Dough:
6 egg yolks
1 cup sugar
2 packets of vanilla sugar
250 g melted butter (approximately 1 cup)
18 g baking powder (1 packet)
3 cups flour
Nut filling:
500 g ground nuts (approximately 4 cups)
500 g sour cream (approximately 2 cups)
5 tablespoons sugar
Sour cream mixture:
6 egg whites
2 cups sugar
2 packets of custard pudding mix
1.2 liters sour cream (approximately 5 cups)
Knead a smooth, crumbly dough and divide it into two parts, one slightly smaller than the other. Place the smaller portion in the freezer.
Grind the nuts and mix them with the sour cream and sugar.
Beat the egg whites with sugar until stiff peaks form, then gently fold in the pudding mix and sour cream.
Carefully combine the mixture.
Line a baking tray with parchment paper and spread the dough, forming high edges.
Layer the nut filling on top of the dough, followed by the sour cream mixture.
Grate the frozen dough on top.
Place in a preheated oven.
Bake at 170-160 degrees Celsius (340-320 degrees Fahrenheit) for 1 hour.
Size: 37×27 cm (approximately 14.5×10.5 inches).