Ingredients:
For sand cakes:
● 300 g of margarine for baking (from the fridge)
● 3 egg yolks
● 300 g of margarine for baking (from the fridge)
● 3 egg yolks
● 3 cups flour (480 g) — sift
● 1 teaspoon baking powder
● 100-150 g walnuts
● 1 teaspoon baking powder
● 100-150 g walnuts
For the meringue layer:
● 3 egg whites
● 1 Cup powdered sugar
● 1/2 tsp lemon juice
● 3 egg whites
● 1 Cup powdered sugar
● 1/2 tsp lemon juice
For the cream:
● 1 jar (380g) condensed milk
● 300 g butter
● 10 g vanilla sugar
● 1 jar (380g) condensed milk
● 300 g butter
● 10 g vanilla sugar
Cake decor:
● fried cashew nuts
● 50 — 100 g dark chocolate
● 50 — 100 g white chocolate
● fried cashew nuts
● 50 — 100 g dark chocolate
● 50 — 100 g white chocolate
At the request of the nuts
● 1 tbsp protein
●1 tablespoon of honey
● 3 tablespoons sugar
● 1/2 tsp salt
● 1 tbsp protein
●1 tablespoon of honey
● 3 tablespoons sugar
● 1/2 tsp salt
Preparation:
Shortcake:mix the Flour with the baking powder, to RUB hands with margarine, add the yolks and knead the dough. Divide it into 3 parts and refrigerate for 3 hours. 15-20 minutes before baking remove the dough from the refrigerator. Three papers baking to draw circles (I have a 22 cm diameter). The dough to distribute hands in a circle.All the cakes evenly sprinkle crushed walnuts (Qty on request, I have a 40 g each). Lightly press them into the dough.
Meringue layer:beat the Whites with powdered sugar and lemon juice in a solid foam.One cake spread a third of whipped egg whites.Other proteins put into the refrigerator and put the rest of the cakes just before baking.Bake thus, 3 layers with t-170°C, the top crust should be slightly browned (I baked 25 minutes each).The cake baked remove from the oven and leave to cool down (hot cakes are very fragile) and then to release from the paper.
Cream:Whisk the condensed milk with butter and vanilla sugar.
Assembling the cake:Pereselit cakes with cream, cover the surface and sides and then decorate as desired.
Cake decor:Chocolate to break into pieces, folded in plastic bags, and fill them with boiling water (watch that the water doesn’t hit the bags). When chocolate is melted, cut a small corner from bag and squeeze the chocolate on the cake in a chaotic order from top to bottom first the dark chocolate, then white.Nuts can just fry and put it in the middle on the surface of the cake, and can significantly improve their taste, for this:
Mix 1 tbsp. of protein, 1 tbsp honey, 3 tbsp. sugar and 1/2 tsp salt, roll the nuts in this mixture, arrange on a baking sheet and bake at 170 degrees for 10-15 min.
Mix 1 tbsp. of protein, 1 tbsp honey, 3 tbsp. sugar and 1/2 tsp salt, roll the nuts in this mixture, arrange on a baking sheet and bake at 170 degrees for 10-15 min.