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1
Preheat the oven to 180 degrees Celsius.
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2
Grease a cake mold with butter and set aside.
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3
In a bowl, beat the egg whites with an electric mixer. When they begin to peak, slowly start adding the sugar.
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4
Beat until you get a firm meringue.
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5
Put the meringue in the cake mold and bake for 9 minutes.
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6
After nine minutes, turn off the oven and open the door halfway. Let the meringue cool inside the oven.
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7
In a small saucepan, beat the 4 whole eggs (yolks and whites) and the sugar with a whisk.
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8
Place them over very low heat and stir consistently until the mix begins to thicken.
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9
Add the cinnamon and continue whisking until the mix is thick. When it cools, it will become solid.
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10
Remove the mix from heat and switch it to another container to cool.
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11
When both the egg mix and the meringue are cool, remove the meringue from the mold (it should come out easily) and cover with egg mix.
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12
Sprinkle with crushed walnuts.
