Cake with walnuts and ness coffee

Bark:

7 eggs

200 g of sugar

5 tablespoons ness coffee

7 tablespoons boiling water

a pinch of salt

1 bag of baking powder

200 g of flour

Cream:

3 eggs

250 g of sugar

3 tablespoons ness coffee

250 g butter Preparation: Beat egg yolks with 100 g sugar. Melt ness coffee in hot water and add to egg yolks. Whisk everything.

Beat the egg whites separately with a pinch of salt and with the addition of the rest of the sugar.

Combine the mixture of egg yolks and egg whites, mix lightly, then add flour and baking powder.

Stir everything lightly with a food processor.

Preheat the oven to 180 degrees while doing this and shake the crust mixture into a lined tray measuring 25 x 35 cm and bake for 15-20 minutes, depending on the oven.

Cool the baked crust and cut it into 2 or 3 parts, depending on how much it grows or you are good at cutting it into thinner crusts.

Beat eggs with sugar, then add ness coffee and put everything together on steam to cook.

When heated, cook for at least 10 minutes, stirring. The cream is ready when there is a trace of the cooker. Be careful not to overcook, the bottom should not be visible when you pull the cooker.

Allow to cool.

Whip the butter, then add the cooled cream and whisk.

Coat all three crusts with cream and sprinkle with walnuts.

Leave to stand and serve.