Big cake Spanish wind

Preparation steps

• First make the egg whites. Whisk 6 egg whites with 375 g (16 tablespoons of sugar) in solid snow. Add the juice of one lemon. Bake on baking paper for 150 * hours (dry). After baking, remove from the mold and leave on paper to cool. Repeat the procedure for the second crust.
• BLACK PEEL Whisk 6 egg whites with 6 tablespoons of sugar then add 6 egg yolks, stir gently. Then 100 g of ground walnuts. Bake at 200 * until golden brown. Remove the baking paper and leave to cool. Repeat for the second crust.
• FIL 12 egg yolks whisk, gradually add flour and 300 ml of milk. In the rest of the milk put 8 tablespoons of sugar and 1 vanilla, bring to a boil. Pour the egg yolk mixture, stir, taking care not to burn (2-3 min).
• Whisk the frothy margarine with 300 g of powdered sugar. Add the cooled egg yolk filling, combine well. Divide the filling into two parts. Put melted cooking chocolate in one part, 300 g of roasted ground walnuts in the other part.
• Whip 800 ml of whipping cream with sugar and milk. It will need as a filling and coating the whole cake.
• Filling Black crust - filling - whipped cream - white crust - filling - whipped cream again the same. Coat the cake with whipped cream, decorate as desired.