It remains to combine the yolks, whites and nuts to get the "dough". First, add some of the whipped whites to the yolks (about a third), mix, then add the chopped nuts. Mix everything until smooth and, in a few steps, add the remaining proteins. Carefully mix the mixture with a spatula from the bottom up. As a result, we get this air "dough" as in the photo.
I didn't photograph the rest of the process, but it's quite simple. In the prepared form, put the nut "dough" and bake at 190*From before Browning the cake. The baking time depends on the oven, approximately 50 minutes. While in the oven, the dough will increase in volume by 2 – 2.5 times. Leave the finished cake in a slightly open oven until it cools. Remove only the completely cooled cake from the mold.
It is best to bake it in the evening so that it cools completely overnight. The finished cake can be stored in the refrigerator for several days.
Attention! The cake is very fragile, so handle it carefully.