Ingredients:

For sand dough
✔ 2 yolks
✔ 180 gr sugar
✔ 150g butter margarine
✔ 1 pack baking powder
✔ 400 gr flour-500 gr it all depends on your flour
✔ 1-2 tablespoons of sour cream

For meringue:
✔ 4 squirrels (I took 6 squirrels for my cake)
✔ 1 tbsp chopped walnuts or hazelnuts
✔ 1 tbsp potato starch (optional)
✔ 200 gr sugar. (300 gr)

Cream:
✔ 500 ml milk
✔ 4 tbsp flour
✔ 1 tbsp starch
✔ 150 gr sugar
✔ 1 p. vanilla sugar
✔ 300-350 gr of butter (oil can be reduced)
✔ 100g white chocolate (can be without chocolate)

Cooking:

1. Prepare meringue from the indicated products. Add the chopped walnuts to the beaten egg whites. Mix gently so that the whites do not settle. I’ll add from myself. I have an electric oven, the thermostat sets the temperature from the number 1 to 10. For the meringue, I set it to the number 4 and dry the meringue for 2-2.5 hours. I tried it on 5 meringues, it bakes faster, the color turns creamy. True, it doesn’t affect the taste. I liked it more to dry on 4 meringues, it dries perfectly.
2. Bezeshki can be dried with a whole cake or laid out with a pastry bag.
3. Sand cakes: Grind cold butter with sifted flour and baking powder. Grind the yolks with sugar and vodka. Combine flour with yolks and knead with sour cream. The dough should be soft and roll out with a rolling pin. If it turns out thinner than necessary, add flour, being careful not to get too hard.
4. Divide the dough into two cakes and bake until golden brown at a temperature of 200 GR. 7-10 minutes.
Focus on your oven. Carefully transfer the baked cakes from the baking sheet to the tray, as the dough is very fragile and brittle.
The size of my form is 22×30 cm. If I bake a cake in a larger 28×34 form (as for guests), I bake meringue from 6-8 eggs. The cakes cool down, you can cook the custard.
5. The cream is a mixture of vanilla custard and butter.
So, you need to cook custard. 250 g of milk put on fire to boil
Beat 250 g of milk with flour (the flour must be of good quality so that the cream turns out to be of good consistency) and not sprawling and add to boiling milk, stirring constantly, bring the cream to a boil. The readiness of the cream is visible in color and density – it becomes more transparent and resembles a homogeneous puree in consistency.
6. Remove the finished cream from the heat and beat thoroughly with a whisk – so that no lumps remain.
7. If desired, add white chocolate. Transfer the finished custard to a bowl, press the cling film to the surface of the cream – tightly, without an air gap, so that a crust does not form and set aside to cool to room temperature or in the refrigerator.
8. Beat soft butter with powdered sugar and vanilla sugar until fluffy. Add 1 tablespoon of rum if desired. Beat the cooled (COLD)!!!!! custard gruel with a mixer and combine with the oil mass. Beat with a mixer until fluffy. The cream should be firm and airy. Not liquid.
9. Assembling the cake: Spread the sandy cake with ready-made cream, on top of the bezeless cake or bezeshki (you can slightly crumble so that more bezehki fit between sandy cakes) + cream + sandy cake.
10. Decorate the sides of the cake with cream with meringue pieces, shortbread crumbs and almond chips. A lot of things are written here, in fact, the cake is very easy to make. If you cook it in stages.
For example, you can dry the bezeshki in advance for a week (store in a plastic bag so that air does not get in) The next day, bake sand cakes.