Orange dessert with caramel walnuts

1. 

egg yolk 8 pcs • powdered sugar 3.5 oz (100 g)

Whisk the egg yolks and sugar into foam.

2. 

walnuts 3.5 oz (100 g) • flour medium 3.5 oz (100 g) • baking powder for gingerbread 0.25 oz (8 g)

Grate walnuts. Mix flour with baking powder.

3. 

egg white 8 pcs

Beat the egg whites until they are foamy.

4. 

Stir walnuts in beaten egg yolks and in parts, by turns blend in flour...

5. 

...and egg white foam.

6. 

unsalted butter • flour medium

Pour the batter in a baking tin (40x30 cm) greased with butter and floured.

7. 

Bake for 15 minutes at 180 °C.

8. Orange cream

orange juice 2.1 cup (500 ml)

Make juice from oranges.

9. 

sugar granulated 5.25 oz (150 g) • unsalted butter 7 oz (200 g)

Pour the juice in a pot, add sugar and butter. Bring to boil.

10. 

chicken egg 4 pcs • water ¾ cup (200 ml) • vanilla pudding - powder 3.5 oz (100 g)

Beat in a bowl eggs with water and mix in pudding powder.

11. 

Pour it into juice and cook until dense.

12. 

Spread hot cream on top of the cake base and flatten. Let it cool.

13. Crispy walnut grilaz

sugar granulated 7 oz (200 g) • honey  2.75 oz (75 g) • walnuts 5.25 oz (150 g)

Caramelize sugar and stir in honey. Use a food processor and chop the walnuts coarsely.

14. 

Stir in walnuts.

15. 

unsalted butter

Pour the hot mixture on aluminium foil brushed with butter and let it stiffen.

16. 

Unstick the stiff hard grilaz from aluminium foil and chop it into pieces on wooden board.

17. 

whipping cream (30-33% fat) 3.2 cup (750 ml) • cream stabilizer 0.75 oz (24 g)

Beat whipping cream with stabilizer and spread it on the orange cream. Sprinkle with grilaz, cut into big squares (approx 10x10 cm) and serve.