Nut cake

Base: 5 eggs, 125 g sugar, 100 g chopped nuts 80 g of starch, a pinch of salt. Filling: 2 Cup cream, 1 tbsp sugar, 4 tbsp chopped nuts, 4 tablespoons strong brewed coffee 2 teaspoons of gelatin. Coating: powdered sugar, roasted nuts

How to cook
RUB the egg yolks with the sugar. Beat whites in a solid foam. A third protein foam, mix with the yolks, add the chopped nuts, then the remaining starch and protein foam. The resulting dough is immediately put in greased with butter and sprinkled with breadcrumbs form and bake in moderately hot oven 25 to 30 minutes. Chilled base cut into two layers. Bottom lay in a flat bowl with a convex bottom so that the edge of layer partially covers the sides of the bowl. Whisk cream with sugar, add chopped nuts, coffee and divorced on “water bath” chilled gelatin. Evenly cover the cream layer, cover the first layer and the second set for 3 to 4 hours in the refrigerator. Before serving the cake is put into a special stand convex side up, decorate with fried nuts and sprinkle with powdered sugar.

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