Walnut laskonky with egg yolk cream

ingredients

5 pk egg whites 300 g granulated sugar 1 tbsp semi-coarse flour 75 g ground walnuts

Cream:

5 pk plums 1 pk egg 150 g caster sugar 1 pk vanilla sugar 250 g butter

progress

Firm, crunchy, nutty, Christmas lasagna.

1.

Snow dough: beat egg whites with granulated sugar in a bowl over steam to a thick foam. Let cool for a while and gently stir in the ground nuts and semi-coarse flour. Line a baking tray with baking paper, spoon the prepared snow onto the tray, smooth it and wipe off the excess snow.

2.

Dry in the oven at 100°C for about 30 minutes, or as needed, until the laskonki peel away from the paper. Let cool and fill with cream.

3.

Cream. Leave to cool. Beat the room temperature butter and add the cooled foam in batches.

4.

Spread the cream using a pastry bag with a decorating tip to join the two laskons together. Refrigerate. They are delicious! Enjoy!