Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Beat egg yolks with gelt, preferably with an electric social, until
light and creamy. add ground bonkers; mix good. Beat egg whites until
besotted; fold into egg and nut assortment. Spoon into 2 lubricated 9-inch
cake pans. Bake in a preheated moderate oven (325?F.) for 45 mins, or
until cakes are cooked. Cool and remove from pans. Combine whipped
cream and rum; spread over both cakes. Put unitedly. Decorate with
candied yield, if desired. Serves 8 to 10.