Fry the walnut kernels in a dry frying pan, cool and crush in a mortar or scroll through a meat grinder. Separate the whites from the yolks. Mash the yolks with sugar until white. Continue whisking the mixture until it doubles in volume. Sift flour. In a separate bowl, beat the egg whites until firm.
Put a third of the proteins in the yolk mass, then add flour in portions, gently stirring the dough from top to bottom. At the end of the process, add the remaining proteins and chopped walnuts. The dough should be smooth and airy.
Grease a round springform pan with butter and pour the dough into it. Place the future biscuit in the oven, preheated to 200 degrees, and bake for about half an hour. During cooking, do not open the oven door: from a sharp temperature drop, a delicate biscuit can fall off. Check the readiness of the cake by piercing it with a wooden skewer; there should be no traces of dough on it.
Remove the biscuit from the oven, refrigerate and carefully remove from the mold. Before soaking, it must cool well and stand, this will take at least 6 hours. A fluffy and delicious bunny is ready.
Cooking impregnation and cream
While the biscuit is resting after baking, prepare a peanut liqueur-flavored sugar soak. You can slightly modify the recipe by replacing the liquor with cognac or brandy.
You will need: – 4 tablespoons of sugar; – 6 tablespoons of water; – 1 tablespoon of nut liqueur.
Pour sugar into a saucepan, add water. While stirring, bring the mixture to a boil, then skim off the foam. Chill the syrup to 40 degrees, pour in the nut liqueur and stir.
Get busy making peanut buttercream.
You will need: – 150 g butter; – 6 tablespoons of powdered sugar; – 3 tablespoons of chopped walnuts; – 1 tablespoon of walnut liqueur.
Mix softened butter with powdered sugar. Beat the cream with a whisk or mixer until it turns white and fluffy and fluffy. If during the preparation process the cream begins to exfoliate, warm it up a little, add more powdered sugar and beat until smooth.
Grind walnuts fried in a dry frying pan into small crumbs, sift through a sieve and mix with liquor. Put the nuts in the finished cream and mix thoroughly.
Picking up the cake
You will need: – 0,75 cups of walnut kernels; – 1 tablespoon of powdered sugar.
Clean the biscuit with a knife, removing bumps and burnt places. Then, with a sharp saw-knife or a special string, cut the biscuit into three horizontal cakes. Put the lower one on a board and soak in cognac syrup with a silicone brush. Wait a few minutes and use a spatula to spread the peanut cream onto the crust.
Place a second cake layer on top of the creamy layer. Press it lightly with your hands, then saturate with syrup and cover with cream as well. Lay out the third cake, put syrup on it. Cover the top of the cake and its sides with a thin cream layer.