Russische cakes (Ruske šubare)

Bereiding

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper.

2. 2

   For the cake. beat 4 egg yolks with 1/2 cup (100 g) sugar and vanilla until pale and thick. Fold in ground walnuts and flour.

3. 3

   In a clean bowl, whip 4 egg whites to stiff peaks. Gently fold the whites into the yolk-walnut mixture in two additions until no streaks remain.

4. 4

   Spread batter evenly in the prepared pan and bake 18-22 minutes until golden and springy to the touch. Cool completely in the pan.

5. 5

   For the filling. whisk cornstarch with 1/4 cup (60 ml) of the milk until smooth. Heat remaining milk with sugar until steaming, then whisk in the cornstarch slurry. Cook, stirring constantly, until thickened like pudding, about 2 minutes.

6. 6

   Remove from heat, add chopped chocolate and stir until melted. Cool to room temperature, then beat in softened butter and vanilla until smooth and fluffy. Spread evenly over the cooled cake.

7. 7

   For the meringue. beat egg whites with cream of tartar and lemon juice to soft peaks. Gradually add 1 cup (200 g) sugar while beating until glossy and stiff peaks form, about 5-7 minutes.

8. 8

   Spread meringue over the chocolate layer, creating peaks with a spoon. Bake at 400°F (200°C) for 8-10 minutes until the meringue is golden and the peaks are lightly browned. Cool completely before cutting into squares.