Ballerina cake

Category: Bakery products

Ingredients
Meringue cakes:
Egg whites	8 pcs.
Sugar	2 tbsp.
Cream:
Yolks	8 pcs.
Sugar	1 tbsp.
The water is cold)	1 tbsp.
Butter	300 g
Vanillin
Margarine	150 g
Walnuts	50 pcs.

Cooking method

Cakes:
Beat 4 squirrels + 1 glass of sugar, spread and level the beaten proteins on parchment, bake a classic meringue
How to bake meringue correctly showed Cake HERE I can't do better.
So, we should get 2 cakes.
Cream:
Grind 8 yolks + 1 glass of sugar to white and add 1 glass of cold (room temperature) boiled water, stir and put this mass on fire in an aluminum saucepan.
Bring to a boil with constant stirring, but do not boil !!! Cool the custard mass, add vanilla.
Beat butter with margarine and gradually add the custard mass one or two tablespoons at a time. The cream is ready.
Grind the nuts with a knife, not with a rolling pin.
We grease the cakes, sprinkle with nuts and refrigerate.
The cake is ready when the cream hardens (in about an hour, but if you can eat it right away)
The pictures show my version of making this cake, but it is also called in our family "Count ruins"
From the specified amount of proteins, bake cakes in three steps, the first time spread with a tablespoon, the second with a dessert, and the third with a teaspoon.
Thus, we get "bricks" for building a castle of different sizes and we lay down the largest, then smaller and smaller.
The first layer is solid, and then we "build a wall" along the perimeter of the cake, in the middle we build a separate turret.
The cream is half as much as prescribed.
Chocolate icing: cook 4 tsp. cocoa, 4 tbsp. l. sugar; Art. l. milk. Cool and drive 100 g of oil drain into this mass)

Note

My version is good in that it allows errors in the manufacture of meringues, even if some of the cakes did not work out very well, it's "ruins"!

But the baking of "Ballerina" herself is aerobatics.
And yet, which is important: there is still less fat in the "ruins".