Taken 200 g sour cream, 3 egg yolks, 1 Cup sugar, 1 Cup of flour. With a mixer beat everything except flour, which is then added to the dough. Baked the first cake. About 45 minutes in the oven 350 F. the Second cake is cooked well but with the addition of chopped walnuts and three spoons of cocoa. It will be at the core of the cake bottom. The third cake layer - meringue (meringue). Of the remaining six protein + 2 cups of sugar. Whipped with a mixer until then, until the clot is held tight on the rim. Small rosettes to put on the baking sheet in oiled and lightly floured parchment. Put in a hot oven but immediately reduce the heat to a minimum. First, with the door closed, then I open the door, allowing the meringues to dry. Cooking time - an hour and a half.

The finished layers sandwiching custard. Taken three quarters of a glass of milk. One tablespoon of flour. One yolk. Half Cup sugar, 100 g butter. Flour diluted with milk, the remaining milk and boil gently, trickle, add the flour mass, stirring constantly. Boil and remove from heat, cool to room temperature. Butter, sugar and grind the yolks, and gradually adding, to RUB into the flour mass. Add vanilla.

Lubricate the cakes with cream.

Between the cakes to sandwich the meringue (meringue). The top of the cake pour chocolate glaze. Taken 3 tbsp cocoa, 3 tbsp sugar, 3 tbsp milk. All mix and put on fire, stirring constantly. To boil not to bring. The finished cake to decorate cakes meringue.