Minion Cake with Two Crust

Directions

• For the first crust, whisk 4 egg whites in solid snow, gradually adding 120 g of sugar, then carefully mix 150 g of ground walnuts and 1 tablespoon of flour.
• Bake in a pan previously greased with oil and sprinkled with flour or lined with baking paper at 180 degrees C, for about 20 minutes.
• The second crust is the same, only hazelnuts are added instead of walnuts.
• The third peel is also the same as the first, only almonds are added instead of walnuts.
• For the filling, whisk 12 egg yolks with 240 g of sugar, a cup of milk, vanilla sugar and cook until thickened.
• When cool, add butter.
• Divide the filling into two parts, then put 50 g of melted chocolate in one.
• Fill the crusts with dark and light filling, then pour the whole cake alternately with black and white chocolate glaze.