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We start with the walnut kernel, which we fry a little in the oven, after which we put 3/4 of the core on the grinding machine and we cut the rest of the core with a knife (we use the latter for garnishing).
To start, we separate the egg whites from the yolks (which we put in separate and quite high pots).
Whisk the egg whites with a pinch of salt.
We will mix the yolks together with the sugar until a frothy cream is formed, after which we will add little by little the cold water.
In this composition we will add the egg whites little by little, stirring or mixing continuously.
Then comes the turn of the oil, flour and at the end add the walnut kernel, stirring gently so as not to leave the composition.
The composition will be poured into a tray that has been greased with oil and then lined with flour, after which it will be put in the oven for 50 minutes.
After cooling, cut the worktop into three parts.
The eggs will be mixed with the sugar, after which the milk will be poured little by little and it will be mixed until the sugar dissolves.
Add the vanilla sugar and then the flour in the rain, stirring to prevent lumps.
It will then be boiled, stirring occasionally, and left until the cream thickens.
Allow to cool and then add the margarine.
Meanwhile, prepare the syrup, by putting the water together with the sugar to boil. After it has boiled, remove the water from the heat and add the vanilla essence.
Syrup the first top and then add some of the cream and then sprinkle a few chopped walnuts.
Add the second top to be syruped, add the second part of the cream and then sprinkle with walnuts again.
at the end, he will place the last countertop, which will also be syruped, and then the cake will be covered with the remaining cream.
Sprinkle chopped walnuts on the cake marinade and garnish with chocolate flakes on top. This was my choice, each one is decorated according to taste and preference, but it must also be walnuts.