Difficulty:[usr 2]
Grate or very finely chop the walnuts.
Crack the eggs, separating the whites from the yolks.
Work the yolks and the caster sugar to obtain a frothy mixture. Add rum.
Gently fold in the egg whites, then lightly add the walnuts and cornstarch.
Pour into a generously buttered springform pan, 25 cm in diameter, the bottom of which will have been lined with greased parchment paper.
Bake in a moderate oven (th.4/5 – 190°C) for 50 minutes.
Unmold on a wire rack.
Before the cake is completely cooled, glaze it with coffee:sift the icing sugar, put it in a bowl, pour in the center 1 tablespoon of coffee extract, dilute when the mixture becomes too thick, gradually add more l coffee extract. If the amount of liquid seems too low to make the icing fluid to perfection, add water a little at a time (a few drops are enough).
Then spread this frosting in the center of the cake, tilting it so that the entire surface is evenly coated.
Decorate with a few kernels.
Source:Top 100 Desserts. Larousse.
