- – 250g flour;
- – 2tbsp melted butter;
- – 300g sugar;
- – 400g sour cream (fatness is not has values);
- – 4 eggs;
- – 260 g walnuts;
- – 1 tsp soda;
- – 1 tbsp lemon juice.
- – 1 can of cooked clots;
- – 200 g of butter.
- – 100 g of bitter chocolate;
- – 10 pcs halves of walnut kernels.
Begin cooking with corgis. Baking moulds grease with oil or pour with parchment paper. Preheat the oven to 190 degrees. Nuts pre-cut with a knife.
Beat eggs until lush with sugar. Add melted butter and 400g of sour cream and beat again until smooth. Add sifted flour and lemon juice soda. Quickly, but thoroughly stir and pour nuts. Put the mass into moulds and bake for 25-30 minutes. Stud and cut each into 2 pieces.
For the cream, we’ll need softened butter, so get it from the fridge in advance. Beat the oil with boiled condensed milk and cool the resulting mass.
Smear the chilled cream of the corgis, they cover the top and side of the product.
Chocolate melt on a water bath and put halves of walnut in it so that it is completely covered in chocolate. Decorate the cake and clean in the fridge overnight.