Cake kyiv with meringue

12 servings
6 hours

First, we separate proteins and yolks. Add a little salt to the squirrels and beat them for three minutes. Add a couple of drops of lemon juice and beat for another two minutes. After this time, we begin to introduce sugar and continue to beat. In five minutes, the future meringue will be ready. Add nuts and gently mix the mass. Turn on the oven 200 degrees to warm up. We take a baking sheet, line with parchment and lay out cakes. We reduce the fire to 90-100 degrees. We bake for about one and a half to two hours. We do not open the oven door. It is desirable that the top/bottom mode with convection is turned on at the oven. We prepare the cream. To do this, beat the yolks with powdered sugar, then introduce the heated milk and keep in a water bath until thickened. Now the container with the cream must be hermetically closed and wait for it to cool down completely. At this time, whisk the butter into the white mass, put it into the cooled cream, pour in the cognac, mix everything. Leave half the cream white. Mix a third of the remaining cream with cocoa, paint the rest with green food dye. You need to hold the finished cream for half an hour in the refrigerator (you can immediately in pastry bags). Let's take the first cake (completely cooled), put it on a dish and spread the cake with white cream (leave a little cake jewelry). With subsequent corjas, we do the same. We decorate the top of the cake with chocolate cream, a white and green pattern in the form of a chestnut sprig (however, you can decorate the cake differently - to your taste), sprinkle the sides with walnuts. Now the cake needs to be soaked. We put it in the refrigerator for three hours. After the appointed period of time, the cake can be tasted. Sweet tea party!