Separate the eggs, cover and chill the egg yolks. Beat the egg whites with the whisks of the hand mixer until stiff, adding icing sugar. Fold in nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.
Leave to cool in the mould. Soak gelatine in cold water. Stir egg yolk and starch until smooth. Bring 100 g cream and sugar to the boil, remove from the heat. Stir in the egg yolks. Keep stirring until a creamy mixture is formed. Whip butter in pieces in the warm cream and spread on the cake. Chill for about 20 minutes. Whip 200 g cream until stiff. Dissolve gelatine and stir into the cream. Put the cream in a cool place and let it gel. Dip a teaspoon into hot water, cut off 8 small eggs and place on the cake.
Whip butter in pieces in the warm cream and spread on the cake. Chill for about 20 minutes. Whip 200 g cream until stiff. Dissolve gelatine and stir into the cream. Put the cream in a cool place and let it gel. Dip a teaspoon into hot water, cut off 8 small eggs and place on the cake. Decorate with red sugar. Put the cake on a plate and serve
Waiting time approx. 30 minutes