“Cielaviņa” Cake

Pour the egg whites and a pinch of salt into a mixer and start whisking. Once the egg whites are foamy, gradually add the sugar and potato starch, and continue beating for several minutes until a very stiff mixture forms. Transfer it to a bowl, add the roasted, crushed peanuts, and gently fold them in. Line a baking tray with parchment paper and form three equal cake base circles about 2 cm thick from the mixture. Place in an oven preheated to 200°C, then immediately reduce the temperature to 115°C and bake for 1 hour and 10 minutes. After that, turn off the oven but leave the cake layers inside until they have cooled. Meanwhile, prepare the chocolate mixture. Put the chocolate pieces in a bowl, pour over the heated cream, and stir until the chocolate has melted. In another bowl, add the egg yolks and whisk them. While continuing to whisk, slowly pour in sugar syrup heated to 115°C in a thin stream. Beat until the mixture cools to room temperature. Then, while mixing, gradually add room-temperature butter. After that, add the cocoa powder and condensed milk, and mix well. Finally, add the melted chocolate and stir until smooth. Transfer the mixture into a piping bag and pipe it in a flower pattern over the first meringue base. Place the next meringue layer on top and gently press it down. Then pipe the prepared cream again and add the final meringue layer. Decorate the top by piping cream flowers, sprinkling crushed peanuts, and adding raspberries. Happy celebrations!