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For the crusts:

– 3 x 5 egg whites
– 3 x 10 spoons of powdered sugar
– 3 x 5 spoons of ground walnuts
– 3 x 2 spoons of flour

For the cream:

– 1 liter of milk
– 15 egg yolks
– 10 spoons of sugar
– 9 spoons of flour
– 250 g of powdered sugar

– 250 g of margarine/butter
– 150 g of ground nuts
– a little milk to steam the nuts
– 200 g of chocolate
– 3 bags of vanilla cream
– 200 ml of milk or sour water for the slag cream


Make 3 shells of 5 egg whites, 10 spoons of powdered sugar, 5 spoons of walnuts and 2 spoons of flour. Mix the flour and walnuts and gently fold them into the beaten egg whites with a whisk. Bake each crust at 180 degrees for about 25 minutes. When they are baked, cover them with a cloth while preparing the cream.


Mix 7 egg yolks with 10 tablespoons of sugar and 9 tablespoons of flour and cook the cream in 1 liter of milk. Beat 8 egg yolks with 250 g of powdered sugar. Separately, beat 250 g of margarine, then mix with beaten egg yolks and mix everything with whipped cream.

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