150 g soft butter or margarine mix with 0.5 cups of sugar. Add two egg yolks (two proteins put it in the refrigerator), 0.5 teaspoon soda, quenched in vinegar,and 2-2, 5 cups flour. Knead a soft dough. Divide the dough into two parts – it will be two layers. The form of grease. Cake shape with your hands, stretching the dough. Bake in the oven 180 degrees (medium heat) for 15-20 minutes, the cake is baked quickly.

While the first cake is baked, make the custard part of the cream: mix 2 egg yolks, 0,5 Cup of sugar, add 1 tablespoon of flour (without top) and 200 g of milk. Put on medium heat, stirring with a whisk, bring to a boil. The experience brought to the boil for five minutes. Remove from heat, set aside to cool.

The first cake is ready. Carefully remove the fixed blade. Form rinse with cold water, to cool, to lubricate, to form a second cake in the oven. While the second cake is baked, beat with a mixer 4 protein and 1 Cup sugar for about five minutes, until peaks.

The second cake is ready. The form to cool, cover with baking paper and form the protein layer. Bake in the oven 150 degrees (low heat) for 35-40 minutes.

While baked, prepare the cream: 200 g soft butter RUB with cooled, brewed part cream.

Ready protein cake to pull from the mold and cool in paper to preserve shape. I have it standing on the windowsill and cooled. The little cake will sit down, it's not scary. When cool enough gently pulling the edges of the paper and the cake will be released.

The lower layer to cause part of the cream, top protein Korzh, then cream and top the cake with cream. Decorate. I have nuts, grated dark and white chocolate.

That's how it looks in the cut. Tender and tasty. A treat for the sweet tooth.