Ingredients
For the biscuit:
– 6 egg whites
– 6 spoons of powdered sugar
– 2 spoons of lemon juice
– 1 Dolcela vanilla sugar
– 50 g of roasted ground hazelnuts
– 150 g of coarser ground walnuts
For the cream:
– 6 egg yolks
– 6 spoons of sugar
– 2 spoons of Dolcela vanilla sugar
– 1 Dolcela vanilla pudding
– 2 spoons of Gussnel Dolcela (thickness)
– 5 dcl of milk
– 3 dcl of orange juice
– grated zest of 2 oranges
– 100 g of butter
– 1 dcl Sweet cream Dolcela
– 2 layers of vanilla cream
– chocolate sticks, filleted orange, mint leaves
Preparation
Mix vanilla sugar with powdered sugar. Mix hazelnuts and walnuts. Beat the egg whites while gradually adding sugar and lemon juice to stiff peaks. Add walnuts and hazelnuts to the beaten egg whites while mixing gently.
Spread the mixture on a baking sheet lined with baking paper and spread evenly. Bake at 180 C for about 15 minutes (the biscuit will separate from the edge of the baking paper when it is ready). Cool it and cut it into three equal parts.
Add sugar, vanilla sugar, grated orange peel and half of the orange juice to the milk and bring to a boil, then reduce the temperature to a minimum. Mix the yolk with half of the juice, add the pudding powder, add the thickener and mix everything so that there are no lumps.
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