Cake Finesse

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Cake Finesse
With the favorite cream of my Philippe and my favorite cake Agnes


150 g soft butter
150 g of sugar
150 g flour
1 tablespoon baking powder
4 egg whites
1 cup ground walnuts
2 tablespoons rum or Amaro
½ coffeespoons of natural vanilla extract

For the cream:

250 g of cheese spread, original (such as Philadelphia)
2-4 tablespoons icing sugar (or to taste)
½ coffeespoon natural vanilla extract

½ cup chopped walnuts for decoration


Cream the butter and sugar in a deep bowl. Add the baking powder, vanilla and alcohol. And then the flour and walnuts. Mix well.

Whisk the egg whites until stiff peeks with a pinch of salt. Gently stir into the mixture above. Pour the batter into a square mold, greased and floured. Bake about 20-30 minutes at 180°C. Leave aside to cool completely.

In another bowl, stir the cheese, sugar and vanilla. Stir until smooth. Top the cake with this cream. It is best to let it sit in the refrigerator for some time before cutting, sp that the cream thickens.

Before serving, sprinkle with chopped walnuts.

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