Walnuts sour cream cake

8 servings
1 hour

Prepare the necessary products. Mix eggs and sugar in the container. Add sour cream, softened oil, vanillin. Sift the flour with baking powder. Pour into the egg-sour cream mixture in portions. Mix. The consistency of the dough resembles thick sour cream. Separate shapes of the same diameter (18-20 cm) are covered with parchment. Grease with a slice of butter. Divide the dough into two parts. Pour into forms. Flatten the surface. Cocoa powder can be added to the second part of the dough. The cake will turn out to be two-layer. If there are no two forms, you can bake one high biscuit. Then cut it. Heat the oven to 160 degrees. Bake the cakes for about 40-50 minutes. Readiness to check with wooden toothpick. For cream, it is better to take homemade fatty sour cream or buy at least 20-25% fat content. Beat sour cream with sugar, vanilla. Squeeze the juice out of half the lemon. Add to sour cream. Mix. Lemon will give a pleasant sour taste and aroma. Peel the nuts. Fry them lightly in a dry frying pan until gently golden. Walnuts can be replaced with peanuts. Pour the fried nuts into a blender. Grind, but not very finely. Remove the ready-made biscuit from the oven. Cool down. Finely cut the tops and grind them into crumbs. Put aside. It will be needed for decoration. If the cake was baked alone, you should cut it into 2-3 parts. Put the first cake on the dish. Lubricate evenly with cream. Sprinkle with crushed nuts. Put the second bark on top. The cream is nuts. Third bark. Cover the sides and top of the cake with the remaining cream. Sprinkle with biscuit crumbs. You can decorate with fresh or frozen berries, mint leaves, nuts, coconut chips, finely grated chocolate. Or melt chocolate in a water bath and pour over the cake, making a mesh on the surface. Leave the sour cream cake with nuts for a couple of hours at room temperature for impregnation. Then put in the refrigerator for 6-8 hours. It is better to cook it from the evening to leave a treat for the whole night. During this time, the cake will soak well in cream, become soft and tender. The next morning, slice the sour cream into portions and serve for tea. Enjoy your meal!