Crust preparation:

Whip egg whites with sugar thoroughly into a lush lather.

Whisk egg yolks together with vegetable oil.

Sift the flour together with baking powder.

Gently stir together egg yolks and egg whites, and then with flour using a spoon.

Put the dough into a baking pan, covered with a sheet of parchment paper, put the baking pan into the preheated oven and bake it at low temperature, during 20 minutes.

Cream preparation:

1. Leave the sour cream to pour off in a colander, covered with two layers of cheesecloth. Let it stand in such a state in the refrigerator overnight.

Using a mixer, whisk the resulting mass of sour cream during 2-3 minutes.

In a separate bowl, mix three spoons of the resulting sour cream and three spoons of powdered sugar, and set aside – we will use it to decorate the cake.

Separate the rest of sour cream in bowls into three equal parts.

2. Caramelize 300 g of sugar and add 150 g of roasted nuts. Place the resulting mass on a sheet of parchment paper, form a uniform thickness and let it cool. After that, chop it finely and put into the first bowl (leave three spoons of resulting nuts, which we will need to trim the cake edges).

3. Cut 150 g of chocolate and 250 g of nuts into small pieces. Place everything into the second bowl.

4.  Sift powdered sugar and cocoa using a fine-mesh sieve. Place everything into the third bowl.

Whisk the sour cream with the ingredients added.

Cut the sponge crust into three horizontal parts.

Cover the baking pan with plastic wrap.

Place the first crust, soak it with 1/3 of liquor and spread the cream, resulted from the first bowl (sour cream + caramelized nuts).

Place the second crust, which we also soak with liquor, then spread ½ of cocoa and chocolate cream.

Place the last crust and soak it with liquor.

Tighten plastic wrap and freeze it for a few hours.

Brush the well-cooled cake with remaining cocoa cream and decorate it with the prepared sour cream; sprinkle cake edges with caramelized, chopped nuts.

Bon Appetit!