part0099

Beat 7 egg whites with a pinch of salt in a bowl until froth. Stir the sugar in and mix again. Add vinegar and beat until it makes soft peaks. Layer a baking pan with parchment paper. Spread the mixture in the pan and make two rectangles. Bake the rectangles for 30 minutes in the oven at 300 degrees F. Reduce the heat to 265 degrees F and bake for 30 minutes. Beat the milk with cream powder in a bowl. Mix the flour with 14 ounces of milk in a bowl, then add the remaining milk. Mix well.

Fill the 1/3 of a large pot with water and boil it on high heat. Reduce the heat and beat the egg yolks in a small bowl, then place it over the water. Stir the sugar in and mix for a few minutes until the egg yolks turn pale. Stir the milk and flour mixture in. Cook until the pudding thickens and remove it from heat. Allow the pudding to cool. Add butter and beat until evenly mixed. Stir the whipped cream in and mix well. Divide the mixture into two bowls. Add the ground walnuts to one bowl and mix well. Place one cake rectangle on a platter and top it with the walnut filling; place the other half of the cake on top, then cover it with the remaining filling on top. Garnish with walnuts. Serve.