First prepare the base. For the base, lightly beat 8 egg whites in a mixing bowl.
Slowly add about 100 g of the powdered sugar while continuing to beat until a viscous mixture is formed.
Then add again 100 g of the confectioners’ sugar, the cinnamon and 1 squeeze of lemon juice and beat until you have a stiff, glossy, firm snow.
Mix the flour and nuts together and fold carefully into the snow. Line a flat baking tray (about 38×42 cm) with baking paper.
Spread half of the mixture evenly over the entire baking sheet and bake in a preheated oven at 180 °C, slightly open (clamp a cooking spoon in between) for about 9 to 12 minutes until light brown.
Bake the 2nd half also afterwards. After baking, immediately turn out from the baking tray onto the work surface and carefully remove the baking paper, cut into six strips of as equal width as possible and leave to cool.
If the dough does not come off, run a moistened knife under the dough – the water will better loosen the bottom from the baking paper.
For the cream, boil 200 ml of milk with the granulated sugar and vanilla sugar (dissolve the sugar in the milk beforehand so that it doesn’t burn!).
Stir the remaining 100 ml milk with the custard powder, the 3 egg yolks and 25 ml cherry liqueur until smooth. Once the milk boils, stir in the pudding mixture (it will be nicest with a whisk).
Stir until the mixture thickens and there are no more lumps s
Preparation Tip:
It is best to put the finished slices in the freezer and let them freeze completely. This is the best way to portion them.
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