|1.||Peanut Dough||150 Column|
|2.||Sugar Dough||1 Art.|
|3.||Vanilla sugar Dough||1 pack|
|4.||Flour Dough||45 Column|
|5.||Chicken Egg Protein Dough||4 PC.|
|6.||Egg yolk Cream||4 PC.|
|7.||Sugar Cream||200 Column|
|8.||Vanilla sugar Cream||1 pack|
|9.||Milk Cream||0.5 Art.|
|10.||Butter Cream||200 Column|
|11.||Cognac Cream||1.5 Tsp|
|12.||Cocoa Cream||1 art. l|
|13.||Walnuts Cream||for sprinkling|
First make the dough. Grind the nuts in a blender until large crumbs.
Mix flour with sugar 3/4 tbsp. and vanilla sugar. Pour nuts.
Beat the whites with the rest of the sugar in a strong foam.
Pour flour with nuts into the squirrels and mix gently. Divide the dough into two parts and bake in a parchment-covered form at 160 degrees for 60-90 minutes. So that the cakes are not burnt, you can slightly open the oven doors. For cakes, it is better to take a shape of 21-22 cm.
For cream, mix sugar, yolks, vanilla sugar and milk. Simmer constantly stirring for about 5 minutes until slightly thickened. Then cool a little. Beat the butter and gradually pour the milk mixture in a thin stream. Beat until lush and add cognac. Mix half the cream with cocoa.
Coat the cakes with white cream, and with chocolate, coat the top and sides. Sprinkle the sides of the cake with chopped nuts. Decorate and refrigerate if desired.