Cake "Flight" with Custard

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cake "Flight" with Custard

Ingredients

Egg white - 6 pieces
Citric Acid - 0.4 oz
Sugar - 21.2 oz
Walnuts - to taste
Milk - ½ cup
Whole egg - 6 pieces
Butter - 7.1 oz

Step by Step guide

Step 1

Whip the egg whites until they double in volume. Add citric acid.

Step 2

Gradually add sugar (400 grams). A thick mass should form.

Step 3

Lightly roast walnuts (about a couple of handfuls) in a dry pan. Then chop finely with a knife (do not grind). Add the nuts to the batter. Mix well. Bake 2 layers.

Step 4

For the custard, heat ½ cup of milk with 200 grams of sugar until boiling. Separately, beat the yolks and gradually pour them into the hot syrup. The yolks should be added very carefully, in small portions, while continuously stirring to prevent them from curdling.

Step 5

Cook the resulting mixture a little longer until it thickens. Cool the custard and strain it. Once cooled, add the butter and whip everything together.

Step 6

Bake the meringue on parchment paper. Use a teaspoon to place meringue on the paper in the desired shape. Bake at a low temperature (320°F) until the meringue pulls away from the paper.

Step 7

Spread the custard between the layers of the cake and assemble. Spread custard on the top layer and decorate with meringue. You can sprinkle crushed walnuts on top.