Croatian moons with cream (mjeseci sa kremom)

Ingredients

• 140 grams of unsalted butter
• 3/4 of a cup of caster sugar
• 140 grams of ground walnuts
• 1/2 a cup of flour
• 1 and 1/2 tablespoons of baking powder
• Lemon zest from 1 whole lemon
• 4 egg whites
• 4 egg yolks
• 140 grams of caster sugar
• 70 grams of unsalted butter
• 70 grams of icing sugar
• 70 grams of ground walnuts
• 1 tablespoons of hot water

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Preparation

• Grease a shallow 30x25 cm rectangular tin. Preheat oven 170 degrees celcius.
• Cream butter and sugar until light and fluffy, leave aside. Sift together the flour and baking powder and leave aside.
• Beat egg whites until soft peaks form. Add in the flour/baking powder, mix until just combined. Next the zest and walnuts, mix then the butter sugar mixture and lightly mix again.
• Pour into prepared tin and cook for around 10 minutes or until just undercooked. While cake is in the oven mix the middle part.
  
• Beat together the egg yolks and sugar until light in colour and creamy. Spread onto the just undercooked cake and place back in oven for another 5 minutes or until dry.
• Allow to cool completely before applying the top layer. Beat together butter and icing sugar until light and creamy. Place walnuts in a cup and add hot water.
• Stir to combine and add to butter mixture. Beat until combined. Spread onto cooled cake.

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