Fudge torte

Ingredients

•  7 lrg Eggs separated
•  150 g Castor sugar
• 150 g Self raising flour
• 1 Recipe Creamy fudge (on web site under candy)
• 37 g sugar
• 20 g butter
• 20 ml Fresh cream

Method

• With an electric mixer mix egg yolks and halve the castor sugar until pale and thick.
• Mix the egg whites and add the remaining halve of the castor sugar  and mix until soft peek.
• Fold in the yolks to the egg whites and sift the flour onto the mixture. Fold in the flour.
• Spread onto 7 different baking sheets lined with baking paper. 
• Bake  at 220 ºc until golden brown 5 to 7 minutes.
• Cool on a cooling rack.
• Make the Fudge and allow to cool just a bit.
• Spread onto the layers of cake and pile them up.
•  put a flat surface on top with a slight weight just to make it level and refrigerate for 30 minutes. 
• Cut the cake round and turn upside down put baking paper around it about 1 cm higher than the cake. Make sure the paper is tight around it.
• Pour a layer of fudge on top about 5 mm thick.
• Refrigerate over night.
• For the topping Boil together on medium heat the sugar, Butter, and cream. Mix in the nuts and spread on baking paper on a baking sheet and bake at 180ºc until slightly brown. Allow to cool a bit and slice in 12 slices allow to cool completely.
• The next day remove the paper and divide in 12 slices place a shortbread ball covered in chocolate on each slice, place a slice of the nutty topping on each slice at a angle as illustrated in the picture.
• Serve cold
• Make 1 20 cm 12 slice cake
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