Russian Tea Cake

For the Russian Tea Cake, preheat the oven to 180°C degrees. Separate the eggs and beat the yolks with butter, sugar and vanilla sugar until fluffy.

Stir in the nuts, cocoa and tea. Beat the egg whites until stiff. Mix flour and baking powder and fold into the batter. Finally, fold in the beaten egg whites.

Then spread the batter on a baking sheet and bake for about 20 minutes. Let the cake cool and whip the whipped cream until stiff. Spread the whipped cream on the Russian tea cake and decorate with a thin layer of eggnog.

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