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White
1. FOR THE WHEYS: Let the eggs come to room temperature for at least 30 minutes
before beating, then separate the yolks and whites. Beat the egg whites in a large
bowl first on high speed with the mixer.
2. Once they become snow add 1 tbsp sugar and beat for a minute.

Sunday 3.

4.
In another dry bowl, whisk the egg yolks for 30 seconds and continue whisking while
adding the remaining 6 tbsp sugar.
Stop beating when a pale yellow cream is obtained. 4
5. Pour the egg yolks into the egg whites and beat for a minute. In a dry bowl, sift
together the flour ( 7 tbsp), cocoa ( 2 tsp ) and baking powder.
6. Add the dry mixture gradually to the fluffy egg whites and stir slowly and gently with a
For the marshes: wire whisk until well mixed, being careful not to stir too long. No more than 30-40
7 tablespoons flour seconds are needed to thoroughly mix the dry ingredients with the eggs
7. Grease a round cake tin 26-30 cm in size with soft butter and sprinkle with flour.
7 eggs Shake off excess flour and pour in the baking mix. The tray is placed in the lower part
7 tbsp sugar of the oven, which is preheated to a temperature of 200 degrees and baking lasts 20-
1 packet baking powder - 2 tsp. 25 minutes.
2 tsp cocoa 8. FOR THE BUTTER CREAM: Boil the milk in a saucepan with the sugar, stirring with a
whisk. Once dissolved and the cream has thickened remove from the heat and allow
For the buttercream: to cool completely. Transfer the cold cream to a dry bowl and add the cold butter, cut
500 ml. fresh milk into small cubes. Mix at low speed with a mixer and the spiral forks until soft and
creamy.
200 g sugar
90 g flour 9. FOR WHITE CHOCOLATE SALT: In a saucepan or small saucepan, pour cream and heat
25 g starch to 50 degrees, add sugar, butter and white chocolate. Stir until melted and set aside
until cool.
100 g cow butter
10. FOR THE SUGAR SYRUP: Heat the water ( 300 ml ) together with the sugar ( 150 g ) in
For the cream: a small saucepan and boil for a minute. Allow to cool.
500 ml. animal cream 11. FOR CREAM CREAM: In a dry bowl, whip ice cold dairy cream and when it becomes
200 g sugar soft snow, gradually add crystal sugar. Continue beating until mixture is fluffy and stiff.

For the walnut croquant:
300 g of sugar
100 g walnut kernels
12. FOR NUTS CROCONUT: In a saucepan, put the sugar ( 250g ) and nuts ( 100g ) Heat
and leave until light caramel forms, stirring gently to coat the nuts in caramel. While
hot, pour the caramel into an oiled shallow flameproof dish or tray and leave to set
and cool. Then crush with a chopper or food processor until crumbly. They are stored
in a dry place in a tightly closed jar.

For sugar syrup: ARRANGING AND SHAPING:

1 cup of sugar - 150 g.
2 cups of water - 300 ml.
For white chocolate sauce:
100 ml. sour cream
20 g sugar
25 g cow butter
100 g white chocolate
Piece of chocolate couverture
for shaping chocolate cylinders
13. Cut the cold baked blt into three equal sheets with a serrated knife. This should
produce three plates of equal thickness. The first plate is syruped with 1/3 of the
cooled syrup. Spread the buttercream in a thick, even layer on top of the syruped
sheet. Place a second sheet, drizzle with a ladle of the syrup and spread 1/3 of the
buttercream. Again sprinkle with one or two handfuls of the walnut croquant. Put the
last plate, again syrup.
14. Begin the filling ( spreading ) with the whipped cream, first using a spatula to fill the
sides of the cake. Cover all over and flatten.
15. Place the remaining cream in a pastry pot and use it to form a high decorative rim.
Pour some of the white chocolate sauce in the middle. Using a rainbow-shaped knife,
form chocolate cylinders. A piece of chocolate couverture is used for this, the surface
is pressed lightly with the knife and slipped so that they become cylinders. The sides
of the cake are coated with croquant, pressing them lightly with the palms of the
hands. The excess is put aside for another cake or dessert, and the finished cake
stands for at least 12 hours before slicing and serving, and ideally overnight.
16. For decoration, melt 50 grams of natural chocolate ( couverture ) together with 3 tbsp
cream or fresh milk. Place in a small bag, pierce and pour over the white chocolate
sauce. With a spatula, prick the surface.