Kiev Meringue Cake

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 4 egg yolks
• 1 cup sugar
• 200 g butter
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 1 1/2 cups walnuts
• 1 cup flour
• 4 egg whites
• 1 cup sugar
• 1/8 teaspoon cream of tartar
• 200 g butter
• 1 condensed milk
• 3 tablespoons cocoa powder

Recipe

• 1 to make the batter: in a large bowl beat the butter and sugar with an electric mixer.
• 2 add the egg yolks one by one to the batter mixture.
• 3 stir the baking soda into the sour cream.
• 4 as soon as it starts bubbling up pour it into the mixture.
• 5 gradually add the flour.
• 6 using a hand spatula, fold in the walnuts.
• 7 lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
• 8 pour the half of the mixer and bake it for 30-35 minutes at 375.
• 9 bake the second half the same way.
• 10 let the cake layers to cool before assembling.
• 11 meringue: make the meringue after baking the cake sheets.
• 12 in a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
• 13 add the cream of tartar and increase the speed until soft peaks form. start adding the sugar slowly. beat until glossy stiff peaks form.
• 14 place the meringue in a piping bag make various shapes of cones and swirls.
• 15 using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
• 16 bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they’re completely dry to the touch.
• 17 making the cream: cream the butter until smooth.
• 18 gradually add the condensed milk by tablespoon first.
• 19 after each application, mix the cream until the milk is well combined.
• 20 add the cocoa power to the cream.
• 21 assembling the cake: put the first sheet on the serving plate.
• 22 spread 1/3 of the pastry cream on the top.
• 23 put the meringue sheet over the cream and coat with another cream application.
• 24 put the second cake layer and smear the cream all over and on the sides.
• 25 cover the cake surface with the meringue cones and swirls.
• 26 optional. you can dip the meringue cones into the melted chocolate and or into colored sugar.