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A sponge cake with a meringue layer will decorate any table. Many years ago, meringue cake (or meringue) was served only to court nobles and royalty. But the more accessible the products became, the faster meringue appeared on the tables of ordinary people. Today, the recipe for a cake with meringue and sponge cake is available to everyone. The key to delicious meringue is the correct separation of the whites and yolks. The main thing is not to catch the yolk with the edge of the shell.

Step 1

Beat four egg whites with a pinch of salt for 5 minutes. Add sugar and beat the whole mass again into a stiff foam.

Step 2

Transfer the protein dough into a mold and place in an oven preheated to 120 ℃ for 2.5 hours.

Step 3

Separate the whites and yolks, add the yolks remaining from 4 whites. Beat the yolks with half the sugar in a separate bowl for 5 minutes. Separately beat the whites with salt, add the remaining half of the sugar. Beat until foamy. Add cocoa and half the flour to the whites, and the remaining flour to the yolks. Mix separately. Add the yolks to the whites, mix thoroughly.

Step 4

Pour half of the dough into the form, put it in the oven, preheated to 200 ℃, for 30 minutes. Repeat with the second part of the dough. When all the cakes are ready, let them cool.

Step 5

Prepare the cream. Mix the condensed milk and sour cream with a whisk.

Step 6

Assemble the cake. Spread each layer with cream. Add meringue cream to the center between the sponge layers. Decorate the cake with peanuts on top.

Step 7

Place in the refrigerator overnight to allow the cake to soak.