Walnut.
It’s going to take you at least 4 hours to make this one.
But it’s worth it.
You have to start the night before because all the eggs and butter need to be at room temperature.
I know you can’t see it from the picture but this is a layered mini-cake: cake layer, vanilla cream, cake layer again, vanilla cream again, meringue and shaved chocolate.
Ingredients:
7eggs
7 spoons of flour
7 spoons of sugar
7 spoons of crushed walnuts
1 pack baking powder/ or one spoon
Mix the whole eggs on high speed for at least 5min until they become whiter and foamy.
Add the 7 spoons of sugar. Mix until the sugar dissolves - at least 5min
Add 7 spoons of flour and the 7 spoons of walnuts and mix on low speed.
To bake, I used a 25cmx35cm baking tray.
Bake at 350°F for 20 minutes. After the cake is baked, set aside to cool and start the cream.
5. Boil the water - once the water is boiling, move the bowl over the cooking pot - mix continuously until the composition starts to get thicker (at least 7min) - you should have a cream that almost sticks to the whisk.
6. Once you have the right cream, set aside and start mixing the butter (low speed mixer - butter should be at room temperature)
7. Start adding the vanilla cream one spoon at a time until you incorporate everything into the butter.
8. Above you have the “butter version” of this cream, but you can also just have the cream you prepped over the fire and double all the ingredients if you want to have enough to spread over the cake.
9. Boil the water - once the water is boiling, move the bowl over the cooking pot - mix continuously until the composition starts to get thicker (at least 7min) - you should have a cream that almost sticks to the whisk.
6. Once you have the right cream, set aside and start mixing the butter (low speed mixer - butter should be at room temperature)
7. Start adding the vanilla cream one spoon at a time until you incorporate everything into the butter.
8. Above you have the “butter version” of this cream, but you can also just have the cream you prepped over the fire and double all the ingredients if you want to have enough to spread over the cake.
9. Set aside the cream - cut the cake in half horizontally, using a very long knife and very slow back and forth movements
If you need to buy the main ingredients (the rest you should have):
On to the vanilla cream.
Ingredients:
3 egg yolks (keep the egg whites)
200g sugar
300ml milk
200g butter
3 spoons flour
vanillin sugar
You have to start with the right bowl and cooking pot - because all the ingredients will need to be mixed in a bowl over a pot with boiling water, but the bowl should not touch the water (see first image below).
Mix the 3 egg yolks, the 200g caster sugar and vanillin sugar - on low speed
Add the milk over flour slowly and mix fast with the spoon until smooth
Pour the milk/flour paste over the yolks/sugar mix.
Next part is your caramel.
200g sugar
40g butter
10. Melt sugar over fire.
11. Add the butter and keep mixing until incorporated.
11. Using a spoon, start adding threads of caramel over the 2 cakes (as much as you want but try to make them thin since these will give the crunch and you don’t want it to be too thick and hard and become an unpleasant surprise.
12. Let the caramel cool.
13. Spit the cream in half and spread over the two cakes.
14. Add the second cake (wit caramel and cream on top) over the first cake.
15. Make a meringue by mixing the 3 egg whites with 200g of sugar.
16. Spread the meringue over the assembled cake.
17. Add chocolate shavings if you want.
18. Put the entire tray in the fridge and let it cool for at least an hour. Enjoy.
