I want to offer you the most delicate cake made from cookies "nuts", baked with the help of a multi-Baker, and cream-sour cream, with the addition of nuts and lemon jam. The cake disappears from the table in an instant.
In a bowl, combine the eggs, sugar and salt. Beat with a whisk.
Add sour cream and mix.
Add the melted butter and mix.
Sift the flour and soda. Mix well, the dough should turn out like thick sour cream.
Insert panels for "nuts"in the multi-Baker. Turn it on, wait until the green indicator lights up and you can cook.
Fill the lower cells with the dough, about 0.5 teaspoons each.
Close the multi-Baker.
Cook for about 2 minutes each batch.
When I had half the dough left, I added 2 tsp of cocoa to make chocolate nuts.
For the cream, beat the cold cream with a mixer at high speed until stable peaks, add powdered sugar (80 gr.), and beat again. Next, beat the cooled sour cream with powdered sugar (80 gr.) with a mixer until thick. If you use sour cream with less than 25% fat content, it is better to add a bag of thickener. Combine the whipped cream with the sour cream and mix with a mixer on low speed.
Cover a deep bowl with plastic wrap. Put two full tablespoons of cream.
Distribute the "shells", put the pistachios in them.
Spread the cream liberally on top.
For the next layer, fill several "shells" with lemon jam. Spread them on top of the first layer and carefully distribute the cream on top so that the jam remains in the "shells".
The next layer "shells with walnuts, cream on top. Next layer with pistachios, jam, walnuts and so on.
The very last layer will consist simply of empty "shells", you do not need to lubricate the cream. Cover the top with cling film and refrigerate for at least 4 hours. After the time has passed, take out the cake, carefully turn it over on the dish and remove the food wrap. Decorate the cake as desired, I decorated with "shells", nuts, and sprinkled with lemon zest.