Popsicle cake

1. 

water 3.25 tbsp (50 ml) • coffee instant 1 tsp

Pour hot water over the coffee and allow it to cool.

2. 

walnuts 3.5 oz (100 g)

Grind walnuts.

3. 

flour medium 2.75 oz (80 g) • meal 3.5 oz (100 g) • baking powder for gingerbread 1.5 tsp

Mix flours with baking powder.

4. 

egg white 4 pcs

Beat the egg whites until they are foamy.

5. 

egg yolk 4 pcs • powdered sugar 3.5 oz (100 g)

Beat egg yolks with sugar and stir cold coffee in.

6. 

Mix walnuts in,...

7. 

...prepared flours...

8. 

...and egg whites foam.

9. 

unsalted butter • flour medium

Pour the dough into the baking tin (25 x 30 cm) greased with butter and floured. Bake in preheated oven at 355°F (180°C) for 15 minutes.

10. 

semi skimmed milk 1,5% 3.2 cup (750 ml) • sugar granulated 1 oz (30 g) • all-purpose flour / plain flour 3.25 oz (90 g)

Mix flour and sugar with milk, cook dense gruel. Allow it to cool.

11. 

unsalted butter 8.75 oz (250 g) • powdered sugar 3.5 oz (100 g)

Beat butter with sugar. Mix gruel in.

12. 

Evenly spread the smooth cream over the cake base. Let it stiffen in the refrigerator.

13. 

cooking chocolate 5.25 oz (150 g) • margarine 1 oz (30 g)

Melt chocolate with hardened fat over a hot water bath.

14. 

Spread chocolate topping on top of the stiff cream.

15. 

Cut before serving. If the chocolate topping is too stiff, cut it with a sharp knife dipped into warm water. When you take the knife out of the water, wipe it dry and gently score the topping. Once the topping becomes stiff again, finish cutting of the cake.

16. 

Dessert is delicious when fully cooled.