Chekalova Recepty Torta — Elena

: 1 tsp (gives it that classic marshmallow center) For the Topping: Heavy cream : 200ml (chilled) Powdered sugar : 1-2 tbsp

: Refrigerate the cake for at least 8 to 12 hours (ideally overnight). This allows the sour cream to soak into the honey layers, turning it incredibly soft and tender. elena chekalova recepty torta

: 3 large (approx. 90g), strictly at room temperature Sugar : 170g (superfine sugar is best) Vanilla sugar : 10g Lemon juice or Vinegar : 1 tsp (to stabilize the whites) : 1 tsp (gives it that classic marshmallow

: Line a baking sheet with parchment paper. Spoon the meringue into a circle, creating a slight crater in the center for the cream later. Lower the oven temperature to 100°C (212°F) and bake for 1 to 1.5 hours. 90g), strictly at room temperature Sugar : 170g

: Preheat your oven to 180°C (350°F). Roll each piece of dough into thin circles (about 9 inches) directly on parchment paper. Bake each layer for just 4 to 6 minutes until lightly golden. Let them cool.

: Stack the baked layers, spreading a generous amount of frosting between each. Use the worst-looking layer or excess dough scraps, crush them into fine crumbs, and coat the top and sides of the cake.