A cake recipe for all foodies:
Put the walnuts through the almond mill. Finely crumble the pumpernickel and mix with the walnut kernels. Stir in nutmeg, cinnamon, lemon zest, cardamom, sugar and the flour. Beat the egg whites and the remaining sugar with the beaters of the mixer until stiff. Fold the snow into the other ingredients. Line the baking sheets with baking parchment. Fill a piping bag with a medium star-shaped nozzle (No. 8) with the mixture and pipe piles the size of a doughnut 3-4 cm apart. Bake in the heated oven on the 2nd rack from the bottom at 175 °C for approx. 15 minutes. Spread half of the cookies on the smooth side with the soft nut nougat. Press the other cookies on top. Coarsely dice cooking chocolate and cake glaze, melt in a warm water bath, stir well together. Dip one side of the cookies into the chocolate glaze, place on a cake rack or aluminum foil. Allow the coating to set.
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