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I separated the eggs, I put the yolks in a bowl, the egg whites in a deep bowl. I beat the egg whites at first only with salt, then I added 150 g of sugar. I mixed until a well-bound, glossy, meringue-like composition resulted. Now it's time to take the mixer out of action, I added the ground walnuts and mixed with a spatula ade from bottom to top, so as not to leave the composition. I added vanilla sugar and flour and continued to mix lightly, also with a spatula.
I put the resulting composition in a tray (20x30) lined with baking paper, and I put the tray in the preheated oven at 180C for 15-20 minutes. Baking time differs from oven to oven, it is important that the composition bakes a little, to catch the crust on top. While the top is baking, I prepared the yolks, which I mixed with 100 g of sugar, rubbing them well until they "whiten" and get a frothy consistency.
When the top was ready, I put the yolks on top and left it in the oven for another 15 minutes. Also, it differs from the oven, the mixture of yolks must be baked, not wet. Remove the tray from the oven and let it dry cool completely. It is very important to be cold, when we put the icing on top, otherwise the yolks will soften. To make the icing, I proceeded as follows: in a saucepan or larger kettle, I put the powdered sugar, oil, cocoa and water and left on the fire for 3 minutes from the first boil, stirring constantly. I stopped the fire, I put the essence of rum. I let the icing cool, then poured it over the completely cooled countertop.
On top of the icing I powdered with baked and ground almonds. I let the cake cool for a few hours. A cake treat !!