Grandisimo cake

I’ve seen cakes under this name, but they’re not the ones my mother-in-law has in her recipe book. However, I slightly modified that recipe, according to the measures that somehow correspond to the tins we have. I reduced the amount of margarine a bit, and I measured the sugar because the measure was classic for some old recipes, I usually find pots in them as a measure for everything, and as it is less and less used today, I have to measure it so I can to write. My mother-in-law still has that, such a red pot. I believe that older housewives also have their own pots with which to measure. Three creamy fillings and cocoa crust with a mild hazelnut flavor are a winning combination of this cake.

All 4 crusts:

16 egg whites

16 tablespoons sugar

8 tablespoons ground roasted walnuts

4 tablespoons cocoa

4 tablespoons flour

File:

1l of milk

16 yolks

10 tablespoons sugar

8 full tablespoons of soft flour

150 g of margarine

200 ml sweet sour cream

1 tablespoon ness coffee

100 g of milk chocolate or chocolate of your choice

100 g of white chocolate

Preparation:

Beat 4 egg whites with 4 tablespoons of sugar and add 2 tablespoons of hazelnuts, 1 tablespoon of flour and 1 tablespoon of cocoa to the resulting snow.

Combine with a wire or spatula and shake into a lined baking tray 33 x 23cm and place to bake in a preheated oven at 200 degrees for between 10 and 15 minutes depending on the oven.

If you bake the crust a little longer and it seems drier, you can always sprinkle it with milk when stacking the cake.

Repeat the baking process 3 more times.

To reduce the baking time by half, you can take a double measure (for 2 crusts) and bake in a large oven tray whose bottom should not be less than 30 x 40 cm and then cut it into two parts when cooled.

In that case, you can't put the cake in the tin or mold in which you baked it, but you have to put it on a tray.

For the filling, mix flour, egg yolks and sugar with a little cold milk, and put the rest of the milk on the fire to boil.

When the milk boils, boil the yolks and stir until it thickens.

Remove from the heat, cover with foil and leave to cool.

Put lukewarm in the fridge to tighten further.

Whisk the room temperature margarine with a mixer.

Beat the cooled "pudding" a little with a mixer, then add the whipped margarine and whisk everything together.

Whip the sweet sour cream and add it to the filling and whisk everything together.

Divide the filling into three parts.

Pour one tablespoon of hot water over the Ness coffee, stir, then add the filling and whisk.

Melt the white chocolate and add to the second filling

In the same bowl where you melted the white chocolate, put the milk chocolate, then melt it and add it to the third filling.

Arrange the crust, then the filling, in which order you want.

Be careful not to stir the fillings because the fillings want to be softer if the margarine is stirred for a long time.

Before filling, you can keep the fillings in the refrigerator for a while.

It is best to fill all the cakes in a mold and remove the pebbles or in a baking tray and turn it on a tray.

Decorate the cake as desired and leave it in the fridge for a few hours before serving.

Pleasant.