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Special nut filling.
1 serving
350g ground walnut kernel, 300g milk, 1 pack vanilla sugar, grated zest with 1 lemon, cook 200g sugar until thick. Remove the mass from the slab and mix until completely cooled. During cooling, add 50-80 g of peeled chopped almonds, 2-3 tbsp. spoons of apricot saw and strong foam of 2 egg whites. At the end add 1 tbsp. a spoonful of rum or cognac.
350g ground walnut kernel, 300g milk, 1 pack vanilla sugar, grated zest with 1 lemon, cook 200g sugar until thick. Remove the mass from the slab and mix until completely cooled. During cooling, add 50-80 g of peeled chopped almonds, 2-3 tbsp. spoons of apricot saw and strong foam of 2 egg whites. At the end add 1 tbsp. a spoonful of rum or cognac.
almonds - 50-80 g, lemon zedra1 pc., protein - 2 pcs., sugar - 200 g, walnut - 350 g, milk - 300 g, vanilla sugar - 1 pack, rum or cognac 1 tbsp. spoon, apricot - 2-3 tbsp. spoons
