NEPEČENA SARAJEVSKA T0RTA: NIKAD JEDNOSTAVNIJI RECEPT

Ingredients:
1 package of rosen bark
1.5 l of milk
5 eggs
800 g of sugar
12 tablespoons of flour
350 g of cooking chocolate
500 g of ground walnuts
4 bags of vanilla sugar
1 grated lemon peel
For the glaze:
100 g of cooking chocolate
1/2 cup of milk
1/2 cup of sugar
1/2 margarine

Preparation:
Beat the egg whites with 800 g of sugar to break the sugar, and when it thickens, add the egg yolk and beat a little more. Mix 12 tablespoons of flour with a little milk in a separate bowl, and bring the rest of the milk to a boil. Pour the sifted flour into the beaten eggs, mix well to combine. When the milk boils, remove it from the heat and mix the egg and flour mixture with a whisk, mix well and return to a low heat, then cook a thick cream while constantly stirring. Add 300 g of cooking chocolate to the hot cream and stir until it melts nicely. Leave to cool completely, stirring occasionally. Add 500 g of ground walnuts, 4 vanilla sugars and the grated rind of one lemon to the cooled cream. Fill the skins thinly, then arrange them one on top of the other, gently pressing them together. Pour over the glaze, which should be melted in steam.