To make the meringue disks, begin by cutting out 5
rounds of waxed paper 7-inch in diameter, put them inside.
Beat the eggs whites, with a pinch of salt, into points;
add the usgar bit a bit and continue beating for about 10
minutes, until the mixture makes stiff shiny peaks. With a
spatula or pastry-sleeve, spread the meringue on the paper disks,
lightly oiled, to a depht about 1/4-inch. Cook them on a
pastry-tray in a oven preheated to 240 ºF for 2 1/2 to 3 hours,
until they are entirely dried out. They should not brown. Let
them cool and remove the waxed paper.
Cake: Beat the eggs
and the sugar together until they turn white. Add the ground
walnuts and mix well. Brush with Olive oil a 7-inch cake mold and
put the mixture in it. Bake in a oven preheated to 350 ºF for
half to three-quarters of an hour, or until it´s cooked. Unmold,
let cool, and cut the cake horizontally in half.
Chocolate cream: Boil
the milk with the stick of vanilla and let it steep for a few
minutes. In a separtae saucepan, beat the eggs yolks with the
sugar with the sugar and the cornmeal. Add the very hot milk and
cook over slow flame for 5 to 6 minutes: until the mixtute loses
the smell of the corn meal. Remove from the fire, add the grated
chocolate, and beat. Add the olive oil last, and continue beating
until you get a smooth cream. Let cool.
Presentation: In a
round serving-plate of at least 8-inch in diameter, begin by
placing one of the meringue disks. Top this with one of the two
rounds of cake; then another meringue disks; then a good thick
layer of the chocolate cream. Repeat this with rest of the
ingredients, and top off with the last of the meringue disks.
Powder the whole with the cocoa.
NB: This cake may be prepared in advanced up to putting-together
stage; which -because prolonged contact with the chocolate cream
would make the meringues soggy- should not take place until just
before serving. An excellent accompaniment is a fresh-fruit
salad; oranges and strawberries with a few drops of lemon-juice,
for example.