Melt 1/4 cup of butter in a pan. Add 1/2 cup of all-purpose flour and black pepper to taste. Mix well. Add 2 cups of milk, one at a time. Cook, stirring constantly, until thickened and boiling. Reserve. In a medium bowl, combine 6 beaten eggs and the milk mixture. In a large bowl, whip 6 egg whites until stiff peaks form, along with 1/2 teaspoon of baking powder and salt to taste. Fold in a small amount of the egg whites into the preceding mixture gently. Then, add the remaining egg whites. Grease two baking dishes (20 x 30 cm) and bake in a preheated oven at 200°C for about 20 minutes. Remove from oven, invert onto a plate, and let cool. Then, prepare the following filling: grind 200g of defatted turkey breast and mix with 1/4 cup of pickled cucumber and 1 cup of mayonnaise. Spread over the baked mixture and top with the other layer.
Melt 1/4 cup of butter in a pan. Add 1/2 cup of all-purpose flour and black pepper to taste. Mix well. Add 2 cups of milk, one at a time. Cook, stirring constantly, until thickened and boiling. Reserve. In a medium bowl, combine 6 beaten eggs and the milk mixture. In a large bowl, whip 6 egg whites until stiff peaks form, along with 1/2 teaspoon of baking powder and salt to taste. Fold in a small amount of the egg whites into the preceding mixture gently. Then, add the remaining egg whites. Grease two baking dishes (20 x 30 cm) and bake in a preheated oven at 200°C for about 20 minutes. Remove from oven, invert onto a plate, and let cool. Then, prepare the following filling: grind 200g of defatted turkey breast and mix with 1/4 cup of pickled cucumber and 1 cup of mayonnaise. Spread over the baked mixture and top with the other layer.
