Gaby
Ingredients:
Dough:
6 egg yolks
1 cup sugar
2 tablespoons of a butter-and-vegetable oil blend (or 1 tablespoon each of butter and margarine)
2 tablespoons sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
1 packet of Polish baking powder (30 g)
200-300 g flour (about 1.5 to 2.5 cups, depending on the flour)
Egg White Foam:
6 egg whites
1 cup sugar
Filling:
500 g roasted peanuts (about 1.1 lbs)
Cream:
1 jar (0.5 liters) of sweetened condensed milk
400 g butter (about 14 oz)
Glaze:
3 tablespoons milk
3 tablespoons sugar
3 tablespoons butter
3 tablespoons cocoa powder
1 teaspoon instant coffee
Whisk the egg yolks with the sugar until pale, then add the butter-and-vegetable oil blend and sour cream, mixing again until smooth.
Incorporate the flour and baking powder to form a soft dough, which should be divided among three baking sheets (size 14.5 x 10.5 inches).
Beat the egg whites with the sugar until stiff peaks form and spread them evenly over the dough on the three baking sheets.
Sprinkle the roasted peanuts evenly on top of the egg whites.
Bake in a preheated oven at 350°F (180°C) for 10-15 minutes.
For the cream, beat the butter with the sweetened condensed milk until well combined.
For the glaze, mix all the ingredients and heat over a double boiler until smooth and uniform.
Layer the cooled cakes with the cream, and drizzle a decorative lattice of glaze on top.
