This is another recipe from my mother's cookbook and as I've told you before, many of the recipes were rewritten by me when I was about 10-12 years old. My mom kept many of the recipes on small pieces of paper and me and my sister used to transfer each to a notebook which my mom still has. So this recipe is at least 30 years old. A cake made the old-fashion way. In the past, all cakes looked like this one, no special decorations, tons of fondant or other unnecessary details. It was all about the taste and not about the look.

This one was written under the name "piquant cake", so I'll stick to the original name.



  • 10 egg whites
  • 10 tablespoons sugar
  • 4 tablespoons crushed biscuits
  • 125 g chopped walnuts (4.4 oz)

Whisk the egg whites with the sugar into a solid whipped cream, add the crushed biscuits and nuts and mix with a spatula or wooden spoon. Pour the mixture into the largest baking tray lined with parchment paper and bake at 180 C (350 F) degrees for about 10 minutes. Once baked and cooled, remove the baking paper and divide the biscuit into 3 strips.

Custard filling cream

  • 10 egg yolks
  • 10 tablespoons powdered sugar
  • 100-150 g of chocolate (3.5-5 oz)

Beat the egg yolks with the powdered sugar and steam them to cook together with the chocolate. Mix well to smooth the mixture and leave to cool completely. The steaming procedure for those who don't know is to put everything in a smaller pot and you put that pot in a larger pot with boiling water.

  • 250 g butter (8.8 oz)
  • 100 g of powdered sugar (3.5 oz)

Whisk the butter with the powdered sugar and add it to the cooled yolk mixture and whisk well. Add 125 g of chopped walnuts to this mixture and mix.

Arranging of cake

Apply filling on 1 crust and repeat with the other 2 crusts and finish with applying filling on all cake and finally sprinkle the cake with roasted hazelnuts or walnuts.

I did have better handwriting then