Kiev sand cake

Cooking meringue:

1. Whisk the proteins with sugar, add the chopped nuts and gently mix the mass.
2. We put the mass into a mold and bake the meringue for two and a half hours at a temperature of 160 degrees. You can bake the cakes for the first 15-20 minutes at a temperature of 170 degrees, and then reduce to 150-160 degrees and bake for about two hours until ready. Ideally, leave the cakes to cool directly in the oven, slightly opening the door (so they dry well).

Next, make the cakes:

3. Rub the butter with flour and baking powder.
4. Rub the yolks with sugar, combine with flour and knead with sour cream.
5. The resulting dough is divided into two cakes and baked for ten minutes at a temperature of two hundred degrees.

Now we prepare the cream:

6. Half of the milk is brought to a boil, and the second is whipped with flour and poured into boiling milk.
7. Stirring continuously, bring the cream to a boil again, remove from heat and thoroughly whisk it. Cover the finished cream and let it cool.
8. Beat the butter with powdered sugar and vanilla sugar until fluffy.
9. The cooled cream is whipped and combined with the oil mass and whipped again.

Putting together a cake:

10. The first in the assembly of the cake is the shortbread. Lubricate it with cream.
11. We put the meringue cake on top and lubricate it with cream too.
12. And the final third cake is sand again.
13. Top and sides with cream. The sides can be decorated with meringue pieces, sand crumbs and almond chips.

Bon appetit!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in the article about ovens here

Be prepared for the fact that flour may need more or less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). A lot of useful information about why flour of the same variety may have different properties, read this article