Mellow Cake

BISCUITS:  Let the mixture rest for an hour in the refrigerator. Roll out to 2.8 mm, let rest for another 30 minutes. Cut the desired shape out of the dough and cut long strips for the side of the shape. Press it well on the edges of the molds and cut off the excess dough. Place the biscuits in the freezer for an hour Preheat the oven to 160°C and bake the molds for 15 minutes. Remove the biscuits from the mold.

ITALIAN MERINGUE:  Heat the water with 140 grams of sugar on the stove to 121 degrees. Beat the egg white foamy and add 60 grams of sugar in three parts while beating. Then add the sugar syrup in one movement and beat vigorously.

PASTRY NET:  Cut in the wanted length Brush with egg yolk Make the raster with a raster roll and put in a mould and let rest for min 1 hour Bake for 16 min 180°C

CAKE ASSEMBLY Melt the chocolate in a pan. In each biscuits molds, fill in the Italian meringue mixture and put in the fridge for 15min Cover the Italian meringue with the melted chocolate and finish with nuts. Let it rest in the fridge. Before serving place the pastry net above the cake