Festive Orange Cream and Walnut Cake

For the cake batter, toast the ground and chopped walnuts in a dry pan until golden and allow to cool on a plate.

Grease the bottom of the springform pan. Preheat the oven to 180°C (approximately 350°F).

Melt the butter in a mixing bowl and stir until smooth with a hand mixer. Gradually add the honey and eggs, while stirring. Mix in the whole-wheat flour, baking powder, cocoa, and rum at a medium speed. Fold in the toasted walnuts. Spread the batter into the springform pan smoothly and bake for about 40 minutes until done (check with a toothpick).

Remove the cake from the oven, allow to cool in the mold, then remove and cut in half horizontally.

For the orange cream, soak the gelatin in cold water. Peel the orange and squeeze the juice. Warm the juice and liquor in a saucepan, drain the gelatin and dissolve in the mixture. Mix the cream cheese with the powdered sugar until smooth and stir 2-3 tablespoons into the dissolved gelatin. Add the gelatin mixture to remaining cream cheese and fold in the whipped cream. Spread about 1/3 of the cream on the cake base, place the second layer on top and coat the entire cake with the remaining cream cheese mixture. Refrigerate for around 2 hours.