Gaby
Ingredients:
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.
Combine the mixture carefully.
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 the tray in a preheated oven.
Bake at 160–170 degrees Celsius (320–340 degrees Fahrenheit) for 1 hour.
Size: 37×27 cm (approximately 14.5×10.5 inches).
