How to make
Put the egg whites in a bowl, pour the sugar and beat, until a white mixture is obtained.
To the resulting mixture, add the grinded walnuts with the breadcrumbs in portions. Homogenize well.
Draw circles with a diameter of 8″ (20 cm) on pieces of baking paper.
Spread the mixture evenly in the center of each circle and spread it out evenly to the outline of the circle.
Bake the cake layers one at a time in a preheated oven at 360°F (180°C) for 15 minutes, until they are lightly browned and not sticky. Leave them on the paper to cool.
Beat the mascarpone with one tablespoon of powdered sugar, until a smooth mixture is obtained.
In a bowl, whip the chilled cream. Add the cream to the mascarpone in portions, by beating on the lowest setting with the mixer.
Flavor the cream with the grated peel of an orange.
Assemble the walnut cake into a 8″ (20 cm) ring, by spreading a generous amount of cream between the layers.
Refrigerate the cream cake for 10 hours with the ring.
After it has cooled well, release it from the ring and finish decorating the walnut cream cake to your liking.
Enjoy!
