Gaby
Ingredients:
5 egg yolks
1 cup sugar
100g sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
100g margarine
2 cups flour
1 cup finely chopped peanuts
2 tsp baking powder
or 1.5 tsp baking soda, activated with vinegar
Frosting:
5 egg whites
1 cup sugar
1 packet vanilla sugar
1 tsp lemon juice
toasted peanuts
Beat the egg yolks with the sugar, then add the softened margarine and sour cream, mixing with a mixer. Gradually add the flour along with the baking powder and baking soda, and mix well. Finally, fold in the chopped peanuts. Divide the dough into 3 parts and bake the layers in a 24 cm (about 9.5 inches) diameter cake pan.
Whip the egg whites with the sugar and vanilla sugar over a double boiler until stiff peaks form. Remove from the heat and continue whipping for about 2-3 minutes, then add the lemon juice or citric acid and whip well. Divide the frosting into 4 parts—3 parts for spreading between the layers and on top of the cake, and 1 part for the sides. Sprinkle with toasted chopped peanuts (or decorate as desired). The finished cake weighs approximately 1.2 kg (about 2.6 lbs).
If you have frozen egg whites, you can use 3 whole eggs instead of the 5 yolks in the batter, and thaw the egg whites for the frosting.
