-
1
To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
-
2
Add the egg yolks one by one to the batter mixture.
-
3
Stir the baking soda into the sour cream.
-
4
As soon as it starts bubbling up pour it into the mixture.
-
5
Gradually add the flour.
-
6
Using a hand spatula, fold in the walnuts.
-
7
Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
-
8
Pour the half of the mixer and bake it for 30-35 minutes at 375.
-
9
Bake the second half the same way.
-
10
Let the cake layers to cool before assembling.
-
11
Meringue: Make the meringue after baking the cake sheets.
-
12
In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
-
13
Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
-
14
Place the meringue in a piping bag make various shapes of cones and swirls.
-
15
Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
-
16
Bake them in a 200u00b0 oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
-
17
Making the cream: Cream the butter until smooth.
-
18
Gradually add the condensed milk by tablespoon first.
-
19
After each application, mix the cream until the milk is well combined.
-
20
Add the cocoa power to the cream.
-
21
Assembling the cake: Put the first sheet on the serving plate.
-
22
Spread 1/3 of the pastry cream on the top.
-
23
Put the meringue sheet over the cream and coat with another cream application.
-
24
Put the second cake layer and smear the cream all over and on the sides.
-
25
Cover the cake surface with the meringue cones and swirls.
-
26
Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.
