Baklava with whipped egg whites

Separate the whites from the yolks, leaving one yolk for brushing.

Add three egg yolks to softened butter. Mix half a teaspoon of baking soda with 200 grams of sour cream and add it to the butter, mixing everything with a mixer. Gradually add flour and continue beating. The dough may stick, but do not add flour; it will rest in the fridge and stop sticking.

Divide the dough into three parts, make one larger (it will be the base), roll into balls and refrigerate for an hour.

Prepare the nuts. Set aside about 20 grams of nuts (they will be needed for decoration), and chop or grind the remaining nuts.

Whip the egg whites and gradually add sugar. Whip until fluffy, but not to meringue consistency.

Take the largest piece of dough from the fridge, let the other pieces stay in the fridge. To make it easier to work, roll out the dough on baking paper. Roll the dough thin and slightly larger than the baking tray. Transfer it directly onto the tray using the paper. Place half of the egg whites and distribute them carefully, sprinkle with half of the nuts.

Roll out a second ball on paper to the size of the mold and cover the first layer. Spread the remaining cream and sprinkle with nuts. Roll out a third ball and cover the other layers, pressing the edges with a fork.

Mix the remaining yolk with a spoon of sour cream and brush the baklava. Use a sharp knife to make careful cuts on the top layer (do not cut the bottom layers, just mark future squares). Decorate with walnuts on top.

Send to a preheated oven at 180 degrees for 35-40 minutes. The baklava will start to puff up, which is normal.

Let the baklava cool and cut it.