Ingredients portion 1
Chicken egg 9 pieces
Wheat flour 2 cups
Sugar 500 g
Vegetable oil 1 tablespoon
Water 200 ml
Leavening agent 3 teaspoons
Salt 1 teaspoon
Honey 5 tablespoons
Lemon juice 1 teaspoon
Vanillin 1 piece
Butter 100 g
Roasted peanuts 500g
Cocoa powder 2 tablespoons
Powdered sugar 1 tablespoon
Boiled condensed milk 1 can
Sour cream 3 tablespoons
Cooking instructions 2 hours
1 For the nougat you will need sugar – 300 grams; honey – 5 tablespoons; egg whites – 2 pieces; water – 50 ml; lemon juice – 1 teaspoon; vanilla sugar – 1 sachet; nuts – 300 grams (I have peanuts).
2 Place the raw nuts in an even layer on a plate and microwave for 3 minutes. Allow to cool and remove the husks. If using almonds, soak them in boiling water for a few minutes first, then peel and pan-dry them.
3 Mix the sugar, water and honey together and put over a low heat. Bring to the boil. The temperature of the syrup should be 140 degrees. After boiling, simmer for 10-12 minutes.
4 While the syrup is boiling, whisk the whites until stiff (when they are frothy, add the lemon juice and vanilla sugar).
5 Then pour the boiling hot syrup into the whites in a thin stream, continuing to whip them at high speed (I used a food processor). The mass should increase in volume by 2-3 times, become very thick and viscous.
6 Add the nuts and mix everything thoroughly with a spoon (the mixture is so thick that even with a spoon it does not mix easily, the density differs considerably from that of normal whipped egg whites).
7 You will need 7 eggs; 2 cups flour; 1.5 cups sugar; 1 cup vegetable oil; ¾ cup water; 3 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon citric acid; 1 sachet vanillin.
8 Separate the egg yolks from the whites. Whisk the whites with the citric acid.
9 Beat the egg yolks, water (warm), half the sugar and the vegetable oil. Mix the flour, half the sugar, salt and baking powder.
10 Add a third of the whipped egg whites to the egg yolk mixture. Add the dry mixture. Gently fold in the remaining whites.
11 Line the mould with parchment and grease the sides with vegetable oil. Pour the batter into the mould.
12 Bake for 40-50 minutes at 180 degrees. Take out the finished cake, cool, then cut it into 3-4 layers once it has cooled.
13 Prepare the cream. To do this, beat the butter and icing sugar to a crisp. Add the boiled condensed milk by the tablespoonful and continue to whisk. Add the peeled roasted nuts to the cream and mix well.
14 Now assemble. Lay out the first cake and brush with half the cream and nuts.
15 Place a second crust on top and lay a crust of hazelnut nougat on top. Place another crust on top of the nougat.
16 Brush the top layer with the other half of the cream and cover with the fourth layer.
17 For the icing you will need butter – 50 grams; cocoa – 2 tablespoons; sugar – 3 tablespoons; sour cream – 3 tablespoons; peanuts – 50 grams.
18 For the icing, melt the butter in a water bath. Add the cocoa and sugar. When the sugar has dissolved, add the soured cream and mix well.
19 Add the nuts to the icing and cover the cake with the icing. Put the cake in the refrigerator on the top shelf (to prevent the nougat from dripping) for 30-40 minutes.
