Ant cake recipe

INGREDIENTS

For the first countertop

• 4 egg whites
• 4 tablespoons of sugar
• 3 tablespoons ground walnuts
• 2 tablespoons flour
• a knife tip salt

For the second countertop

• 5 egg whites
• 5 tablespoons of sugar
• 3 tablespoons poppy seeds
• 3 tablespoons flour
• a knife tip salt

For the cream

• 250 gr butter
• 10 tablespoons sugar
• 9 egg yolks
• vanilla essence
• grated orange peel
• 5 tablespoons water

In plus

• 2 was Neapolitan 20/28

Portions: -

Preparation time: under 15 minutes.

METHOD OF PREPARATION RECIPE Ant cake recipe:

Here's how to prepare the Ant Cake Recipe.

Blat 1

• Separate the egg whites from the yolks.
• Beat the egg whites with a pinch of salt until foamy. Then gradually add the sugar and mix until the sugar crystals are completely dissolved. You should obtain a firm mixture that forms tzepi when touched.
• Add the sifted flour and walnuts and mix gently, from the bottom up, with a spoon.
• Place baking paper on the tray and distribute the mixture spoon by spoon, then level it.
• Place the tray in the preheated oven, over medium heat, and bake until the top is lightly golden.

Blat 2

• Separate the egg whites from the yolks.
• Add the sifted flour and poppy seeds, and mix gently, from the bottom up.

Cream

• Beat the butter at room temperature until foamy.
• Mix the egg yolks with the sugar and water in a double-bottomed saucepan.
• Put the pot on the stove and leave it on low heat, stirring continuously, until the mixture reaches the consistency of a pudding/sour cream.
• Let it cool completely and add the vanilla essence and grated orange peel. Take some of the mixture and add it spoon by spoon over the butter, mixing on speed 1.

Assembly

• Place a sheet of wafer on the tray and spread 1/3 of the cream over it. Then place the poppy seed cake on top of the wafer sheet with the cream (flip it over), and gently peel off the baking paper.
• Spread 1/3 of the cream over the poppy seed cake, then place the walnut cake in the same way.
• Peel off the baking paper, spread the rest of the cream and place the second wafer sheet.
• If necessary, use a knife to trim the edges of the dough that exceed the size of the wafer sheet.

Place a weight on top to help the cream stick to the sheets.

Portion it with a thin, sharp knife. It cuts very nicely.