Vanilla chocolate cake

Needed

10 belans
250 g of sugar
300 g of walnuts or baked peeled hazelnuts
3 tablespoons of flour
1 baking powder

ZA FIL:

10 yolk
220 g of sugar
3 pudding from vanilla
1 spoon of density
1 vanilla sugar
1 l of milk
270 g Margarine Margarine with vanilla flavor
100 g of chocolate for cooking

FOR GLAZURE:

200 g of chocolate
2 teaspoons of sugar
2 teaspoons of water
50 g Diamond classic table margarine.
Preparation

Beat the belt in a firm snow, add sugar, and then rush until you get a dense smooth mixture. Add flour mixed with powder, and then gently mix the ground walnuts or hazelnuts. Pour the mixture into a 20 × 30 cm platter, covered with baking paper and bake at 150 degrees for about 40 minutes. Cut the cooled bark into two parts. Separate a liter of milk from a liter of milk and mix the sugar, pudding, yolk and density. Put the rest of the milk to boil, so when it is boiling, add a mixture of pudding and cook for several minutes constantly stirring until it is thickened. Add chilled margarine to chilled fillets. Divide the fil into two parts, then mix the melted chocolate in one. Put the corn on top, yellow filets over it, and the dark filaments and tops of the other bark. Pour the crust with the glaze you make by lightly wiping the sugar with water, then adding chopped chocolate and mixing until the chocolate is melted. Finally, remove from the fire and add margarine.