Beat the egg yolks and the whole egg with the powdered sugar until thick and creamy, add the juice of one lemon and its zest, the finely grated walnuts and the crumbs moistened with a little rum and mix well. Finally, whip the snow until stiff, beat with granulated sugar and fold lightly into the mixture. Fill the quantity into a cake tin, bake leisurely, at the beginning with the oven hooked (about 160 degrees for about 3/4 hours).
Cut the cooled cake diagonally, whip the cream, mix it with sugar and grated nuts, fill the cake with it and assemble it.
Spread with remaining cream. Garnish with whole sugared walnuts.
You can also fill this nut cake with currant jam, spread it on the top, glaze with lemon icing and decorate the cake with halved walnut kernels.
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