Nut cake without flour

This amazing cake is made completely without flour. Delicate meringue cakes with nuts and chocolate custard together create the perfect cakes that are worthy of the dearest guests.

Ingredients

• For test:
• Egg whites - 5 pcs.
• Sugar - 150 g
• Corn starch - 30 g
• Walnuts - 160 g
• Salt - a pinch
• For cream:
• Yolks - 5 pcs.
• Sugar - 170 g
• Milk - 510 ml
• Corn starch - 50 g
• Cocoa powder - 30 g
• Butter - 100 g
• Vanilla sugar - 1 teaspoon

Directions

1. Prepare all the ingredients for baking cakes.
2. Break the eggs. Carefully separate the whites from the yolks, try not to get the yolk into the whites, otherwise they will not whip.
3. Dry the peeled walnuts in a hot frying pan without oil for about 5 minutes, stirring constantly.
4. Transfer the nuts to a blender and grind into crumbs.
5. Add starch to nuts and stir.
6. Add salt to the whites and beat in a dry bowl with a mixer or whisk until peaks. Add sugar little by little and beat until the sugar grains are completely dissolved.
7. Add the cornstarched nuts to the beaten egg whites and mix gently with a whisk.
8. Line a baking sheet measuring 30x40 cm with parchment paper and spread the walnut meringue on the baking sheet in an even layer (about 1-1.5 cm).
9. Bake in an oven preheated to 180 degrees for 10-12 minutes, until golden brown.
10. Remove the cake from the parchment by inverting onto another baking sheet. Cool down.
11. Cut the cake crosswise into three equal parts.
12. For the custard, prepare all the ingredients.
13. In a heavy bottomed saucepan, combine starch and 80 g sugar. Add the yolks to the mixture, mix again.
14. Pour in 50 ml of hot milk, stirring constantly. Put the pot on the fire.
15. Boil, stirring constantly so that no lumps form. Boil for 30 seconds and remove from heat.
16. Cover the cream in contact (right on the surface) with cling film and place in a cold place to cool completely.
17. Mix cocoa and 90 g of sugar in a saucepan.
18. Pour in 60 ml of milk and put on fire. Boil, stirring constantly.
19. After boiling, boil for 10-15 seconds and remove from heat.
20. Add the butter, stir until the butter dissolves and place the cream in a cold place to cool.
21. Both creams have cooled down, now you can mix the light part of the cream and chocolate.
22. The cream should be homogeneous. I have formed lumps that dispersed in the finished cake and are absolutely not felt. But they can be removed by rubbing the cream through a sieve.
23. Place the cake on a flat plate, then a layer of cream, then again cake and cream. The cakes do not need to be impregnated, they are thin and the cream will soften them perfectly.
24. Put the finished cake in the refrigerator for at least three hours. The cream will become even thicker and the cake will keep its shape perfectly.
25. Decorate the cake with walnuts (chopped and halves).
26. Cut the cake into 8-10 squares. Delicate nut cakes with chocolate cream turned out.
27. Serve dessert to the table and enjoy walnut pastries.