First, prepare a curd cheese from kefir. We'll need it for the cream. Package of kefir (I had kefir 900 ml, 2.5%) entirely, as is, put in the freezer until completely frozen. This will take approximately 24 hours. Then we get the kefir, carefully remove the packaging, spread it on cheesecloth in several additions. Tie the gauze and hang it all to thaw at room temperature. During the defrosting process, the serum will drain. This will also take about 24 hours.
As a result, we get such a tender, delicious curd cheese.
Mix the condensed milk and eggs until smooth. Then add the baking powder, a pinch of salt, flour and knead a homogeneous dough.
On a baking sheet covered with parchment paper, spread 3-4 tablespoons of dough (you need to make an uncountable number of cakes from our dough in the end). Distribute our dough evenly.
Bake in the oven, preheated to 180-200 degrees, 2-3 minutes. So bake all the cakes.
Chop nuts with a knife. We try to make them not very large, but not very small.
Grind the chocolate. Since I don't have any special devices, I just grated the chocolate (which was in the refrigerator before) on a small grater.
I got 5 cakes. And here are 2 cakes of them cut into small cubes.
Beat our cream (necessarily chilled, preferably 33%) with powdered sugar until stable peaks.
Add the curd cheese and vanilla to the whipped cream and whisk for another couple of minutes.
To the cubes of dough, add about half of the cream, nuts (some of the nuts are left for decoration) and carefully mix everything.
Now we collect our cake. First, put the cake in a tray, thoroughly smear it.
Spread half of our mass of dough pieces and nuts on the cake. Carefully distribute the cake.
Sprinkle with grated chocolate.
Similarly, we collect the remaining layers. The top and sides of the cake are liberally smeared with cream, decorated with nuts and grated chocolate. You can send our cake in the refrigerator for a few hours, so that it is thoroughly soaked.