A cake from Krakow

cream-cherry-cake30 dag of flour • 20 a dag of butter
10 a dag of ground walnuts
10 dag sugar powder
4 yolks;

Foam mass: a jar of dense apricot jam, peach or apple
4 proteins • 2 spoons of sugar
spoon of lemon juice;

frosting: 3 spoons of cocoa • 5 spoons of sugar
2 tablespoons of butter • 8 spoons of milk;

Sift the flour and powdered sugar on the pastry board. Add ground nuts, not too hard butter and egg yolks. Chop it with a chopper for so long, until there are lumps resembling groats. Then you quickly knead flexible, soft dough. Divide them into 3 parts, Roll out each one and bake until golden brown. Completely cold, translate with foam mass. Beat egg whites with sugar and lemon juice until stiff. Mix with jam, put the vessel on a pot of boiling water and continue to mash, until the mass thickens and becomes stiff. Cool down, spread with foam mass. You can pour the cake with chocolate or white icing. (White frosting goes without cocoa, only with lemon juice. Grate all ingredients in a saucepan and cook – stirring for so long, until the mass thickens.) Garnish the cake with candied fruit. Is awesome. Perfect for keeping in a cool place; po 2 days it is even more tender and juicy.

Preparation time: 60 minutes;

baking: 30 minutes;

12 portions, each contains approx. 350 kcal.