine and dry bread crumbs (5tbsp), rum flavoring (1tsp), cinnamon (1/8tsp), sifted icing sugar (1 1/4c), egg yolks (6), apricot jam (3/4c), cream of tartar, cream nut filling (1/2tsp), salt (1/8tsp), egg whites (6), baking powder (1/2tsp), rum brandy or water, Hazelnuts, silvered sliced or chopped (1tbsp).

Method of preparation:-
Take 2 layer-cake pans of 8-inc and 1 ½ inch deep, line them with greased wax paper circles. Take a small shallow pie plate or baking pan. Spread the hazelnuts on it and then toast them in oven for about 30 minutes at 300 degrees F. Take nuts; rub them in tea towel to remove the crisp skin of nuts. Then blend them into fine bits. Take a small beater bowl, beat egg yolks in it in high speed until they become thick and changes to white color. Then add icing sugar, rum flavoring and cinnamon in it and beat this mixture for about 5 minutes. Mix bread crumbs, sieved baking powder and ground nuts in it. Now take a large beater bowl, beat egg whites, cream of tartar and salt in it until the mixture becomes stiff and peaks get form and then mix it in egg yolk mixture. Now pour the batter in two greased pans and place them in oven and then bake them for about 35 minutes at 350 degrees F. Then take out the pans from oven and keep them to cool for about 10 minutes. Then invert it and remove the cakes from pans. Remove the waxed paper. Now cut the cake layers in half horizontally with a knife and then fill it with cream filling. Take apricot jam; heat it with brandy, rum or water. When the jam gets hot and bubbly then strain it and spread it over the top and sides of cake. Then decorate the cake with silvered hazelnuts. Place the cake in refrigerator to chill properly and then serve it.

Number of servings – 12