Servings: 1

Time for preparing: 2:00

INGREDIENTS:

chicken eggs 3 pcs.

sugar 80 g

honey 60 g

soda ½ ч.л.

flour 180 g

baking powder ½ ч.л.

cream 25% 450 g

powdered sugar 50 g

walnuts 120 g

cream 25% 250 g

condensed milk 50 g

PREPARATION:

Add soda to honey, mix. Leave on for 10-15 minutes.

Drive eggs into a bowl, add a pinch of salt. Beat with a mixer for about a minute.

Add half the sugar, beat for 2 minutes.

Add the remaining half of the sugar, beat until crisp, about 10 minutes.

Add 1 tablespoon to honey. egg mixture, stir, pour into a bowl with eggs and mix gently.

Mix flour with baking powder. Sift in 2 steps into the egg mixture and gently stir in with a whisk.

Grease a baking dish with vegetable oil, cover the bottom with baking paper.

I have a mold with a diameter of 20 cm.

Put the dough into a mold, flatten. Scroll the dough pan and tap to distribute the dough evenly.

Put in an oven preheated to 170 ° C for 40 minutes.

Allow the finished biscuit to cool and remove from the mold.

Leveling

cream : Weigh out sour cream (put on cheesecloth, tighten, leave for 2 hours).

Mix the weighted sour cream with condensed milk.

Interlayer

cream : Mix sour cream with powdered sugar and refrigerate for 30 minutes.

Cut off the top of the cooled biscuit and then cut it into 3 cakes. Finely chop the walnuts with a knife.

Assembling the cake:

Put 1/2 tablespoon on a plate. sour cream (sour cream + powdered sugar), lay the cake on top. Secure with a culinary ring (optional). Spread with cream, lay out the walnuts, spread with cream again, cover with a second cake layer. Then again cream - walnuts - cream - third cake.

Refrigerate for 30 minutes.

Grind the top of the biscuit into crumbs.

Take the cake out of the refrigerator and coat with condensed milk cream. Decorate the sides with biscuit crumbs, decorate the top with walnuts.

Refrigerate for at least 3 hours.