Fine walnut pastry

Ingredients

4s.l. flour

4 eggs

1ch.ch. chopped walnuts

9s.l. caster sugar + 5s.l. for egg yolks

150 grams. butter

For the cream:

5s.l. milk

3s.l. sugar

1ch.ch. chopped walnuts

30 grams. butter

1 medium chocolate-dusting

Method of preparation:

1. In a clean and dry container, beat egg whites with 1-2s.l. of sugar to the snow and set aside.

2. Butter and sugar until fluffy cream break. Add to better ground walnuts and flour in small portions.

3. When the dry ingredients are mixed, add the egg whites and mix gently enough to be covered, but not fall.

4. Pour into a rectangular pan covered with parchment paper or greased with butter and sprinkled with flour and place in preheating oven to 160/180 C.

5. While cake is baking, beat egg yolks with 5s.l. sugar. Just before baking marshes, remove from oven and pour in the egg yolks, then return it in the oven to pozasushi and doizpeche.

6. The finished cake is removed from the oven and allow to cool completely.

7. At this time you can prepare the cream by placing the milk, sugar and crushed walnuts in a fireproof container to heat them warm up slightly to thicken. Remove them from the heat and allow to cool slightly, then add them to the butter and stir. When completely melted, stir the mixture again.

8. Remove the cake Spread an even layer of oil-dairy cream and sprinkle with grated chocolate tightly. Cut into small cakes.

9. Each Pasty can be decorated with some fruit before presentation (I use frozen berries straight from the freezer). Do not use too sweet berries for garnish, for dessert itself is very sweet and a little sour taste his partner better.