Walnut cake with almonds

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. We take the oil out of the refrigerator, it should be soft.

2. Step 2:

   

   Put the almonds in a bowl and pour boiling water. Leave for 10 minutes. Drain the water and remove the peel. If it departs with difficulty, pour boiling water for another 5 minutes. Do not keep the nuts in the water for a long time, as in the future we will dry them.

3. Step 3:

   

   Preheat the oven to a temperature of 90 degrees. Spread the nuts on a baking sheet and dry in the oven for one hour. You can speed up the process a lot if you have a microwave oven. Spread the nuts on a plate in one layer and dry them at maximum power for one minute with breaks. We check the nuts after every minute, because unlike the oven, they dry from the inside. Therefore, with a pale view from above, they can burn inside.

4. Step 4:

   

   It usually takes me five sets of one minute. Cool and grind in a blender. You should get a small crumb.

5. Step 5:

   

   Break the eggs and carefully separate the whites from the yolks. We'll put the squirrels in the refrigerator until we need them. Pour granulated sugar, starch into the milk and add egg yolks.

6. Step 6:

   

   Mix everything thoroughly until smooth. The brighter the yolks, the yellower the color of the finished cream will be.

7. Step 7:

   

   Put the pan on the smallest fire and stir until thickened. Immediately remove.

8. Step 8:

   

   Take a piece of polyethylene and put it on the cream in contact. This is necessary so that while the cream cools, a crust does not form on its surface. Completely cool down.

9. Step 9:

   

   Now we take the proteins and beat them in a mixer until soft peaks.

10. Step 10:

    

    Continue to beat and gradually add powdered sugar. Beat until firm peaks.

12. Step 11:

    

    Add 150 grams of almond crumbs to the whipped whites and mix gently. Preheat the oven to 175 degrees.

13. Step 12:

    

    Cover the baking sheet with baking paper and draw two circles with a diameter of 20 centimeters. We put a protein mass on them. This is easy to do with a pastry bag with a round nozzle. Then we level the surface with a knife. Bake in a hot oven for 20 minutes. Remove and cool completely. During baking, the circles will spread out a little, so we cut the circles according to the template.

14. Step 13:

    

    For the cream, put the butter in the bowl of the mixer and whisk until fluffy.

15. Step 14:

    

    Continuing to beat, gradually add the cooled custard from the yolks. Whisk until fluffy.

16. Step 15:

    

    Now we are assembling the cake. We remove the cakes from the paper. We smear the first cake with cream. And we put the second one on it. We smear the top and sides of the cake with the remaining cream, align.

17. Step 16:

    

    Sprinkle the sides with the remaining almond crumbs.

18. Step 17:

    

    The remaining pieces of almond cakes are crushed into fine crumbs. This can easily be done with a conventional push-button. Sprinkle the top of the cake and press the crumbs to the cream.

19. Step 18:

    

    Decorate the top of the cake at your discretion. I decorated it with chocolate and almonds.

20. Step 19:

    

    We put the cake in the refrigerator for at least 4 hours so that it gets soaked.

21. Step 20:

    

    Bon appetit.