Nut cake with butter custard and roast crumbs

Everything in this cake is unusual: the biscuit is cooked only on egg whites, part of the flour is replaced by nut crumbs, the top of the cake is sprinkled with caramelized nuts. And the cake is assembled in an unusual way - just look at this cut! As a result, a walnut biscuit cake with butter-custard and roast crumbs turns out to be very original, beautiful and incredibly tasty.

Ingredients

• For the biscuit:
• Egg whites - 8 pcs.
• Sugar - 200 g
• Flour - 100 g (2/3 cup with a volume of 250 ml)
• Walnuts - 250 g
• Lemon juice - 10 ml
• Vanillin - 1 pinch
• Salt - 1 pinch
• For cream:
• Yolks - 8 pcs.
• Butter (softened) - 300 g
• Milk - 200 ml
• Sugar - 100 g
• Starch - 30 g
• Vanillin - 1 pinch
• For roast crumbs:
• Sugar - 200 g
• Walnuts - 200 g

Directions

1. Prepare the ingredients.
2. Turn on the oven to preheat to 180 degrees.
3. Pour the nuts on a baking sheet and dry in the oven at 180 degrees until golden, 10-15 minutes. Cool down.
4. Reduce oven temperature to 160 degrees.
5. Grind 250 g of nuts with a blender into flour (short pulses, otherwise you will get a paste).
6. Separate the egg whites from the yolks. The yolks will be needed for the cream.
7. For the dough, beat the whites with a pinch of salt in a deep bowl for 1-2 minutes, until thick foam.
8. Add sugar and vanilla.
9. Beat for 5-6 minutes until firm peaks.
10. Add lemon juice and beat again with a mixer.
11. Add flour and chopped nuts.
12. Gently mix with a spatula to form an airy dough.
13. Put the dough on a parchment-lined baking sheet measuring 40x40 cm. Flatten.
14. Bake biscuit cake for 30 minutes at 160 degrees.
15. For the cream, mix the yolks, sugar, vanilla and starch in a saucepan.
16. Add milk and mix well.
17. Over medium heat, stirring constantly, bring the yolk-milk mass to a thickening - it will take 3-4 minutes.
18. Remove from heat and cool to room temperature.
19. In the cooled cream, add soft butter in parts.
20. After each addition of oil, beat the cream well with a mixer.
21. Pour sugar into a dry frying pan and melt it over medium heat until caramel is obtained.
22. Pour in the nuts. Mix.
23. Spread the caramelized nuts on parchment paper or a heat-resistant mat and let cool.
24. Go over the cooled nuts with a rolling pin, crushing them into large crumbs.
25. Cut the cake into strips 5 cm wide.
26. Prepare the form for assembling the cake. My form is 20 cm in diameter (detachable).
27. Cover the form with parchment.
28. Line the strips along the sides of the mold.
29. Set aside a quarter of the cream immediately - you will need it to lubricate the top and sides of the cake.
30. Divide the remaining cream into 4 parts and brush the inside-facing surface of the biscuit with one part.
31. On the formed biscuit sides, smeared with cream, lay out the next layer of biscuit and grease it again with cream.
32. So, filling out the form from the periphery to the center, collect the cake.
33. Send the collected cake for 1 hour in the refrigerator.
34. Then remove the cake from the mold (if the mold is detachable, just remove the walls) and put it on a serving dish.
35. Grease the sides and top of the cake with the remaining cream.
36. Sprinkle the cake with roasted crumbs on all sides.
37. Nut cake with butter-custard and roast crumbs served. Enjoy your meal!