Kilerica
This is one of the oldest recipes in my notebook, also the finest. I can’t remember who gave me the recipe, but it’s one of the better ones I have. Somehow, the older I get, the more I like these old, traditional cakes, which we can see mostly at weddings and kirvais.
Preparation steps
- Make snow from egg whites and sugar. Add the ground walnuts and coat the two wafers with this mixture (flat side down, spread over the perforated side of the wafer). Place the wafers on the reverse side of the protvan and bake at 200 degrees for a few minutes, until the mixture on the wafer gets a yellowish color. The wafers won’t be flat, but don’t let that worry you - you’ll work it out later.
- For the filling, it is necessary to steam the egg yolks and sugar. When it thickens, add the coffee and melted chocolate. Work on the money a little more. It will look a little sparse, but it will tighten as it cools. In the cold, add the prepared margarine or butter.
- Stacking: wafers cut in half (not lengthwise, but widthwise). You will get four parts. And divide the filling into four parts. Grease the wafers and stack them on top of each other, but do not immediately spread the filling on the last wafer, but put baking paper and some protvan on it, on which you will put a few books to straighten Kilerica. When everything is nicely aligned, apply the filling on the last wafer and sprinkle with ground walnuts.
- I cut the cake in this way into four "strips", and cut each "strip" with a serrated knife into bars.
