Beat eggs with sugar and a pinch of salt lightly with a whisk until fluffy.
Add sour cream and peanut paste, mix everything well.
Enter the flour mixed with baking powder.
The dough turns out like a cupcake.
Cover the baking sheet with parchment, pour out the dough, spread it over the entire surface and put it in the oven. My baking tray 30*40 cmBake at t=180°C until tender (check with a toothpick).
Remove the parchment, flatten the cake and cut into 2 pieces.In principle, you can bake in a standard split form, then cut into 2 cakes.
For the cream, combine the curd cheese with condensed milk, vanilla and fried crushed peanuts.
Spread the cakes and cover the top of the cake. The cream is just enough for this.
If you want to smear the sides, then double the amount of cream.
Decorate to your taste. I used to decorate marshmallows in chocolate, marshmallows, pretzels, dragees and rosemary. Just randomly laid out everything on top.The cake needs to stand for at least 2 hours in the refrigerator. But if you can't wait, you can already pour tea and eat immediately.The pie dough is dense, slightly dry. The cream does not soak it much. This is a recipe for lovers of dry pies without impregnation.