Meringue cake "Nest"

Very tasty, For meringue:
Proteins - 4 pcs.
Powdered sugar - 160 g
Lemon juice - 0.5 tsp
For cream:
Yolks - 4 pcs.
Sugar - 150 g
Starch - 1 tbsp. l.
Milk - 200 ml.
Butter - 150 g
Lemon zest - 0.5 tsp
Rum (optional) - 1 tbsp. l.
Additionally:
Walnuts - 100 g
Grated chocolate - 2 tbsp. l.
For decoration:
Sweets "Raffaello" - 6 pcs.tender

Ingredients

• For meringue:
• Proteins - 4 pcs.
• Powdered sugar - 160 g
• Lemon juice - 0.5 tsp
• For cream:
• Yolks - 4 pcs.
• Sugar - 150 g
• Starch - 1 tbsp. l.
• Milk - 200 ml.
• Butter - 150 g
• Lemon zest - 0.5 tsp
• Rum (optional) - 1 tbsp. l.
• Additionally:
• Walnuts - 100 g
• Grated chocolate - 2 tbsp. l.
• For decoration:
• Sweets "Raffaello" - 6 pcs.

Directions

1. Separate the whites from the yolks of four eggs. Beat egg whites until stiff peaks. In the process of whipping, add lemon juice and gradually add powdered sugar.
2. Put the whipped proteins on a baking sheet with parchment with the help of two teaspoons (the shape of the meringue does not matter). You should get 2 baking sheets with meringue.
3. Bake the meringue on the top and bottom levels at 120 degrees for 1 hour.
4. Then swap the baking sheets, reduce the temperature to 100 degrees and dry them in a convection oven for 1 hour.
5. Let the meringue cool completely.
6. For cream, grind the yolks with sugar.
7. Gradually pour in warm milk, stirring.
8. Add lemon zest, starch.
9. Put the cream on a slow fire and cook until thickened, stirring constantly with a whisk.
10. Cover the cream with cling film in contact and leave to cool completely.
11. In the cooled cream, add softened butter and rum (optional).
12. Beat with a mixer.
13. Chop nuts.
14. Put the meringue in layers, smearing with cream and sprinkling with crushed walnuts.
15. Lay out the top of the cake in the shape of a nest.
16. Top the whole cake with cream, sprinkle with nuts and grated chocolate. Place 6 Raffaello candies in the "nest".
17. I also decorated the cake with fresh rose and jasmine flowers. Put the finished cake in the refrigerator for 2 hours, and then serve. Enjoy your meal!