Esterházy cake

Instructions

1. Preheat the oven to 180 °C. Whisk the yolks with 100 g of sugar until the mixture turns pale.
2. Beat the whites into stiff peaks with the rest of the sugar and a pinch of salt, then gently fold them into the yolks.
3. Add the ground almonds and flour in a sprinkle, then divide the batter into 4 buttered cake tins lined with baking paper.
4. Bake each base for 8 to 10 minutes, until golden and springy. Leave to cool completely.
5. For the cream, beat the softened butter with the icing sugar until creamy, then add the rum and ground walnuts.
6. Stack the bases, spreading cream between each layer and keeping plenty for the sides.
7. Gently warm the fondant with a little water, spread it over the top of the cake and let it set for 10 minutes.
8. Draw a neat lattice pattern on the icing with a warm knife, then chill for at least 2 hours before serving.