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Gateau Russe aux noix

6 whites
100 grams sugar
120 grams almond powder
120 grams icing sugar
50 grams flour

180 grams sugar
80 grams water
6 yolks
360 grams butter
coffee extract

50 grams sugar
100 grams water
20 grams rum

50 grams chopped walnuts
8 walnut halves

150 grams water
150 grams sugar
juice of 1 lemon

Mix almond powder, icing sugar, and flour together. Beat whites to
froth, add sugar, beat to firm peak. Incorperate powder into whites.
Add vanilla now if using extract, if using powdered, add with almond
powder. Pour into chemisier'd round pan, 8 inches or so, and bake
at 375-390 till it's done.

Boil sugar and water together. While it's boiling, beat the yolks
over a double boiler untill they are light and fluffy. When the
syrup reaches soft ball, pour into yolks and continue beating untill
it is cool or it reaches ribbon stage (creme will form a ribbon
that will stay on the surface for a while before sinking). Beat
the butter till it's the same consistancy as the creme. Mix the
two together and add the coffee extract.

Boil the sugar and water for syrup, add rum.

Boil the sugar and water for caramell, take it to the point where
it just starts to change color. Remove, dunk the nuts in and let
cool. You will have to crush the chopped walnuts, as they will now
be a big sticky mess.

Cut the cake in half, spread with syrup, add a layer of butter
cream, sprinkle with chopped nuts, spread the top part with syrup,
place on top of cake, and cover with butter cream. Decorate with
butter cream rosettes and walnut halves.


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