Boccaccio cutlet

This is the Boccaccio cutlet. The point is, it’s delicious.

Ingredients for the pasta:

• 5 pcs chicken eggs
• 10 spoon pounded sugar
• 15 dkg walnut
• 5 spoon pastry flour
• waffle tab

and for the creme:

• 15 dkg butter
• 15 dkg pounded sugar
• 1 pack vanilla sugar
• 1 pc chicken egg yolk
• ~1 dl black cofee
• 5 dkg roasted walnut

For the paste first, separate egg yolk from the egg white, than make whip from it. The 5pcs yolk with 10 spoon pounded sugar and 5 spoon water, mix it until it won’t be foamy. To this, add the 15 dkg walnut grout, 5 spoon pastry flour and the egg whip. Add these mixtures together and mix them well. Prepare the cake pan for baking with fat and some flour than put the waffle tabs into it. Pour the dollop evenly. Bake it like the sponge cake. In preheated oven, with higher temperature in the first 10min, than lower it to let it bake through slowly.

While the paste is baking, we can prepare the creme. Mix the butter, pounded sugar, vanilla sugar very well. Add the egg yolk. At the end you can add the cofee. Mix it until everything will be assimilated. Smear the finished creme on the finished but cooled paste, scatter the top with 5dkg finely cuted, roasted walnut.

Serv the cutlet and enjoy the taste! Thanks Mum!