Constantinople Cake

Ingredients:

For the dough:

12 egg whites

15 tablespoons sugar

six tablespoons of flour

200 g walnuts

For the filling:

12 egg yolks

8 tablespoons flour

5 sachets of vanilla sugar

10 tablespoons powdered sugar

500ml milk

250 g butter

300 g walnuts

Preparation:

Crust: Whisk 6 egg whites with 7.5 tablespoons of sugar, 3 tablespoons flour, to add it manually mixing 100 grams of nuts and bake the crust in the pan  on  baking paper. In the same way, make another sheet. When the crust baked and cooled divide them lengthwise so you get 4 of the same bark.

Phil: 8 tablespoons of flour, 5 bag of vanilla sugar, 10 tablespoons of powder-sugar, stir in a little milk, previously put 500ml of milk to a boil and cook the pudding. Cream the butter with 4 tablespoons of powder-sugar, and to add one by one yolk mixing with the mixer.

The cooled filling assemble with egg butter, manually mute and finally add 300 grams of nuts. This filling fill each crust and assemble the cake. Coat the cake inside and sprinkle with coarsely ground walnuts. Garnish as desired