Use the sauce whisk to work the butter (taken out of the refrigerator in advance) into a cream in a mixing bowl. Add the sugar little by little and beat until creamy. Then mix in the chopped walnuts, mix thoroughly. Mix the egg yolks with the sugar in a saucepan, thin with boiling milk, heat to thicken without boiling. Leave to cool. Pour this custard onto the butter mixture, combine and keep aside. Use the sponge fingers to cover the bottom and the sides of a Charlotte mold, flat side inwards. Pour in half of the butter and walnut cream, cover with a layer of sponge fingers, pour in the remaining cream, finish with sponge finger, flat side outwards this time. Chill in the refrigerator overnight. Just before serving, melt the chocolate with the butter and the water to obtain a shiny cream. Turn out the cake onto the serving dish and cover with this cream.
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7 oz sponge fingers
6 oz butter
6 oz granulated sugar
3 1/2 oz walnuts, chopped
Custard:
2 egg yolks
1 oz sugar
Icing:
3 1/2 oz plain chocolate
2 1/2 tbsp butter
2 tbsp water
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45
mn
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5
mn
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This butter and walnut cream can be used to fill Genoese sponge or any similar biscuit.
