Cake without sour cream
Description
Delicious baked treat for the whole family. This recipe is not new—it originates from the Soviet Union, and over the years many housewives have made their own adjustments, resulting in numerous variations. It's easy to prepare and requires no special skills. The dessert turns out very tender, light, and satisfying—a traditional recipe suitable for any occasion. 1. Prepare the dough for the layers: Mix 2 egg yolks with 50 grams of sugar, add melted butter, sift in flour, and add a pinch of salt. Divide the dough into 4 portions and chill in the refrigerator for 90 minutes. 2. For the filling, chill the egg whites, then mix with salt and beat until stiff peaks form. Beat 8 egg yolks and 250 grams of sugar with a mixer. Grind walnuts in a coffee grinder and add to the yolks and sugar, reserving a little for garnish. Add vanilla and gently fold in the beaten whites. 3. Grease the baking pan with butter and dust with flour. Remove the dough, roll out 4 layers, and prick each with a fork. Place the first layer in the pan, spread with filling, and repeat with the remaining layers. 4. Bake in a preheated oven at 180–200°C (356–392°F) for 40–50 minutes. After baking, leave the cake in the oven for 1 hour with the door closed. Then remove it, cover the top with the remaining filling, and sprinkle with ground walnuts. Chill the cake in the refrigerator for several hours before serving.