• --- 1 can chilled whipped cream or 250 ml whipped heavy cream
For the Ganache
• --- 1 package (200g) couverture chocolate, cut into small pieces
• --- 1 package (200g) heavy cream
• --- 1 teaspoon honey
METHOD
1. Place the egg whites in the mixer bowl and beat until stiff peaks form. Transfer them to a separate bowl. In the mixer bowl, add the egg yolks and sugar, and beat until they turn pale and creamy. Pour in the brandy and stop the mixer.
2. Add the baking powder, ground rusks, cocoa powder, almonds, and walnuts. Finally, gently fold in the meringue, a little at a time, mixing from bottom to top.
3. Pour the mixture into a round baking pan lined with parchment paper. Bake in a preheated oven at 170 degrees Celsius for 30 minutes. Stir it occasionally, being careful not to overbake and dry it out. Transfer it to the serving dish for the walnut cream dessert and break it into large pieces.
Prepare the Pastry Cream:
1. In a saucepan, add 3 cups of milk and sprinkle with half of the sugar. In a bowl, whisk the egg yolks with the remaining sugar. Add the vanilla, cornstarch, and the rest of the milk.
2. Pour a little of the warm milk into the egg yolk mixture, whisking quickly. Gradually pour the mixture back into the saucepan and stir until the cream thickens.
3. Remove from heat and let it cool. Whip the cream and fold it into the pastry cream. Pour it over the cake base. Cover with plastic wrap until it cools.
Prepare the Ganache:
1. In a small glass bowl, place the chocolate. Heat the heavy cream and pour it over the chocolate.
2. Let it sit for 3-4 minutes, then stir until the chocolate melts and is fully incorporated with the heavy cream. Add the honey and stir.
