Kyiv cake - recipe

Beat egg whites with sugar or icing sugar and vanilla until foam is stable.

Roast nuts, chop and mix with flour.

Knead the dough.

Lay baking paper on a baking sheet and lay out the dough, making 2 cakes, the thickness of which should be 5-7 mm, and the diameter should be 24 cm. And you need to bake for 2-2.5 hours, at a temperature of 140-160 degrees.

Cool the finished cakes and remove the paper.

For butter cream, beat butter with powdered sugar, vanilla, cognac and condensed milk. Set aside 3-4 tbsp. For decoration.

Grease the first cake with butter cream and cover with the second cake on top.

Add cocoa to the remaining cream and mix well, you get a chocolate cream.

Grease the second cake layer and sides of the cake with chocolate cream.

Sprinkle the sides of the cake with chopped nuts.

In the cream that remained to decorate the cake, you can add a few drops of beetroot juice and diluted dye, mix well, the cream turns out to be a delicate pink color.

You can decorate the cake however you want, it all depends on your imagination.

Cool the cake in the refrigerator before serving.