- Butter or margarine - 100 Grams (plus 70 g of butter in chocolate fondant)
- Sugar - 1 glass (plus 1 glass in cream and 3/4 glass in chocolate fondant)
- Flour - 2-3 glasses
- Sour cream - 1 glass (plus 2 cups in cream)
- Eggs (yolks) - 4 pieces (plus 4 proteins in the cream)
- Soda - 0.5 teaspoons
- Vanillin - To taste
- Cocoa - 3 Teaspoons (in cream) plus 2 tablespoons in chocolate fondant)
- Nuts - 1 Glass (cream)
- Milk - 4 items. spoons (in chocolate fondant)
1. Mix the butter with sugar, pour the egg yolks. Mix well. Pour in sour cream and soda, which is extinguished in vinegar. Add vanillin and half the flour, knead. Devide into two parts. Add cocoa to one. The remaining flour is added to both parts of the dough and knead well. It should not be a cool, elastic dough. 2. Divide each part of the test into three balls. Hand over 6 small cakes. 3. Put a flat cake on the sheet, oiled with oil. Hands dipped in flour and stretch the dough in the form of a large thin cake. Puncture in several places with a fork. The cakes of the oven alternate for 7-8 minutes. 4. For the cream, whip egg whites with sugar and add crushed nuts. Mix gently. 5. To fold the cake we stack cakes alternately, each cream with cream. 6. Stir sugar with cocoa. Pour them with hot milk. Put on a very slow fire and stir until the sugar dissolves. Remove from heat, add butter. Pour the finished cake with a sweet, cool a little and put in the refrigerator for 2 hours.
Servings: 6-10