Preparation

Ingredients:
For the dough
7 eggs
150 g of powdered sugar (powdered sugar),
Vanilla
2-3 tablespoons of sour cream,
A baking powder
Lemon juice
150 g of flour
For the filling
A cup of Turkish delight
hazelnuts
100 g of raisins
Liqueur
Two handfuls (200 g sugar)
Two teaspoons of coffee
A bowl of flour.
The cream:
7 spoons of sour cream,
Vanilla
Sugar
Separate the egg yolks from the egg whites. Powdered sugar and vanilla are added to the yolks. They are whipped well. Then add the flour, the tablespoons of sour cream, baking powder quenched with lemon juice. Mix well. The dough is divided into two. Bake the cakes in a pan (tray) greased with oil and post-sprinkled with a little flour. Over the egg whites put a little salt, two handfuls of sugar (200 g sugar). Whip with a mixer until frothy. Over the foam obtained, put two teaspoons of coffee, another pinch of flour, the Turkish delight with finely chopped hazelnuts and a glass of raisins, soaked in water with liqueur, half an hour. The obtained composition is baked, in trays, for 20-30 minutes.
Whisk the vanilla, and sugar well until you get a cream. The cooled cakes are filled with the cream obtained. Put the egg white cake in the middle. Spread cream on top, add chocolate icing and let it cool.