Kuhinjica - Srce za srce - Heart for a sweetheart

Ovo je verzija koju sam prvi put pravila u originalu. Drugi put sam već iskoristila višak fila od jedne torte i dodala lešnike u patišpanj. Treći put ko zna koji ću fil da stavim,ali postupak je uvek isti i spolja uvek liče na ova srca na slici :)

Patišpanj:

10 belanaca
300 gr šećera
3 kašike brašna
150 gr mlevenih oraha

Fil:

5 dl mleka
300 gr šećera
300 gr maslaca
250 gr mlevenih oraha
10 žumanaca
3 kašike gustina

I još treba(po izboru):

rendana čokolada
kokosovo brašno
mleveni lešnik

Čvrsto umutite belanca sa šećerom,dodajte brašno i orahe i od te smese ispecite koru u velikom plehu od šporeta. Za fil,skuvajte polovinu mleka sa orasima. Preostalo mleko skuvajte i dodajte mu gustin pomešan sa šećerom i žumancima. Smese sjedinite dok su tople. Kada se fil ohladi dodajte mu umućeni maslac.
Ispečenu koru podelite po dužini na dva jednaka dela. Svaku koru premažite sa filom,pa ih pažljivo umorajte tako što ćete obe strane motati ka sredini. Ako imate uzak,dugačak pleh,najbolje je da tako srolani patišpanj stavite u njega da se ohladi slika 1
Ohlađen rolat isecite na srca slika 2 ,svako premažite sa kremom koji ste odvojili i bogato pospite( sa svih strana) mlevenim orasima,lešnikom,kokosom ili čokoladom ,zavisno od toga šta volite.

Heart for a sweetheart

This version is first time I made it as an original. Second time I used surplus filling from one of the cakes and added hazelnuts into cake sponge. Third time who knows which filling I will use, but process is always the same and they always look like these hearts on the photos attached.

Cake sponge:

10 egg whites
300 gr of sugar
3 tablespoons of flour
150 gr of ground walnuts

Filling:

5 dl of milk
300 gr of sugar
300 gr of butter
250 gr of ground walnuts
10 yolks
3 tablespoons of corn starch

Also needed ( your choice):

Grated chocolate
Coconut flour
Ground hazelnuts

Whip up egg whites with sugar until soft peaks form. Add flour, walnuts and bake in baking sheet. For filling, boil half of the amount of milk with walnuts. Place rest of the milk to boil and add cornstarch mixed with sugar and yolks. Combine two fillings while they are hot. When they cool down add beaten butter. Cut baked sponge cake in half lengthwise. Spread layer of the filling on each one and carefully roll in both sides towards the middle. If you have long baking sheet it would be the best to place rolled cake onto it till it cools (see photo 1). Cut cooled cake into heart shapes (photo 2). Cover each one with filling that you set aside, and sprinkle from all sides with walnuts, hazelnuts, coconut or chocolate depending on what you like the best.