You will need
for nut cakes:
Proteins 180 gr
Sugar 230 g
Citric acid pinch
Salt pinch
A mixture of Nuts 140 gr
Flour 40 gr
For white cream:
Yolks 70 gr
Sugar 90 g
Milk 120 ml
Butter 180 gr
For chocolate cream:
Cream 33% 200 gr
Chocolate 100 gr (tile)
Can be 🥃 20 gr
We prepare custard: mix milk with sugar in a saucepan and warm it up. Beat the yolks with the remaining sugar. Pour hot milk into the yolks in a thin stream, stirring. Put the mixture on the stove and boil until bubbles, the cream is ready, cover Vkontakte and cool. For a base of meringue and nuts, whisk the proteins with salt and acid, after the first peaks we introduce sugar in stages, the mass thickens before our eyes, tightens and acquires gloss. The readiness indicator is obvious peaks, the mass does not pour out of the bowl. To add nuts, they need to be crushed and add a little flour. We mix in the proteins with a spatula, carefully so as not to break the airiness. We distribute the proteins into 3 cakes using a mold, bake for 1.5 hours at 140 *. After cooling in a switched-off oven with the door ajar. We prepare chocolate cream while baking cakes - we warm up the cream and add chocolate, stir, punch with a blender. The chocolate cream should be stabilized in the refrigerator. I would have prepared blanks for 2 creams from the evening (custard and cream base with chocolate) and baked meringue. And in the morning I started assembling, bringing the cream to readiness. Beat butter at room temperature white, add a little custard at room temperature. The temperature should be the same so that there are no detachments. Chocolate cream is simply whipped up. We assemble the cake, as in the video, we will leave a little cream on the cake and a little chocolate cream on the cap. In order for the cap to be liquid and easily flooded, the cream should be slightly warmed up. Sprinkle the cake on the sides with the remnants of meringue.
It is better to leave the cake in the refrigerator for a while, cold will be much tastier 😊 Be sure to try it!
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