Knead the dough.
Divided into equal parts. I divided it into 10 parts. Only 9 of them are baked with meringue, the last cake is baked with without meringue.
We bake in an oven preheated to 180°C for 15 minutes each cake, or look at your oven. Be sure to cut it out after baking, as it shrinks in the oven. Initially, my cakes were 20 cm, but after baking i cut them into a ring with a diameter of 18 cm so that all the cakes were the same size. My shortbread shrunk and the meringue expanded in the oven, so i cut it out.
Next, let the cakes cool and essemble the cake. Design according to your whishes. Cottage cheese instead of draining the butter so that the cream is less fatty. You can take the oil if you want.
If you don't want to bother, you can divide the dough into 4 parts. Bake 3 cakes with meringue on the entire baking sheet and the last one whithout meringue.
Next, assemble with cream. You will get a large square cake.
Drain butter 300g
Sour cream 200g
Egg yolks 7 pcs
Baking powder 2 tsp
Vanilla sugar 1 tsp
Curd cheese 300g
Boiled condensed milk 1 jak.