For the dough, 12 separated eggs, 2 3/4 cups of all-purpose flour - 495g, 5 tablespoons of bread crumbs, 600g of ground nuts, Butter without salt for greasing, Bread crumbs for dusting, Halves of nuts for decorating, , For the filling, 1 1/2 cups of all-purpose flour - 270g, 1 cup of water, 6 egg yolks, , For the topping, 2 cups of all-purpose flour - 360g, 1 cup of water, 4 egg whites
For the dough, 12 separated eggs, 2 3/4 cups of all-purpose flour - 495g, 5 tablespoons of bread crumbs, 600g of ground nuts, Butter without salt for greasing, Bread crumbs for dusting, Halves of nuts for decorating, , For the filling, 1 1/2 cups of all-purpose flour - 270g, 1 cup of water, 6 egg yolks, , For the topping, 2 cups of all-purpose flour - 360g, 1 cup of water, 4 egg whites
Prepare the cake
Beat the egg whites until stiff and fold in the flour gradually, beating well to obtain firm peaks
Add the egg yolks and beat for another 3 minutes
Add the bread crumbs and ground nuts (reserve a little for dusting the cake, if desired, mixing them delicately)
Grease two round molds of 30cm diameter lined with parchment paper and grease again
Dust with bread crumbs
Divide the dough between the molds
Bake in a moderate oven (180°C) preheated for about 40 minutes, or until it starts to come away from the edges
Let it rest for about 5 minutes, then unmold and let it cool
Prepare the filling
Combine the flour and water in a saucepan and bring to a simmer over low heat
When a thin thread forms, remove from heat and let cool slightly
Strain the egg yolks and add to the cooled filling
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the bottom of the pan is visible
Remove from heat and let cool
Fill the cake
Prepare the topping
In a saucepan combine the flour and water
Bring to a simmer over low heat and stir until dissolved
Stop stirring and cook until a thin thread forms (lift your finger and thumb, if it stretches without breaking)
While making the filling, beat the egg whites until stiff and fold in the warm filling, beating constantly, until firm peaks form and cool
Cover the cake and decorate with halves of nuts
Let it rest for 24 hours.
