Ekmek Walnut Pie

ingredients for the recipe:

For the walnut pie:

Mix the breadcrumbs with the baking powder and herbs, beat the egg whites in a mixer until they become a thick meringue, in another bowl beat the yolks with the sugar in a mixer until fluffy. In another bowl beat the vitam in a mixer until it turns white, add the brandy, the yolks and the walnut little by little, and finally add alternately the meringue with the breadcrumbs, stirring lightly by hand.

Put it in a buttered and floured pan and bake it at 150 for 70 minutes. For the syrup, boil all the ingredients together for 5 minutes to boil. If the walnut pie is cold and the syrup is hot, add the whole syrup. When ready, remove it from the pan and put it on a platter with a hoop with parchment paper around so that it can be removed more easily afterwards.

For the Italian meringue:

Add the 265 g sugar along with the water and lemon to become a thick syrup. Beat the egg whites into a thick meringue. To see if your syrup is ready, dip a teaspoon in the syrup and then in a glass of ice water, if it breaks and makes a krit it is ready, if it is like mastic let it boil more. Be careful not to burn it, if it is cooked above it gets a dark color. When the syrup is ready, synchronize the meringue, add one tablespoon of sugar and beat it a little more, then slowly pour the syrup like a thin thread into the meringue which we beat at medium speed. While the meringue is tightening we increase the amount of syrup we pour, when it is finished we beat it until it thickens, we taste it with our finger making a line inside the meringue, if it remains and is not lost it is ready. Make a puddle in the center and set it aside

For the cream:

In a bowl add the cornstarch, flour, and sugar, mix. In another bowl add the yolks. Bring the milk to a boil, as soon as it gets hot, remove 200 g in a glass, (so that your finger enters so that it does not burn much) add it to the bowl with the powders and mix very well until it becomes a uniform mixture, add the yolks. If it makes us bully, strain it. As soon as the milk starts to rise, add it, stirring constantly and quickly, as soon as it starts to thicken well, remove it from the heat and add a pinch of vanilla, the vitam and the lemon zest. Mix lightly, then add half of the Italian meringue.

Stirring slowly when ready, spread it over the walnut pie and refrigerate

Remove the hoop with the parchment paper from the walnut pie and add the whipped cream with a spatula, spread a lot on top to make a thick layer and less on the side and straighten it, make whipped cream rosettes, add a cherry and a little pistachio foramen.

Tips: Use  1 lemon for all preparations