Ingredients:
7 egg whites
A pinch of salt
150 gr sugar
7 tablespoons breadcrumbs
7 tablespoons ground walnuts
2 teaspoons almond extract
For the cream:
7 yolks
150 gr sugar
2 tablespoons milk
250 gr butter, room temperature
2 teaspoons vanilla extract
2 tablespoons cocoa powder
4-6 tablespoons ground walnuts
Instructions:
1. Preheat the oven at 180 C.
2. Line a 20x30 cm baking tray with parchment paper.
3. In a bowl, beat the egg whites until soft peaks.
4. Add sugar and salt and continue beating until stiff glossy peaks.
5. Gently, fold in breadcrumbs, ground walnuts and almond extract using a spatula. Don’t overmix.
6. Pour half of the batter into the prepared baking tray and spread it evenly. Cook for about 25 minutes.
7. Repeat with the other half of the batter.
8. Let the 2 cake layers cool completely on a wire rack.
9. Prepare a steam bath. Place a big pot on medium heat. Fill it with enough water so that the water reaches about halfway up. Bring the water to a simmer while you make the cream mixture.
10. In a heat-proof bowl, beat the egg yolks and sugar until creamy.
11. Add milk and incorporate.
12. Place the bowl over the steam bath. The water shouldn’t reach the bowl. Mix continuously until the cream thickens.
13. Take it off the heat and let it cool completely.
14. Add the soft butter and mix on high speed until incorporated.
15. Take half of the cream and place in another bowl. In one half add vanilla and in the other half add the cocoa powder.
16. Spread the vanilla cream on one cake layer and the chocolate cream on the other cake layer.
17. Place one cream layer over the other.
18. Sprinkle 4-6 tablespoons of ground walnuts on top.
19. Refrigerate for a couple of hours before cutting and serving.
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