Book 1 Adina (Aidi) Drummer
12 egg whites
300 g of crystal sugar
300 g ground walnuts
2 tablespoons flour
250 g powdered sugar (you can reduce the amount of sugar if desired)
100 g of cooking chocolate
250 g butter
Turn the oven to 200 degrees. Line a large 30 x40 baking tray with baking paper. Whisk 12 egg whites with a pinch of salt until firm to the touch, gradually add 300 g of sugar and whisk into a stiff batter. I mostly blur for about 10 minutes, sometimes a little longer. Finally, lightly and carefully mix 300 g of ground walnuts mixed with 2 equal spoons of flour with a spatula. Serve the mixture on a baking sheet. Bake for 15 minutes at 200 degrees, depending on your oven, you may need to bake it a little shorter or longer. It should blush nicely. Leave to cool, then cut it with parchment paper lengthwise, into 3 parts.
Put a larger pot of water on the hob and let the water boil. In another, smaller pot, beat the egg yolks with powdered sugar with a mixer, stir until the mixture doubles and turns white. Then put that pot in the bigger one, making sure the bottom of the pot doesn’t touch the water. Reduce the temperature to medium and cook for 12-15 minutes, stirring constantly with a mixer. When the mixture starts to thicken, add the broken chocolate cubes and stir with a food processor for another 5 minutes.
You have to determine the exact cooking time yourself because it depends on several factors such as the size of the pot in which you cook, the size of the eggs, etc ... A total of 20 minutes of cooking was enough for me, the cream should be reminiscent of thick caramel or thicker honey. the welder should leave a mark on the bottom of the pot.
Remove the pot with the cooked filling from the other with boiling water, leave it to cool completely. Add the whipped cream to the cooled mixture, room temperature and mix everything well with a mixer. Divide the filling into 3 parts. Then place the crust on a tray, remove the baking paper, coat with 3-4 tablespoons of the filling and do the same with the other crusts and filling. Finally, coat the whole cake with the filling, if you wish, you can add chocolate glaze or ganache on top, I just sprinkled with ground walnuts. It is best when left in the fridge for 24 hours or longer, then the filling and crust melt perfectly.
10 חלבוני ביצים מוקצפות, 250 ג' אבקת סוכר, 30 אגוזי מלך? טחונים וקלויים. הקרם: 10 חלמוני ביצים 250 ג סוכר, 3 ... שוקולד, חצי מקל וניל, מעט קפה אספרסו. לאחר ערבוב, מאדים אותו עד שהוא מסמיך. מורידים מהאש ומערבבים עד קירור. מוסיפים 250 ג חמאה מוקצפת וממלאים ומקשטים איתו את העוגה החתוכה ל-3 פסים.
Source: Book 1 Adina Drummer.
Translated from the original Hungarian to Hebrew by Tunde Kovacs.
Translated from Hebrew to English by Nurit Friedman