Elizabeth Taylor Cake

Preparation steps

• First prepare the fil II, I made it in the evening, then put it in the fridge. In 2 dcl of sweet sour cream, break both types of chocolate and heat, taking care not to boil, until the chocolates melt and the mixture becomes smooth and shiny. Cool and leave in the fridge until tomorrow. For the crust, whisk the eggs with the sugar and gradually add all the ingredients. My tray is 35x 27 in size and the crust is a little thicker, but it is topped with juice, so it’s juicy. Bake at 180 degrees, about 25 minutes ... a toothpick test is mandatory. Cool the crust, turn it over on the desired tray, prick it with a toothpick and pour over 2 dcl of juice. For the filling, be sure to bake in the oven, walnuts for a few minutes ... they have a much better taste, grind. Whisk the butter with the powdered sugar, add the walnuts and ground plasma and 3 dcl of juice. The mixture was great for me, just right, and you assess whether you need a little less juice than 3 dcl. Spread the walnut filling over the crust, then whisk the filling II, then coat over the filling I. Whip the sweet sour cream firmly and coat the cake. If you want, you can also use more sweet sour cream to decorate the cake. To me, this was just right.