Sanda cake

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Sheets: melt the butter, mix with the milk, sugar, vanilla sugar, grated lemon peel, egg yolks. The ammonia is quenched in vinegar and then added to the composition with the flour. The coca is divided into 3, spread 3 sheets on the back of a tray and bake for a few minutes in the oven heated to 180 gr,

Cream : crush one of the 3 sheets and add 3 tablespoons of milk. Separately rub the powdered sugar with the jam then put over the 3 tablespoons of cocoa. The composition is then mixed with the crushed sheet.

Put one sheet, spread the cream over it and cover it with the other sheet.

Glaze: beat the egg whites, add the sugar, then beat with a mixer on a steam bath over low heat. When it starts to harden (not very hard, because then it can't stretch anymore) add the lemon juice.

Spread the icing quickly over the cake, and grate it over the chocolate

The recipe is taken from the Sanda Marin cookbook (a very, very old edition).
I like the cake because it can be made with nuts, almonds,. and can be made in different forms: cake as such, in the form of muffins, as a cake top).

beat the egg whites, add little by little sugar, vanilla and continue beating.

Rub the butter and flour separately.

then pour the mixture over the egg whites

add ground or chopped walnuts (or almonds)

Pour the composition into a pan greased with butter and powdered with flour. It can also be put in muffin tins.
(I put it in a round tray to show you that it can be used as a cake top and separately I made a muffin - as a model.)

bake in the oven at the right heat (300-350F)

The egg white and walnut cake recipe was proposed by ralesu on the culinary forum.

Serve the egg white and walnut cake with a tea, it can be packaged!

Lard dough

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300 g potatoes, 1 medium carrot, a handful of green beans, a handful of peas, 2 scrambled eggs, 1 teaspoon mustard, 100 g oil, 2 tablespoons vinegar or lemon, salt.

Put in a bowl boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into small pieces, peas. Separately make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil, little by little, as with any mayonnaise. Thin with lemon or vinegar. When ready, pour over the chopped vegetables. Stir and set aside for a quarter of an hour to soak well in the sauce. Then it tastes and matches sour and salty. Place on a plate and cover with mayonnaise sauce (v. 47).