For the quick nut coffee cake, first separate the eggs. Beat egg whites with 1 pinch of salt until stiff. Beat the egg yolks and powdered sugar until foamy.
Add the iced coffee powder, grated nuts and cherry rum to the yolk mixture. Fold in the beaten egg whites and spread the mixture into a greased and floured small springform pan (diameter 20 cm).
Serve with whipped cream and coarsely grated walnuts. Bake at approx. 170 °C.