Nut sponge cake

12 servings
1 days 7 hours

Biscuit products should be at room temperature. We use flour of the highest grade, mix it with vanillin and baking powder, sieve well. Walnuts are crushed in a blender. The degree of grinding is chosen as desired. The eggs are carefully divided into squirrels and yolks. Beat the yolks at an average mixer speed of half the sugar norm to a dense yellow mass. We drive the proteins first at the minimum speed to soft peaks. Gradually increase the speed and introduce sugar in parts. Add a pinch of salt and citric acid for protein resistance. Beat to solid peaks. The protein mass in the inverted bowl should not rattle and move. Add 1/3 of the whipped proteins to the yolks, gently mix the spatula with movements from the bottom up. Then pour half the normal flour through a sieve. Also gently mix the mass. We introduce 1/3 of the whipped proteins again, mix from top to bottom, saturating the dough with oxygen. Pour in the remaining flour and crushed nuts, gently mix. Add the remaining proteins, mix until homogeneous. Put the dough in a form lined with oiled parchment. Bake the biscuit in an oven heated to 180 degrees in advance for 30-35 minutes. We check our readiness with a wooden ray, it should be dry. For the first 20 minutes, the oven should not be opened so that the biscuit does not fall off. It is better to bake the biscuit in advance so that there is an opportunity to give it some exposure. The biscuit will compress and will not crumble much and crumble when cut into cakes. We prepare syrup for soaking in cakes. In a saucepan, mix water with sugar, put on fire, cook the syrup over low heat for minutes

3. Remove from the heat, add any syrup for aromatization and taste. I had strawberry. Cool down. Cut the biscuit with a sharp long knife into 3 cakes, soak the cakes evenly with syrup. For the cream, beat all the ingredients in a blender until smooth. We wash the cake with cream, collect the cake. We cover the top and sides of the cake with cream and sprinkle with crushed nuts. If desired, the cake can be decorated on top. Alternatively, a chocolate net. To do this, break the chocolate into pieces, put it on a water bath. With stirring, bring the chocolate to a homogeneous liquid mass, add warm milk, mix. Place the warm chocolate mass in a cornet or pastry bag and apply the drawing according to your imagination. Let the dessert soak in the refrigerator for 5-6 hours and serve it to the table. Have a nice tea party!