Walnut Cake

For the walnut tart, knead the ingredients for the sand dough together well. Preheat the oven to 160 degrees. Divide the dough. Line a springform pan (26 cm) with baking paper.

Fill in one half of the dough at a time and spread with 125 g of elderberry jam. Beat half of the egg white mixture until stiff and spread it on the elderberry jam.

Sprinkle half of the chopped walnuts on top. Bake the 1st cake in a preheated oven at 160 degrees for about 25 minutes. Proceed in the same way with the 2nd cake layer. Allow both bases to cool well.

For the pudding, boil 3/4 of the milk with the sugar. Mix the pudding powder with the remaining milk until smooth. Add to this and bring to the boil briefly, then stir in the egg yolks.

Mix the butter until fluffy and add to the pudding. Place the 1st cake layer on a cake plate and put a cake ring around it. Pour the cooled custard on top and smooth it out.

Then place the 2nd cake layer on top and press down lightly. But without the cream oozing out! Then put the walnut cake in the refrigerator for one night.

The next day, carefully remove the cake ring with a moistened knife.

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