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Ovo je jedan od onih kolača koje svi obožavaju! Neodoljiv krem koji se lagano kuva na pari čini svaku koricu savršenom, iako postupak zahteva malo više pažnje, svaki trenutak uložen u pripremu se višestruko isplati kada probate ovaj predivni desert. Izgleda fantastično, a ukus je još bolji!
Napravite ga po mom receptu i budite sigurni da će svi gosti biti oduševljeni.
Savršen izbor za sve proslave i posebne prilike.
Topla preporuka vaše Aurore... 💖

POTREBNE NAMIRNICE:
Za belu koru je potrebno:
• 4 belanca
• 10 kašika šećera
• 2 kašike brašna
• 150 g kokosovog brašna
1 list oblande (Ja sam koristila oblandu dimenzije 35x27cm)
Koru peći na 180°C (360°F) 10-15 minuta
Za tamniju koru je potrebno :
• 4 belanca
• 10 kašika šećera
• 150 g mlevenih oraha
• 2 kašike brašna
• 1 list oblande
Peći na 180°C (360°F) 10-15 minuta
Za fil je potrebno :
• 8 žumanaca
• 200 g šećera u prahu
Umutiti i skuvati na pari (ohladiti krem)
Umutiti penasto 250 g putera a zatim postepeno dodavati krem i umutiti dok se ne sjedini.
Kolač pritisnuti nečim teškim i ostaviti da prenoći u frižideru.
Sutradan iseći na štanglice i servirati

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This is one of those desserts everyone loves! A delicate cream cooked over steam gives every layer its perfect texture. Although the process takes a bit more care, every minute is worth it once you taste this beautiful creation.
It looks stunning , and tastes even better! Follow my recipe and your guests will be amazed.
A perfect dessert for any celebration or special occasion.
Warmly recommended by Aurora... 💖

INGREDIENTS NEEDED:
For the white crust you need:
• 4 egg whites
• 10 spoons of sugar
• 2 tablespoons of flour
• 150 g of coconut flour
1 wafer sheet (I used a 35x27cm wafer)
Bake the crust at 180°C (360°F) for 10-15 minutes
For a darker crust, you need:
• 4 egg whites
• 10 spoons of sugar
• 150 g of ground walnuts
• 2 tablespoons of flour
• 1 wafer sheet
Bake at 180°C (360°F) for 10-15 minutes
For the filling you need:
• 8 egg yolks
• 200 g of icing sugar
Whip and steam (cool the cream)
Beat 250 g of butter until foamy, then gradually add the cream and beat until combined.
Press the cake with something heavy and leave it overnight in the refrigerator.
The next day, cut into bars and serve

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