Ingredients:
For the cakes:
8 egg yolks
1.5 cups sugar
200 gr.sl.masla
400 gr.smetany
1.5 st.gretskih nuts
1.5-2 st.muki
For the meringue: 8 egg whites, 2 cups of sugar.
For the cream: -1 b. boiled condensed milk and 200 gr.sl.masla.
Preparation:
In the beginning, put sour cream in a bowl, put 2 ch.l.sody, mix and put aside.
Separate the yolks from the whites.
Proteins in the refrigerator, and egg yolks Beat the sugar, add the butter (it is room temperature, soft) and sour cream, which is already perekipela and increased in volume now add nuts (by the way, I have them I cut larger and grind into the dust-so-tasty ) well and muka.Testo should have, like thick cream.
Proteins in the refrigerator, and egg yolks Beat the sugar, add the butter (it is room temperature, soft) and sour cream, which is already perekipela and increased in volume now add nuts (by the way, I have them I cut larger and grind into the dust-so-tasty ) well and muka.Testo should have, like thick cream.
Preheat oven to 170gr. The form (28 or even 30 cm) blanketed, lubricating oil, pour half of the dough and bake.
Bake for about 15 minutes fast-As the second half.
While the cakes are baked, stir 8 proteins with 2 st.sahara to a dense mass.
Bake the meringue at the same temperature as the cakes. Ideally meringue must be baked to a crisp. BUT!!! Empirically, I found that everyone likes when the meringue inside like a soufflé.
This time, bake it for 40 minutes, the top and sides is crunchy and slightly raised in nezhnoe.Korzhi.
While the whole thing cools, whisk cream operativnenko.
Butter soft, room temperature, stir until white and add a spoonful var.sguschenku. ALL!!!
Putting the cake at the cake-known scheme of cream-meringue-cream korzh.Ukrashaem, with a sense of deep satisfaction myself mentally applaud.