No. of servings: 18
Ready in: 1 h. 30 min.
|Semi skimmed milk 1,5%||750||ml|
walnuts 3.5 oz (100 g)
Mix flours with baking powder.
egg white 4 pcs
Beat the egg whites until they are foamy.
Beat egg yolks with sugar and stir cold coffee in.
Mix walnuts in,...
...and egg whites foam.
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.
Mix flour and sugar with milk, cook dense gruel. Allow it to cool.
Beat butter with sugar. Mix gruel in.
Evenly spread the smooth cream over the cake base. Let it stiffen in the refrigerator.
Melt chocolate with hardened fat over a hot water bath.
Spread chocolate topping on top of the stiff cream.
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.
Dessert is delicious when fully cooled.