The famous delicious KHRESHCHATYJ YAR cake! A fast and inexpensive option! Without gelatin! 

The famous delicious KHRESHCHATYJ YAR cake! A fast and inexpensive option! Without cream and gelatin!
Ingredients for shortbread dough (baking sheet 42x32 cm):
340 g flour
6 g baking powder
1 pinch of salt
120 g of powdered sugar
8 g vanilla sugar
80 g of cold butter
120 g cold sour cream (10%)
4 egg yolks
I bake the cake in the oven at an average level with convection for 8 minutes at a temperature of 180 degrees Celsius (or without convection, top-bottom mode for 8 minutes at a temperature of 200 degrees Celsius until fully cooked.
We take the cake out of the oven, put a layer of meringue with nuts on this not quite ready cake and bake this cake again with meringue in the oven at an average level with convection for 10 minutes at a temperature of 180 degrees Celsius (or without convection mode).the bottom is 10-12 minutes at a temperature of 200 degrees Celsius until the meringue dries and the shortbread should become a deep golden color
Ingredients for the meringue layer :
4 Egg whites
1 pinch of salt
8 g vanilla sugar
120 g of powdered sugar
1 g citric acid or 1 tsp lemon juice
100 g almonds (or other nuts)
INGREDIENTS for chocolate cake (shape 42x32 cm)
220 g flour
40 g of cocoa
8 g baking powder
4 medium-sized eggs
a pinch of salt
16 g vanilla sugar
180 g of sugar
160 ml of milk (room temperature)
40 g of odorless vegetable oil
the chocolate cake is baked for about 20 minutes at a temperature of 170 degrees Celsius (340 ° F) in the top-bottom mode without convection at medium level, until it is ready, and checked with a wooden stick so that it remains dry and clean
100 ml of milk for impregnating chocolate cakes
INGREDIENTS for sour cream:
100 g of cold sweetened condensed milk
15 g of lemon juice
400 g of cold fatty sour cream (30%)
16 g of cream thickener
INGREDIENTS for butter cream:
140 g of softened butter
190 g sweetened condensed milk
40 g of milk chocolate and 10 g of nuts for decoration
❗❗❗ link to the preparation of nut crocant:
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