Meringue-meringue:
- — 140 g of any nuts (here — walnuts)
- — 160-170 g of egg whites (from 5 medium eggs)
- — 200-250 g of sugarCustard:
- — 2 egg yolks
- — 200 ml of milk
- — 20 g of flour
- — 20 g of powdered sugar
- — 20 g of sugar
- — 1 packet of vanilla sugar
The meringue-meringue needs to be baked in advance in the evening, so that they dry well. Nuts cut into large pieces and fry them in a frying pan. Well chilled proteins whisk with a pinch of salt in a strong foam. Continue to beat, add sugar in portions and whisk for another 5-7 minutes.
We cover the baking tray with parchment paper and draw on it 3 circles with a diameter of 16-17 cm. 3-4 tbsp. l. whipped proteins are laid out on parchment paper between the circles for the cakes, later they will be used as a crumb for decoration.
To the rest of the mass we add nuts and gently mix the spatula. We put the protein mass on the circles and level. We send it to a preheated 140 degree oven for about 1 hour or 3 hours at a temperature of 90 degrees.
To prepare the custard, mix the yolks with sugar powder and flour. Milk with sugar and vanilla sugar bring to a boil, a little milk pour into the yolk mass and quickly whisk. The homogeneous mixture is poured into the remaining milk and constantly stirring, bring to a thickening and a weak boiling. The cream is removed from the fire and covered with a food film, so that no crusts are formed and completely cool at room temperature. Now, collect the cake:
We fold the cakes of meringue on each other, promazyvaya each cream, decorated with chopped nuts and meringue without the addition of nuts. We send the cake for 2 hours in the refrigerator and can be served.