Japanese wind.
Japanese wind, ingredients:
For file I:
- 4 egg yolks,
- 6 spoons of sugar,
- 2 vanilla puddings,
- 1 spoons of sugar and
- 1 liter of milk.
For fill II:
- 250 g of margarine,
- 4 egg yolks,
- 200 g of sugar,
- 200 g of ground walnuts.
Two whipped creams are especially needed.
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Japanese wind, preparation:
- Separate the egg whites from the yolks in a bowl.
- Beat the egg whites until stiff. Add sugar to it and beat again with a mixer until it becomes solid snow. Add a little lemon juice to the stiff snow and then divide it into two parts.
- Bake each crust separately in a well-greased and floured baking sheet.
- Place the crust in an oven heated to 200 degrees and bake for about 10 minutes, then reduce the temperature to 100 degrees and dry the crust. Repeat the same with the second crust. Leave the baked skins to cool and only then take them out of the pan.
First filling:
- Bring the milk to a boil, and during that time add the egg yolk sugar to a little milk and mix.
- Add the pudding and mix again so that there are no lumps.
- Boil the resulting mass in boiled milk.
- Leave the pudding to cool, stirring occasionally to prevent the crust from sticking.
Second filling:
- While the pudding is cooling, beat the margarine, egg yolks and sugar and add the ground walnuts and mix everything again.
- Combine Fil I and Fil II.
- Beat the whipped cream according to the instructions on the bag.
- Divide the resulting filling into three parts. Two parts for filling the crust and the third part of the filling is used to spread the filling around the cake.
- Spread the yellow filling on the crust first, then the whipped cream, the second crust, the yellow filling and the whipped cream.
- When I make this cake, I often mix the yellow filling that I left behind and the second crust with whipped cream and then spread the second crust with it and spread the cake around.
- Decorate it as desired.
Jelica Podrascanin
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