Elena Chekalova Recepty | Torta

: Whip the drained sour cream with the sugar until light and fluffy. Fold in the ground walnuts and rum.

: Remove from heat, let it cool for 5 minutes, and gradually mix in the flour. Once a smooth dough forms, divide it into 8 or 9 equal pieces. Wrap them and refrigerate for 30 minutes.

: Combine the honey, sugar, eggs, butter, and baking soda in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture is fully melted, uniform, and slightly foamy. elena chekalova recepty torta

Elena Chekalova frequently highlights classic Soviet-era heritage cakes. The

: Stack the baked layers, spreading a generous amount of frosting between each. Use the worst-looking layer or excess dough scraps, crush them into fine crumbs, and coat the top and sides of the cake. : Whip the drained sour cream with the

is a meringue-based cake named after the Russian ballerina Anna Pavlova. Elena's version focuses on achieving a perfectly crisp outer shell with a soft, marshmallow-like interior. Ingredients

: Slowly add the sugar and vanilla sugar one tablespoon at a time while continuing to beat on high speed. Do not rush this process. Whip until the meringue is stiff, glossy, and you can no longer feel sugar grains between your fingers. Once a smooth dough forms, divide it into

: 1 tsp (gives it that classic marshmallow center) For the Topping: Heavy cream : 200ml (chilled) Powdered sugar : 1-2 tbsp