Ingredients
Cake:
1 1/2 cup egg whites
1 1/2 tsp. cream of tartar
1/3 tsp salt
1 3/4 cup extra fine sugar
1 1/4 tsp. vanilla
7/8 cup cake flour
1/4 cup cocoa
Custard:
12 egg yolks
1 cup sugar
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Cake: Beat egg whites with flat whip until frothy. Beat in cream of tartar and salt. Continue beating until whites are glossy, fine grained and will stand up in a stiff point as beater is pulled out. A 1 cup of sugar and vanilla gradually. Sift remainder of sugar with flour and cocoa; cut and fold in. Pour into a dry, ungreased deep tube center pan. Cut through batter. Bake 65 minutes at 325 degrees. Custard topping: Mix together in the top of a double boiler egg yolks, sugar, and milk. Cook in double boiler until thick, stirring constantly. Dissolve gelatin in cold water; add to hot custard. Let custard stand until cool. Fold in whipped cream. Spread on cake. Sprinkle chopped walnuts on top.
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Gentle indirect heat — melting chocolate, hollandaise, custard
Insert pan for water bath cooking — custards, chocolate, sauces
Filipino caramel custard mix — denser and richer than crème caramel