Торт "Калач" 1904 год

Today we'll make a cake that many people assume originated in the USSR, as it was popular at the time. But, as my culinary investigations have revealed, "Kalach" is much older than we think. And when choosing between the 1975 GOST or pre-revolutionary version, I chose the pre-revolutionary version, as it's much more interesting. ----------------------------- *Subscribe to stay up to date with the most interesting things from the culinary world*: *Recipe website*: https://www.niksya.ru *My Telegram*: https://t.me/niksya_nt *Video on making Italian meringue*:    • Десерт со взбитым молоком и меренгами   *Lenten pie with prunes*:    • Пирог с черносливом (постный, веганский) 1...   *Custard Easter cake*:    • Кулич по рецепту 1900 года   ---------------------- INGREDIENTS for 1 18 cm diameter pan: Sponge cake: 3 eggs (separate the whites and yolks) 60 g sugar (30 g for the yolks, 30 g for the whites) 50 g flour 20 g butter butter Cream: 5 egg yolks 100 g sugar 1 tbsp flour 200 ml cream (33%) + 3 tbsp heavy cream 200 g walnuts 300 g butter 1 tbsp rum 1 tbsp maraschino (cherry liqueur) Soaking: 80 g sugar 100 g water vanilla pod zest of 1 orange 50 g rum 20 g maraschino Meringue: 120 ml egg whites 2 tbsp lemon juice 400 g sugar 200 ml water 1 tbsp Vanilla ------------------ Timecode: 00:00 Introduction 11:26 Making the sponge cake 13:09 Walnut paste 13:27 Custard 14:29 Assembling the dessert 16:32 Italian meringue 16:38 Covering the cake with meringue 18:11 Tasting