Cake “Senator”

Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.

Ingredients:

For crust:

4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
Vinegar

For cream:

1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar

Method:

Soak a paper towel in a vinegar, and wipe a bowl with this towel.

Wipe beaters of a mixer with this towel. (This is necessary to remove any fat from them).

Pour egg whites into the bowl, and whip on a medium speed of the mixer.

When a big layer of a foam arises, increase the speed, and pour a sugar and a vanilla sugar into the bowl slowly.

Whip until the foam turns sustainable and brilliant.

Cover 2 baking sheets with a parchment paper, and set 1” meringues, a little aside from each other, on the sheets.

Meanwhile, pre-heat an oven to 210 F (100 C), and bake until meringues turn dry and very light.

Warm a butter to a room temperature.

Whip the butter with a vanilla sugar, until the sugar dissolves.

Then, pour a sweetened condensed milk into the whipped butter.

Continue whipping until an even consistency.

Crush nuts.

Cover a large round can from cookies with a larger piece of a clear wrap from inside.
Rub it with butter.

Cover a bottom with a thin layer of the cream, and put one layer of meringues on cream.

Cover meringues with a half of nuts and a half of cream, and place remaining meringues evenly on top.

Cover them with second half of cream, and sprinkle with the remaining nuts.

If you have meringues leftovers, crush them, and sprinkle a top of a cake.

Cover the cake with the wrap, then cover the can with a lid.

Place can in a refrigerator for 8 hours.

Take cake from refrigerator for 20-30 minutes before serving.

Remove wrap, and put cake on a flat dish.