Katarina cake

Preparation steps

• Bark I:
• Whisk the egg whites, with a pinch of salt, into the solid snow. Then add spoon by spoon of sugar. Add chocolate and ground walnuts and mix everything by hand, very slowly.
• Pour the mixture into a mold with a diameter of 26 cm, pre-lined with baking paper, and bake at 150C for 10-15 minutes. Separate the baked crust from the sides of the mold with a knife, unbutton the hoop, turn the crust over on a plate and carefully peel off the paper. Cool down.
• In the same way, bake another crust.
• Bark II:
• Whisk the egg whites, with a pinch of salt, into the solid snow. Then add spoon by spoon of sugar. Add ground and chopped walnuts and ground candied orange peel (I ground it in a blender), and mix everything by hand, very slowly.
• Pour the mixture into a mold with a diameter of 26 cm, pre-lined with baking paper, and bake at 150C, 10-15 minutes. Then turn off the oven and leave the crust and the oven off for another 15-20 minutes. Separate the baked crust from the sides of the mold with a knife, unbutton the hoop, carefully turn the crust over on a plate, peel off the paper and cool.
• Cream:
• Whisk the egg yolks and 100 g of sugar with a mixer until the mixture is even - it doesn't have to foam and turn white.
• In another bowl, whisk the pudding with a little milk (700 ml oduyetog) and combine with the egg yolks. The rest of the milk with the remaining 100g of sugar, heat over low heat.
• When the milk is almost boiling, remove it from the heat and pour the mixture of egg yolks and pudding in a thin stream. Return to the heat and cook the thick cream, stirring constantly. Cover the cream with a transparent foil (so that it touches the cream) and cool well before filling.
• Whisk the butter at room temperature until foamy, then add it spoon by spoon of cream. In another bowl, whip the sweet cream into a solid whipped cream and combine with the cream - by hand.
• Filling: Cover the rim of the mold with foil on the inside and place on a plate of appropriate size. 1. Bark I + 8 tablespoons cream 2. Bark II - take care, it is very sensitive. 3. 8 tablespoons of cream + Crust I 4. Coat the upper crust with the rest of the cream in a thin layer, and leave the rest to coat the whole cake after cooling. 5. Put the cake in the fridge overnight, unbutton it tomorrow and remove the hoop, carefully peel the foil from the side of the cake. Coat the pages with the cream you have saved and decorate as you wish. PLEASANT !!!