Ingredients
- Butter
Egg jam:
- 24 yolks
- 300g sugar
- 1 tablespoon cornstarch
- Cold milk
- 300g honey
Biscuit dough:
- 24 clear
- 100g sugar
- 500g walnut kernels
Preparation
- Egg jam: Start by adding 24 strained egg yolks and 300g of sugar to a saucepan and stir.
- Mix 1 tablespoon of cornflour with cold milk until coated and add to the egg yolks. Stir until thickened. Turn off the heat.
- Biscuit dough: Beat 24 egg whites. As soon as it reaches the point, add 100g of sugar and 500g of walnut kernels. Mix together.
- Grease about 7/8 low aluminium moulds with butter and divide the egg whites among the moulds. Bake at 180ºC for 15 to 20 minutes. Add 300g of honey to the dulce de leche.
- Then assemble the cake. Place a layer of egg white biscuits, then a layer of dulce de leche and repeat the process until you've used up all the ingredients.
- Sprinkle with icing sugar at the end.
You can consult the original recipe here.
