Nut cake (sponge cake)

1 serving


We rub egg yolks with sugar. Beat the squirrels into strong foam. Mix a third of the protein foam with yolks, add crushed nuts, starch and then the remaining protein foam. Immediately transfer the resulting te-St to a form lubricated with butter and sprinkled with breadcrumbs and bake in a moderately hot oven for 25-30 minutes. Cut the cooled base into two layers. Put the lower one into a flat bowl with a convex bottom so that the edge of the layer partially covers the sides of the bowl. Before serving, transfer the cake to a special stand with a bulging side up, decorate with fried nuts and sprinkle with icing sugar.