Cream yolks, vanilla sugar and sugar, add water by the spoonful, stir in 100g nuts.
Beat the egg whites until stiff and fold into the yolk mixture with the flour and baking powder. Pour the dough into a greased and floured 26 cm springform pan and bake at 170°C for about 20 minutes until golden brown.
Cut the cooled cake 1x in half, put a cake ring around the bottom and spread the bottom thickly with jam.
Soak the biscuits in rum-milk mixture, place on the cake base, cover with cream and sprinkle with nuts. Continue like this until everything is used up. Put the lid of the cake on top and leave it in the refrigerator for a few hours.
Carefully remove the cake ring.
Spread the cake with cream, divide it into pieces, place giottok balls on top and sprinkle with nuts as desired.