Meringue cake with custard

Cooking

Step 1

Cool the whites in the refrigerator. Grind nuts in a blender into crumbs; fry in a dry frying pan over low heat until light brown. Remove from fire, let cool.

Step 2

Pour the chilled proteins into a large bowl; beat with a mixer at low speed for 5 minutes. Then turn on medium speed and beat for another 5 minutes. Switch the mixer to the highest speed and beat for 12-15 minutes, until a thick, dense foam is obtained. Continuing to beat, add powdered sugar and flour to the proteins. Turn off the mixer after a minute. * Prick up some of the egg whites with a fork. If the squirrels reach for the fork and do not fall off, they are ready.

Step 3

Preheat the oven to 150ºС. Cover the baking sheet with a sheet of parchment and lightly moisten with water, making sure that the water does not collect in drops. Put the whipped egg whites in a culinary bag and, squeezing them onto parchment in a circle, form a cake with a diameter of 20-22 cm. Place in the oven, immediately reduce the temperature to 140ºС. Bake for 1 hour. Turn off the oven and leave the cake inside until it cools down. Bake 3 more cakes in the same way. * You can put 2 protein cakes on a baking sheet at once.

Step 4

While the meringue is baking, prepare the cream. Grind the yolks with sugar and vanilla sugar until white, pour in 100 ml of water, mix. Put on a pot of boiling water and boil, whisking constantly, 4 minutes, without bringing to a boil; remove from fire.

Step 5

Beat butter until foamy. Add condensed milk, whipped butter, nuts, cocoa and cognac to the cream. Mix. Allow to cool to room temperature. Then beat again with a mixer.

Step 6

Lubricate the cakes with the resulting cream, put one on top of the other. Put the cake in the refrigerator for 1 hour.