Kiev Cake with Pink Cream

Ingredients

10 egg whites

1 cup hazelnuts

1 cup powdered sugar

pinch of salt

vanillin

For the frosting:

400 g butter

1 can condensed milk

2 tbsp cognac

Vanillin

200 g powdered sugar

3 tbsp cocoa powder

Pink food coloring

Preheat oven to 140°C. Beat the egg whites in a large, deep bowl (at room temperature, until stiff) with a pinch of salt, gradually adding the powdered sugar, until stiff peaks form. Carefully fold in the chopped nuts and vanilla, stirring from the bottom up with a spoon. Be very careful not to disturb the airiness.

 Pour into two equal-sized pans and bake simultaneously for 2.5 hours. The bottom layer can be left to cool slightly longer. Cool the finished layers in a cool place for 12-24 hours.

Cream: Beat softened butter with vanilla and powdered sugar, add condensed milk and cognac, and beat well. Divide the mixture into three parts, leaving one white. Add cocoa powder to another to make chocolate cream. Add food coloring to the third to decorate the cake.

Spread white cream on the bottom layer, place the remaining layer on top, cover the top and sides with chocolate cream, decorate with pink cream, and refrigerate for at least 12 hours.

Bon appétit!