A cake recipe for all foodies:
Beat egg whites until very stiff, sift in sugar, vanilla sugar and salt until snow is glossy and firm. Fold in cooled butter. Mix cocoa with cloves, cinnamon, rum flavoring, almond kernels, and baking powder and add to egg white mixture to make a firm dough.If it sticks, fold in another small mass of almond kernels. Carefully roll out the dough to a thickness of 1 cm, cut out hearts and, with the back of a knife, cut a ribbed pattern on the surface.
Cut a ribbed pattern on the surface with the back of a knife. Place on a baking tray lined with parchment paper and place in the preheated oven (center, 175 degrees, 15- 20 min). Mix powdered sugar with egg white and rum. Carefully
from the parchment paper and brush with the glaze while still hot. Tip: The Basel hearts taste best when they have been stored for at least 14 days.
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