1. Nut Layer: 2. Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar. 3. Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites. 4. Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8” spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done. 5. Biscuit Layer: 6. In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar. 7. In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff. 8. Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter. 9. Using the same sized spring form as for the nut layer, grease or line with parchment then add batter. 10. Bake for 20 minutes at 350°F. 11. Butter Cream: 12. Beat the butter until creamy. 13. Add the sugar and egg yolk and lastly the Kirsch. 14. Divide into 3 portions. 15. To Finish: 16. Let all the layers cool. 17. Spread 1/3 of the butter cream on the nut layer. 18. Stack a biscuit layer on top. 19. Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream . 20. Lay the second nut layer on top. 21. Spread the remaining butter cream on top and on sides. 22. Dust the top with the powdered sugar. 23. Sprinkle the sides with nuts. 24. Using a knife mark the top, powdered sugar in diamond. ---------------------------------------------------------------------------
Nutrition
Ingredients
