INGREDIENTS
Biscuit:
85 grams of ground walnuts
80 g unsalted butter
4 egg yolks L
3 egg whites L
35 gr. of soletilla sponge cakes
80 g sugar
1 tablespoon liquid vanilla
A pinch of salt
A little cinnamon powder
Walnut cream:
1 egg white L
75 g unsalted butter
40 grams of ground nuts
90 g sugar
25 g water
A pinch of salt
A pinch of tartar cremor or a drop of lemon or vinegar.
Other: cocoa powder
PREPARATION
Biscuit:
17 cm round mould. Preheat the oven to 160ºC.
Whisk the butter at room temperature with half (40 g) sugar, cinnamon, salt and vanilla until creamy. Add the yolks one by one, integrate.
Add the shredded biscuits and the crushed walnuts. Integrate well.
Whip the egg whites in the snow with the rest of the sugar (40 g).
Mix both processes with enveloping movements.
Meet you in the pan and bake for about 30 minutes.
Allow to cool on a rack.
Walnut cream:
In a saucepan put the water and the sugar minus two spoonfuls, make a syrup at the point of ball 120ºC.
Beat the egg white with the salt and the tartar cremor. When it foams a little, add the sugar little by little and keep beating.
When the syrup reaches this temperature, add the meringue in the form of a thread and continue beating until it is cold.
Gradually add the butter in cubes at room temperature. It is integrated until it is creamy.
Carefully add the ground nuts. Transfer the cream to a piping bag with a curly mouthpiece. Keep it in the fridge.
Once the sponge cake has cooled, cut it in half and cut it horizontally. It is filled with part of the cream. Cover with the other layer of sponge cake and finish the rest of the cream as you like. Powdered cocoa is sprinkled.