Nuts and sugar to break the blender to a medium crumb.

Butter to grind with flour, sugar, yeast and baking powder into crumbs. Add yolk, sour cream and knead a soft dough. Divide it into three equal parts.

Immediately roll out one portion of dough into a rectangle about 15*or 25 in a square 20*20. Grease with half of the jam and cover the surface with half of nut mixture.

Roll out the second part and put on the first. Lubricates the remnants of the jam and add the remaining peanut mass. Cover with the third part and lightly rolled with a rolling pin, flatten the edges with a knife, and the surface is pinned with a fork.

Bake in a hot oven at t = 180 for about 30-40 mins until tender. Let it cool down completely.

The cooled cake to fill with icing and decorate with grated chocolate.

Want to write about the glaze. Previously, I cooked myself and often didn't get the result what I wanted. This time I took a dry mixture of "Chocolate icing" from TM "Haas" and it worked the first time. For her I boiled the milk and gave it to cool slightly. Then I just entered the dry mixture and thoroughly stirred. That's all, you only have to apply to the surface. It is very well distributed and has an amazing mirror-like surface. Allow to harden the glaze and cut it into cakes.