In Romanian: Sarlota de alune



  1. Mix the yolks with the sugar.
  2. Add the milk, mix well, set to heat, mixing continuously until very hot and thickened.
  3. Remove from heat, add the beaten whites and ground hazelnuts, then the rum, lemon peel and gelatin dissolved in 2-3 tablespoons of hot water.
  4. Pour the mixture into a mold and refrigerate.
  5. Serve garnished with whipped cream.

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