Bungee cake

Preparation steps

• We are preparing a biscuit. Mix 12 egg whites with a mixer. Stirring constantly, add 12 tablespoons of sugar to the mixed egg whites and stir until the sugar dissolves. Then add the ground walnuts, flour and mix with a spoon until the mixture is combined. Place the biscuit mixture in a rectangular shallow baking dish (I put it in a large oven tray) lined with baking paper and flatten the surface. Place the dish in an oven preheated to 200 degrees. Bake for 15 minutes.
• We are preparing the cream. In a pot on the fire put to heat most of the 600 ml. Add 12 egg yolks to the remaining milk and mix with a whisk. Then add the pudding powder and mix until the ingredients are combined. Stirring constantly with a whisk, add the mixture of pudding and egg yolks to the boiling milk and cook, stirring, until the cream reaches the required density. Mix the butter and powdered sugar with a mixer until the butter becomes frothy, then add the cooled cream and mix again with a mixer until the cream is combined. Divide the cream into 2 parts. In the first part we add wafers that we break into pieces with our hands, and in the second part we add chocolates cut into pieces. Mix both creams with a spoon until you get uniform creams.
• Remove the baking paper from the baked and cooled biscuit and cut it into two equal strips. Place the first strip on the cake base and coat evenly with the chocolate cream. Put wafer cream on the cream and spread evenly. Then we put another strip of biscuit on the cream and press it with our hands so that the biscuit sticks to the cream.
• Mix 250 ml of milk and chocolate whipped cream with a mixer until the whipped cream reaches the required density. Coat the biscuit with whipped cream, and fill the cooking syringe with the remaining whipped cream. Using a syringe, decorate the sides of the cake and the ends of the top with whipped cream. Decorate with pieces of chocolate, (if desired)