Puslica cake

Preparation steps

• Lightly mix sugar and cornstarch. Corn strobe should not be noticed and should be completely combined with the sugar before adding to the egg whites.
• Prepare 5 pieces of eggs and separate the egg whites from the yolks. We will use egg whites for the crust and egg yolks for the filling. Whisk the egg whites lightly. When you have whipped the egg whites halfway start adding sugar mixed with cornstarch. Finally, add two tablespoons of vinegar and whisk lightly. The mixture should be completely solid for you.
• Divide the mixture into 3 equal parts. Place the baking paper in a larger baking tray and form a crust from one part of the egg whites depending on the size of the cake plate. Bake the crust at 140 degrees for an hour. While the crusts are baking, make the filling.
• Whisk the egg yolks lightly with 140 grams of sugar. Add to the filling the aroma as desired. You can add vanilla like me or rum flavor. Cook the filling on low heat for about 20-30 minutes, depending on the strength of the steam. The filling should be gradually mixed so that it does not stick to the bottom of the bowl. If the filling sticks to the ends of the bowl, you are free to remove it because it will melt again due to the temperature and no lumps will remain.
• When the filling has cooled, add 250 g of mascarpone cheese lightly. You can also add margarine or butter instead of this cheese, but then the filling will be more caloric. Gently stir the filling until it becomes even.
• Whisk lightly 500 ml of whipping cream until you get a solid mass. We will use part of this whipped cream for filling and part for decorating. Lightly mix two-thirds of the whipped cream into the filling using a spoon. Do not mix with a mixer to keep the filling airy. When you have mixed everything nicely, add about 200 g of chopped walnuts. You can also grind walnuts, but I mostly use chopped walnuts in fillings. Stir gently until you get a uniform mass.
• Lightly place the first crust on a plate. We will divide the filling into three parts, two larger and one smaller. We need a small part to apply it only partially on the back crust, although you can fill the cake as you wish. Lightly coat the crust with the filling and do the same with the other crust. When you put the back crust, make sure the cake is flat. It is very important that your cake is flat and even so that when you cut it the pieces are flat. Decorate the cake as desired.