Slovenian walnut cake

DAY ONE

Cake

1. Pre-heat oven to 360 degrees Fahrenheit.

2. Place breadcrumbs into bowl. Add enough rum and stir until breadcrumbs are entirely soaked.

3. In large bowl, whip all egg whites until mixture resembles a firm cream.

4. In a medium bowl, whip all egg yolks with confectioner’s sugar until well blended. Fold into egg white mixture.

5. Stir in grated walnuts and soaked breadcrumbs into mixture until mixed.

6. Pour mixture into either four 9" round cake pans or two 8"X12" rectangular cake pans that are heavily greased (I recommend lard or crisco).

7. Place into pre-heated oven for 30-45 minutes. Test cakes with a small knife, wooden pick or cake tester by inserting into middle of cake to check all batter is baked.

8. Turn off heat and leave all cakes overnight.

Filling

1. Prepare packaged pudding with 1/4 C + 1T milk. While mixture is cooking, add the 3 egg yolks and mix until thick. Remove from heat and continue to stir slowly so mixture becomes smooth. Cool to room temperature.

2. In additional bowl, mix granulated sugar and unsalted butter until well blended. Add pudding mixture into bowl and mix well.

3. Cover and cool in refrigerator overnight.

DAY TWO

1. Take cakes from oven and remove from pans. If using rectangular pans, slice each one in half through the middle for the filling.

2. Take first slice onto a tray and spread the marmalade on top. Take cream from refrigerator and spread on top of marmalade until covered and blended. Cover with the next slice. Repeat step with each slice until you reach the top.

3. Make whipped topping: In medium bowl, mix stabilizer and desired amount of confectioner’s sugar with the heavy whipping cream. Blend until firm.

4. Spread whipped topping on the sides and top of cake. Smooth with decorating spatula.

5. Decorate cake with chopped walnuts.

6. Cover cake and leave overnight in refrigerator.

7. Next day: Enjoy!