Necessary ingredients for the topping:
- 10 egg whites
- 240 g of powdered sugar
- 2 tablespoons of cornstarch
- 400 g of pieces of walnuts, fried in a dry pan and cooled
Necessary ingredients for the cream:
- 10 egg yolks
- 160 g of powdered sugar
- 100 ml milk
- 200 g of butter
- 1 tablespoon of cocoa powder
Ingredients needed for decoration:
- 40-50 g of chocolate
Method of cooking:
We begin by separating the whites from the yolks. Make sure that not a single drop of yolk gets into the bowl with egg whites. Also, the egg white bowl should be perfectly dry and degreased.
For the topping, mix the egg whites with the powdered sugar using the initial whisk, then mix with a mixer. We gradually increase the speed, from low to high, until we get a hard, strong and shiny foam. Using a spatula, fold in the starch, being very careful not to disturb the foam. In 3 parts, we also very carefully include nuts.
Line a baking sheet with baking paper and transfer the composition to it. Align the form very carefully and place the baking sheet in an oven heated to 180 degrees for 45 minutes.
Immediately after baking, invert the top onto a sheet of baking paper and remove the paper it was baked on. let the top cool completely. After it has cooled, smooth the edges and cut into 3 tops. The top will be soft, elastic and fluffy.
For the cream, mix the yolks with a whisk until smooth. We start mixing with a mixer at high speed. Stir for 5 minutes until we get a whitish, fluffy and voluminous composition.
In 3 doses, we also add milk, carefully stirring with a spatula. Transfer the composition to a saucepan with a thick bottom. Heat the cream over low heat until it thickens and reaches a temperature of 90 degrees. Stir continuously. It is not necessary to boil the cream. Transfer the cream to a bowl, cover its surface with food foil and let it cool completely.
Put the softened butter in a bowl. Mix into a foam, and then transfer to the cream together with cocoa powder. Homogenize well using a spoon or spatula.
Assembly: fill the tops with cream.
Sprinkle the crumbs left over after smoothing the edges of the meringue on top of the top layer of cream. We continue to decorate with grated chocolate.
Taste with pleasure! Good appetite!