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Before starting this Russe recipe, make sure you have organised all the necessary ingredients.
Combine the tant pour tant, milk and flour together with a wooden spatula.
The preparation should have a soft consistency.
Beat the egg whites with a pinch of salt, until stiff peaks form.
... add the castor sugar...
... and continue whipping for 10 minutes.
Add 1/5 of the egg whites to the soft preparation...
... to make it more liquid and homogeneous.
Pour the liquid preparation over the rest of the beaten egg whites...
... and combine gently, using a rubber spatula.
Pour the preparation on a baking sheet (40 x 30cm), slightly greased...
... and lined with baking parchment, slightly greased as well. Spread the preparation with a cranked spatula.
Sprinkle the whole surface with icing sugar.
Preheat the oven to 180°C (gas 4) and bake for 10 minutes.
The biscuit should rise a little and remain soft. Make sure you do not overcook the biscuit.
When cooked, remove from the oven. Cut the biscuit in two identical parts.
For an easier assembly operation, you can use an expandable frame Set the frame to the dimensions of one biscuit half.
Using a pastry scraper, scoop the crème au beurre. The amount of praliné used will vary according to the desired intensity.
Spread the crème au beurre into a thin, even layer.
Place the second biscuit half on top.
Gently press with your hands to make the layers more compact.
Leave in the fridge to set for a couple of hours.
Once the cream has set, remove the frame (slide the blade of a knife between the frame and the cake if necessary).
Using a serrated knife, trim the edges...
... to create a perfectly neat rectangle.
Sprinkle the whole surface...
... with icing sugar. Place in a nice serving dish and refrigerate until ready to serve.
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