Chekalova Recepty Torta — Elena

: Preheat your oven to 180°C (350°F). Roll each piece of dough into thin circles (about 9 inches) directly on parchment paper. Bake each layer for just 4 to 6 minutes until lightly golden. Let them cool.

: Line a baking sheet with parchment paper. Spoon the meringue into a circle, creating a slight crater in the center for the cream later. Lower the oven temperature to 100°C (212°F) and bake for 1 to 1.5 hours. elena chekalova recepty torta

: Stack the baked layers, spreading a generous amount of frosting between each. Use the worst-looking layer or excess dough scraps, crush them into fine crumbs, and coat the top and sides of the cake. : Preheat your oven to 180°C (350°F)

: Whip the drained sour cream with the sugar until light and fluffy. Fold in the ground walnuts and rum. Let them cool

is a beloved, tender multi-layer cake heavily reliant on sour cream. Ingredients All-purpose flour : 3 cups Honey : ½ cup Sugar : ½ cup Butter : ½ cup (1 stick), room temperature Eggs : 2 extra large Baking soda : 1 tsp For the Signature Sour Cream Frosting :

: Refrigerate the cake for at least 8 to 12 hours (ideally overnight). This allows the sour cream to soak into the honey layers, turning it incredibly soft and tender.