Kyiv cake with chocolate-nut filling

10 servings
2 hours

Grind walnuts with a blender and add 200 grams to them. sugar mix well.

Add 50 grams of flour and 1 tea. l. vanilla sugar.

Mix well.

Pour the cooked chicken egg whites into a bowl and whisk thoroughly until fluffy. Add parts of 50 gr. sugar and beat to the state of peaks - lush and stable protein mass.

Add our nut mass of 1 tbsp to the resulting meringue. and do not rush to mix with a spatula.

Turn on and heat the oven to 140-150 degrees. We divide the dough into two parts, put it carefully in molds with parchment, greased with butter and put it in the oven for an hour and a half.

We start preparing the cream and break the chicken egg into a cup.

Add 1 teaspoon to the cup. vanilla sugar, 150 ml milk, 180 gr. sugar and beat well.

Put the prepared base of the cream on the lowest heat, constantly stirring bring to boiling, boil for another 2-3 minutes and set to cool to room temperature. We take out the cakes from the oven, release them from the parchment and align them to the same shape. We leave the crumbs to decorate the cake.

Put the butter in a bowl and whisk it until white. Add parts of the cooled cream base to the oil, 1 tbsp. cognac and continue to beat. We divide the cream into parts, for layering and decorating cakes. One third part is laid out in a culinary bag, in the rest of the cream we sift through cocoa powder and mix make chocolate cream.

Put the cake on a dish greased with a small amount of cream and apply a good layer of white cream from the bag.

We rinse well and level the cream on the bark with a spatula.

Put the second cake on top and apply a layer of chocolate cream to it with a spatula.

Rinse the top and sides of the cake with cream evenly with a spatula.

We decorate the side of the cake with crumbs and make a flat mesh from white cream on top.

We arrange the edges of the cake with chocolate cream, make peculiar flowers and sprinkle walnut on top. We send the finished cake to the refrigerator for a few hours.