Biscuit cake "Two moods"

Biscuit cake "Two moods"

Ingredients

• For the biscuit:
• Eggs - 5 pcs.
• Yolks - 3 pcs.
• Flour - 150 g
• Sugar - 200 g
• Vanilla sugar - 1 teaspoon
• Salt - 1 pinch
• For meringue:
• Proteins - 3 pcs.
• Peeled walnuts - 150 g
• Sugar - 150 g
• Flour - 30 g
• For cream Glasse:
• Butter - 550-600 g
• Eggs - 6 pcs.
• Sugar - 300 g
• Vanilla sugar - 3 teaspoons
• For syrup:
• Water - 150 ml
• Sugar - 150 g
• For decoration:
• Nuts - 150 g

Directions

1. Grind the toasted walnuts a little. We need 300 grams of walnuts. You can do this with a rolling pin, knife or in a blender, as you wish.
2. Form, diameters 26 centimeters, lined with baking paper, lubricated with oil.
3. Let's start preparing the airy nut cake. Separate the yolks from the whites of three eggs. We put three yolks in the refrigerator, they will still be useful to us. Beat 3 proteins with a mixer at high speed into a dense foam and, without stopping beating, gradually add 150 grams of sugar.
4. In whipped proteins with sugar, add 150 grams of prepared chopped walnuts and one tablespoon of flour. Stir gently in one direction.
5. We spread it in the prepared form, slightly level it and bake at a temperature of 120 degrees Celsius, approximately 1.5-2 hours.
6. We take out the finished cake from the oven, let it cool for 10-15 minutes, put it on a wooden board, remove the form and paper, leave to rest.
7. Let's make a biscuit. Form, diameters 26 centimeters, lined with baking paper, lubricated with oil. Sift 150 grams of flour 2 times.
8. Separate the whites from the yolks of 5 eggs. To these yolks we add 3 yolks, which remained after the preparation of the airy nut cake.
9. Beat the whites at medium speed until a large foam is obtained, increase the speed and add 100 grams of sugar in three doses. Whisk until a medium density foam is obtained.
10. Add a pinch of salt, one teaspoon of vanilla sugar, 100 grams of sugar to the yolks and beat at high speed until a homogeneous lush mass is obtained.
11. In the beaten yolks, in two steps, gently mixing in one direction, mix in the whipped proteins. You don't need to mix very well, just mix lightly. In the resulting mixture, for the third time, sift 150 grams of flour. Gently mix in one direction from top to bottom until a homogeneous biscuit dough is obtained.
12. We spread the dough in the prepared form, slightly level it and bake at a temperature of 170-180 degrees Celsius, approximately one hour.
13. Readiness is checked with a wooden stick. We take out the finished biscuit from the oven, let it cool for 10-15 minutes. Transfer to a wooden board, remove the form and paper and leave to rest for at least 5 hours.
14. Let's prepare the syrup for impregnation. Pour 150 grams of sugar into a saucepan, pour 150 milliliters of water. We put the saucepan on the fire, stir until the sugar dissolves, bring to a boil and cook until transparent. We leave to cool.
15. After 5 hours, we start preparing the Glace cream. Break 6 eggs into a bowl, add 300 grams of sugar, mix.
16. We put in a water bath, and stirring all the time, bring to a temperature of 60 degrees Celsius.
17. Remove from the water bath and beat with a mixer at high speed until the egg-sugar mixture cools to a temperature of 25 degrees Celsius.
18. We put 550-600 grams of soft butter in a mixer bowl, beat until white, add 3 teaspoons of vanilla sugar in the process of whipping. Without stopping beating, gradually add the prepared egg-sugar mixture. Whip until you get a dense, fluffy soft cream. Set aside 200 grams of cream for decoration.
19. Let's start assembling the cake. Biscuit cut in half in height, into two equal cakes. We soak one biscuit cake with the third part of the syrup prepared for impregnation.
20. Spread the third part of the cream on top, level it.
21. We put an air cake on the cream, soak with a third part of the syrup, wait one minute for the syrup to be absorbed, cover with a third part of the cream.
22. We put on top of the second biscuit cake, smooth side up, soak with the remaining syrup.
23. Lubricate the sides and top of the cake with the remaining cream.
24. Sprinkle the sides of the cake with the remaining chopped roasted walnuts.
25. Decorate the top of the cake with cream roses. Do this with a pastry bag fitted with a serrated tip.
26. We put the finished biscuit cake with butter cream in the refrigerator and take it out of the refrigerator one to two hours before serving the cake to the table. We serve an elegant and tasty cake with walnut meringue to a sweet table with fragrant tea.