Holiday Russian cake recipe

Ingredients:
White shortcakes:
8 ea egg whites
1 lb sugar
Brown shortcakes:
2 c sugar
1 tsp baking powder
300 g nuts
3 c flour
3 ea eggs
3 tbsp honey
3 tbsp vodka
Cream 1:
250 g sweet condensed milk ( 1 jar boiled for an hour).
250 g butter
Cream 2:
3 tbsp flour
1 c milk
9 oz butter
9 oz sugar
measures conversion [+]

Method:
White shortcakes: Beat up egg whites with sugar until you get a white foam. Put small cakes with a table spoon on a greased sheet and bake in a heated oven for 10-15 minutes. Brown shortcakes: In a small pan, combine sugar, eggs, honey,vodka, baking powder. Put a small pan into a larger one with water and steam until dissolved. Stir in chopped nuts and flour carefully. Divide into 2 parts and bake two shortcakes (it is better to make one larger if there are different molds). Cream 1: Cream butter with sweet condensed milk. Cream 2: Cream butter with sugar. Mix flour into milk without lumps and bring to boil on low heat stirring. keep stirring regularly. Stir in creamed butter. Cool down in a fridge. Spread the first cream on a brown shortcake, then make a layer from small white cakes, putting them round. Spread the second cream on the second layer. Make the next layer with a brown shortcake spread with cream 1. Make the last layer from small white cakes, putting them round. Spread cream 2 on the top and sides. Decorate with fruits, nuts on your taste.

Cuisine: Russian
Source: Olga Timokhina's collection
Recipe category: Breads-and-Pastry > Cakes