Walnut Cream Cake, aka "Miracle Cake" - very light and moist.
Mix sugar and egg yolks. Add water, one tablespoon at a time. Beat until foamy. Fold in beaten egg whites. Stir in walnuts and flour/baking powder mixture.
Pour batter into a greased and flour-dusted pan. Bake walnut cream cake base for 40 min. at 175 C. When cool, divide the cake into three uniform layers with a serrated knife.
FILLING: Scald 1/4 l (1 cup) milk. Combine remaining 1/4 l (1 cup) milk with flour and add the mixture to scalded milk. Cook for 10 minutes. Let cool. Mix butter, vanilla and sugar until fluffy. Add to milk mixture.
ASSEMBLE: Mix 100 ml (4 fl oz; 1/2 cup) water with 3 Tbs rum. Sprinkle each layer of cake with 1/3 rum mixture, spread with the filling. Frost Walnut Cream Cake top and sides with remaining filling. Sprinkle with ground walnuts.