Composition / ingredients
Step-by-step cooking
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Beat eggs with sugar, vanilla and butter.
Add flour with baking powder.
Pour the dough onto a baking sheet covered with baking paper.
Bake the cake at a temperature of 180 degrees for 12-15 minutes.
Melt butter, mix with walnuts.
Beat the yolks with sugar, mix with pudding and baking powder.
Mix walnuts and egg mixture.
Take out the finished biscuit, spread it with boiled condensed milk, put the dough out of walnuts.
Put the cake back in the oven for 35-40 minutes at 180 degrees.
Beat the whites with powdered sugar in a water bath until firm peaks.
Remove the biscuit from the oven.
Squeeze the meringue out of the pastry bag with ribbons.
I mixed part of the meringue with food coloring and laid out such meringue threads.
Put the cake in the oven at a temperature of 70 degrees for one hour.
Cut the cake into cakes.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
- Ready pudding - 135 kcal/100g
- Boiled condensed milk - 328 kcal/100g
