| 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
- Let's start with the preparation of nut cakes. Proteins with the help of a combine whisk with powdered sugar in a stable and dense mass.
- Nuts grind into crumbs and mix with starch.
- Then proteins spread in a bowl and gently using a spatula mix with nuts and starch.
- 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.
- For sponge cakes, it is necessary to separate the yolks from the whites. In the yolks add water and 65g of powdered sugar, beat into a foam. Whisk the whites separately with the remaining powdered sugar. Gently connect the two egg masses.
- Sift flour, starch and soda into one bowl. Gently combine with the egg mass and mix with a spatula. Divide the dough in half.
- Bake cakes in a greased form at a temperature of 180 degrees for 10-15 minutes. Cakes cool and get out of the form. My form is 22 cm.
- For the sponge cake with currants, beat the eggs with powdered sugar into a fluffy light mass, then sift the flour, soda and starch. Add to the egg mixture and mix gently. In the dough add the pre-thawed berries currants. Bake as well as the previous sponge cakes.
- Walnuts fry in a pan, and then grind into not very fine crumbs.
- For the cream, take a soft butter, beat it until fluffy, then parts begin to add boiled condensed milk and vanilla. The cream is very lush, beautiful caramel color.
- Before assembling the cake, with the help of a pastry ring, on all cakes it is necessary to cut the edges, so that they are the same. Trim and 1/4 of the roasted nuts folded into a blender and grind into a homogeneous crumb. We'll sprinkle it on the cake.
- Let's start collecting cake. First, take a sponge cake and grease it with cream.
- From above copiously sprinkle fried nuts.
- Then put the nut cake and grease with cream. Then comes the currant cake, then the nut and the last biscuit. All the cakes liberally lubricated with cream, biscuit and sprinkle with nuts. Top the cake on all sides to coat with cream.
- Ready cake sprinkle with crumbs, and leave to soak for 3 hours at room temperature. Then the cake put into the refrigerator. You can make a cake at your discretion. I decorated it with sugar cranberries and blueberries. In the summer, of course, it will be more appropriate to issue currant berries.
- Have a nice new year's eve!
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