Beat the whites with brown sugar until they double their volume.
In another vessel, mix the walnut flour with wheat flour and incorporated into the beaten whites.
Pour the table into a 16 cm diameter ring, previously wrapped the base in metal foil, the walls that were greased with butter and sprinkled with ground nuts.
Bake the pandișpan at temperature 170 C until browned, then cool the full pandișpan and remove from the shape.
Pour the hot milk (temperature 90 C) over the white chocolate and the swollen gelatin according to the instructions on the packaging, then mix the nut paste and the sweet cream, pass with a blender, cover with a wedge PA contact with the cream and place in the refrigerator for 6 hours.
Mix the hot cherry puree (temperature 70 C) together with swollen gelatin- as per the packaging instructions,
Give PA refrigerator by stirring periodically until it reaches temperature 15-18 C.
With a diameter ring 14 cm make a 1 cm deep in the cooled pandișpan.
Cut the means carefully,
Pour the Vișine CONCI on top and place in the refrigerator for 4 hours to stabilize.
Before serving, add the cream to a bag for a round nozzle and cover the entire surface as you want.
Decorate with decorative candies, greenery and you can enjoy with pleasure.
Magic holidays!
