For shortbread crust:
— 300 g of margarine for baking (from the fridge)
— 3 egg yolks
— 3 Cup flour (480 g) — sift
— 1 tsp of baking powder
— 100-150 g of walnuts
For Merengues layer:
— 3 egg whites
— 1 Cup of powdered sugar
— 1/2 tsp lemon juice
For the cream:
— 1 can (380g) boiled condensed milk
— 300 g butter
— 10 g vanilla sugar
— fried cashew nuts
— 50 — 100 g dark chocolate
— 50 — 100 g white chocolate
+ optionally to the nuts
— 1 tbsp protein
— 1 tablespoon of honey
— 3 tablespoons sugar
— 1/2 tsp salt
Method of preparation:
Flour mixed with baking powder, grind hands with margarine, add the egg yolks and knead the dough.
Divide it into 3 parts and place in the refrigerator for 3 hours.
15-20 minutes before baking, remove the dough from the refrigerator.
On three papers for baking to draw a circle (I have a 22 cm diameter).
The dough to distribute arms in circles.
All cakes evenly sprinkle crushed walnuts (Qty on request, I have a 40 g each). Lightly pressed them into the dough.
Beat the whites with the icing sugar and lemon juice in a solid foam.
One Korzh spread a third of the egg whites.
Other proteins put into the fridge and spread on the rest of the cake just before baking.
Bake 3 cake at t-170°C, the top of the cake should be lightly Golden (I baked 25 minutes each).
Baked the cake remove from the oven and leave to cool completely (the hot cakes are very fragile) and only then to release from the paper.
Whisk the condensed milk with butter and vanilla sugar.
Assembling the cake:
To perezoiti cream cakes, cover the surface and sides and then decorate as desired.
Chocolate to break into pieces, folded in plastic bags, and fill them with boiling water (refer to water in sachets). When chocolate is melted, cut a small corner from bag and squeeze the chocolate on the cake in a chaotic manner from the top down first, dark chocolate, then white.
Nuts you can just sauté and lay 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 tray and bake at 170 degrees for 10-15 min.