: 1 tsp (gives it that classic marshmallow center) For the Topping: Heavy cream : 200ml (chilled) Powdered sugar : 1-2 tbsp
: Whip the drained sour cream with the sugar until light and fluffy. Fold in the ground walnuts and rum.
Elena Chekalova (Елена Чекалова) is a famous Russian journalist, author, and culinary expert who hosted the popular TV cooking segment "Happiness is Eating" ( Счастье есть ). Her recipes are celebrated for adapting classic techniques into approachable, incredibly delicious home bakes.
: 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.
Elena Chekalova frequently highlights classic Soviet-era heritage cakes. The
: 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.
: 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)
