Bear cake in the north with walnuts

12 servings
2 hours 30 min


1. Pour sugar to the egg yolks, beat with a mixer of Dobel. Add softened butter to the resulting mass, whisk again with a mixer until fluffy.

2. In a separate container, mix sour cream and soda, then add the mixture to the bulk, adding a couple of drops of vanilla extract. Whisk again.

3. Sift flour into the resulting mass, mix the dough with a spatula (the dough will turn out to be soft, sticky to the hands, but this is not scary, it should be). Divide the dough into three parts, cover with cling film and refrigerate for 30 minutes.

4. Whisk the proteins with a pinch of salt until strong, stable peaks, then pour in the sugar in portions, without stopping whisking until the sugar crystals are completely dissolved. Now add the vanilla extract and chopped nuts, whisk everything again.

5. After the specified time, remove the dough from the refrigerator. Cover the bottom of the mold with parchment and distribute one part of the dough over it, then put half of the protein-nut mass on the surface, distribute in an even layer. Distribute the next part of the dough directly on the parchment, having previously cut it along the diameter of the bottom of the mold. Place the finished layer on the surface, placing the remaining protein mass on top of it. And just like the previous cake, flatten the third layer of dough on parchment, put on top of the protein-nut mass.

6. Bake in the oven, preheated to 180 degrees, for 45 minutes, until a beautiful blush appears.

7. Melt the dark chocolate in a water bath, add the butter, mix, pour the milk. Let the glaze cool a little, and meanwhile remove the cake from the tin.

8. Cover the cake with icing and garnish at your discretion. Serve the cake on the table, sweet tea for you!