Metelitsa cake with protein cream

1 serving


2 cakes 0. 5 cm thick are rolled out of the dough, baked and still warm "glued" with jam. The remaining jam is spread on the surface of the cake, and protein cream is applied on it with an even layer and the sides of the cake are coated with it. If the cream remains, you can decorate the cake on top using a converter or pastry syringe, or put it beautifully with a spoon and sprinkle with icing sugar. Then, for a few minutes, put the cake in a hot oven to color the cream.