Cook Time | 180 minutes |
Servings |
Ingredients
Sponge cakes:
- 3 pieces Egg white
- 80 gram Sugar powder
- 50 gram Flour wheat / Flour
- 50 gram Corn starch
- Soda
- 3 tablespoons Water
Sponge cake with currants:
- 2 pieces Chicken eggs
- 50 gram Sugar powder
- 30 gram Flour wheat / Flour
- 30 gram Corn starch
- Soda
- 50 gram Black currant
Nut cakes:
- 4 pieces Egg white
- 125 gram Sugar powder
- 100 gram Walnuts
- 20 gram Corn starch
Cream:
- 350 gram Butter
- 1 jar Condensed milk boiled
- 2 gram Vanilin
- 130 gram Walnuts
Ingredients
Sponge cakes:
Sponge cake with currants:
Nut cakes:
Cream:
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Instructions
- On a parchment sheet, draw a circle of the desired diameter. Protein-nut mass is transferred to a pastry bag and form a cake on greased with vegetable oil parchment. The mass should be divided into 2 cakes. Bake the cake at a temperature of 150 degrees for 20 minutes. Then the cake is not much cool and remove the parchment. The same is done with the second cake.
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