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Cake "favorite"
A gorgeous cake of two cakes, sand and nut, interbedded with raspberry or cherry jam. On top, the cake "Favorite" is covered with chocolate glaze.
flour - 200 g, tar - 100 g, sugar - 50 g, yolk - 1 pc., butter to lubricate the form how much will go, eggs - 3 pcs., sugar - 500 g, lemon (lemon juice) 2 pcs., Or sour cream - 125 g, walnut, ground 250g, hazelnut crushed 250g, or almonds crushed 250g, vanilla to taste, raspberry jam - 200g, or cherry jam - 200g, sugar - 300 g, water - 100 g, vinegar - 1 teaspoon, chocolate - 50 g, or cocoa - 50 g, butter - 1 teaspoon, vanilla to taste
First bark. Rub the tar with flour, stir in the egg yolk, sugar. Knead the dough, roll it into a seam and place it in a butter-greased cake tin. Bake in the oven at moderate temperature for 30-35 minutes. Grease the cooled cake with raspberry or cherry jam. Second bark. Rub the eggs with sugar, add lemon juice or sour cream, vanilla, ground walnuts and mix well. Then add chopped hazelnuts or almonds and mix well again. Place the resulting mass on a sand cake greased with jam and place in the oven for 35-40 minutes (at low temperature). Remove the Favorite cake from the tin, cool and coat with chocolate glaze. Glaze. Pour boiling water over the sugar, add the vinegar, cover and cook until the syrup reaches with a thin string from the spoon. Add chocolate heated in a water bath or cooked in 2-3 tbsp. spoons of water cocoa powder. Remove from the heat, stir in butter and vanilla. When the mass starts to thicken, pour it over the cake and place the cake in a cold place. Sprinkle the Favorite cake over the top with crushed hazelnuts or almonds.
