Ingredients needed for the black biscuit:
8 eggs
100 g of sugar
1 sec with vanillin
100g of flour
75 g ground walnuts
10 g of baking powder
Preparation:
Combine the egg yolks with the sugar and mix until frothy.
Add the nuts, the flour mixed with the baking powder and at the end delicately add the beaten egg whites.
Mix everything lightly.
Pour half of the mixture into a floured 24 x 24 cm mold, which you will have covered with baking paper, buttered and floured.
Bake in a preheated oven at 175°C for approximately 20 minutes.
Remove the cookies from the pan and let cool.
Bake the second half of the biscuit in the same mold.
Ingredients needed for the white biscuit:
6 egg whites
100 g crushed walnuts
4 tablespoons of oil
150 g of sugar
80g flour
6 g of baking powder
1 vanilla sugar
Preparation of the rusks:
Beat the egg whites until stiff with a slight addition of sugar.
Add the oil, flour mixed with baking powder and mix gently.
At the end, add the coarsely chopped walnuts and mix into the mixture.
Pour the mixture into a 24 x 24 cm mold.
Bake in a preheated oven at 175°C for approximately 20 minutes.
Cool the cookie.
Ingredients needed for the cream:
6 egg yolks
250g caster sugar
250 g margarine at room temperature
Juice of 1 orange
Preparation of the cream:
Beat the egg yolks and sugar until frothy.
Steam to cook for about 5 to 10 minutes, stirring constantly.
Cool the cream and mix it with the foamy margarine.
At the end, add the squeezed juice of an orange.
Mix the dark walnut biscuit, half the cream, the light biscuit,
the other half of the cream and finally cover with the black walnut biscuit.
Cover with chocolate icing or ganache.
Refrigerate for at least 6 hours.
