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Whisk the egg whites with a pinch of salt. Add the sugar and continue mixing until you get a glossy meringue. Mix the flour with the walnuts and gradually add it to the meringue. Divide the composition into three (3). Bake 3 thin sheets in a 24 cm diameter tray, lined with baking paper. little. We take out each sheet, peel it carefully and put them all on baking paper, but not one on top of the other because they will stick together.
Rub the yolks with the sugar until they become like a cream and turn white. Add the starch and mix well. We boil the milk, and when it boils we pour it thinly over the cream and mix. We put the resulting composition in the bowl in which the milk boiled and we put it on low heat until the composition starts to thicken. Let it cool. We mix the soft butter until it becomes fluffy, then we add little by little in the cooled pudding, mixing well. At the end we put the vanilla.
We caramelize the sugar. After it has caramelized and turned golden, we "drip" it on baking paper and leave it to cool. Beat the whipped cream, then add the "drops" of burnt sugar and large ground walnuts.
Cream 1 we divide it into two (2) equal parts that we distribute between the three (3) countertops. We cover the whole surface of the cake with Cream 2 and let cool for a few hours.