Furnicuța, Romanian wafer cake with two layers

Ingredients

For the first layer

• 5 egg whites
• 1/8 teaspoon salt
• 5 tablespoons sugar
• 1 tablespoon flour
• 4 tablespoons ground walnuts

For the second layer

• 5 egg whites
• 1/8 teaspoon salt
• 5 tablespoons sugar
• 4 tablespoons coconut flakes
• 1 tablespoon flour

For the cream

• 10 egg yolks
• 10 tablespoons sugar
• 1 vanilla bean
• 200 g butter

For assembly

• 2 wafer sheets

Preparation

1. Line a baking tray the same size as the wafer sheets with baking paper. Heat the oven to 180°C. 2. Beat 5 egg whites with 1/8 teaspoon salt and 5 tablespoons sugar until the foam is stiff and you can no longer feel the sugar crystals. Fold in 1 tablespoon flour and 4 tablespoons ground walnuts. Spread the mixture evenly in the tray and bake for 15 minutes, until golden. 3. For the second layer, beat the remaining 5 egg whites with 1/8 teaspoon salt and 5 tablespoons sugar. Fold in 4 tablespoons coconut flakes and 1 tablespoon flour, then put the mixture in the same, cooled tray, or one of the same size. Bake for 15 minutes, until golden. 4. Split the vanilla bean lengthwise and scrape out the seeds. Mix them with 10 egg yolks and 10 tablespoons sugar in a saucepan. Cook over low heat for 8 minutes, stirring, until the cream has the consistency of sour cream. Leave it to cool for 30 minutes. 5. Beat 200 g softened butter until fluffy. Gradually add the cooled yolk cream, one tablespoon at a time, stirring gently or mixing on low speed. 6. Place one wafer sheet on a serving plate and spread a third of the cream over it. Add the first layer, then another third of the cream, the second layer and the remaining cream. Cover with the second wafer sheet. 7. Chill the cake for 180 minutes, with a cutting board or another heavy object on top, just enough to keep the sheet flat. Cut with a very sharp knife.