Gaby
Ingredients:
Dough:
6 egg yolks
1 cup sugar
2 tablespoons butter-and-vegetable oil blend (or 1 tablespoon each of butter and margarine)
2 tablespoons sour cream (use a thicker, tangier Eastern European-style sour cream if available)
1 packet (30 g) baking powder
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) 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 egg yolks with the sugar until pale, then add the butter-and-vegetable oil blend and sour cream and mix until smooth.
Add the flour and baking powder and mix to form a soft dough. Divide the dough among three baking sheets (14.5 x 10.5 inches).
Beat egg whites with the sugar until stiff peaks form. Spread the egg white foam evenly over the dough on the three baking sheets.
Sprinkle the roasted peanuts evenly over the egg whites.
Bake in a preheated oven at 350°F (180°C) for 10–15 minutes.
Beat the butter with the sweetened condensed milk until smooth and well combined.
Combine the glaze ingredients and heat over a double boiler until smooth.
Layer the cooled cake layers with the cream. Drizzle a decorative lattice of glaze on top.
