Ingredients:
- 14 egg whites
- 250 g sugar
- 1 vanilla sugar
- 100 g walnuts
- 2 tablespoons breadcrumbs
- Filling
- 1 l milk
- 14 egg
- 300 g sugar
- 2 vanilla pudding
- 5 tablespoons semolina
- 1 margarine
- 5 tablespoons of blueberry jam
Method of preparation:
- In bigger bowl, using a electric mixer beat the egg whites into form snow. Gradually add the sugar, bread crumbs, and vanilla sugar mixed in the walnuts and continue beating until all the ingredients are incorporated into one homogenous mixture.
- Pour the prepared mixture into the baking tin which is previously coated with butter. Put the baking pan in preheated oven to 180°C. Bake for about 30 minutes. It’s important to bake for longer time at not so high temperature.
- Take the baked cake out of the oven and separate it from the baking pan. Leave the cake to cool and cut it into two equal parts.
Preparing the filling:
- In bigger pot boil 700 ml milk.In separate plastic bowl beat the egg yolks along with the sugar and vanilla powdered sugar. At the end of beating add the remaining milk and mix it well with the pudding and semolina.
- Gradually stirring add this mixture to the boiling milk until a dense mixture is formed. You can also mix with electric mixer while the mixture is being prepared over low heat.
- When the mixture is prepared add the dissolved butter and mix with electric mixer until you get a nice filling.
Assembling the cake:
The procedure of assembling the cake is the following:
- On a dessert tray first set the first crust, add half of the filling over the first crust. Over the first layer of filling add the remaining second part of the crust. At the mere over the cake add the strawberry jam.
If you do not prefer to use blueberry jam you can replace it with any other fruit jam of your choice or simply coat the cake with whipped cake.
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