Kiev cake with meringue

To begin with, we separate the whites and yolks. Add a little salt to the proteins and whisk them for about three minutes. Add a couple of drops of lemon juice and whisk for another two minutes. After this time, we begin to introduce sugar and continue to beat. In about five minutes, the future meringue will be ready. Add the nuts and gently mix the mass. Turn the oven on 200 degrees to warm up.

Take a baking sheet, line it with parchment and spread the tortillas. Reduce the heat to 90-100 degrees. Bake for about one and a half to two hours. Do not open the oven door. It is desirable that the oven has the top/bottom mode with convection turned on.

Preparing the cream. To do this, beat the yolks with powdered sugar, then enter the heated milk and keep it in a water bath until it thickens. Now the container with the cream must be hermetically sealed and wait for it to cool completely. At this time, whisk the butter into the white mass, add it to the cooled cream, pour in the cognac, mix everything. Leave half of the cream white. Mix a third of the remaining cream with cocoa, and color the rest with green food coloring. The finished cream should be kept in the refrigerator for half an hour (you can immediately put it in pastry bags).

Take the first cake (completely cooled), put it on a dish and spread the cake with white cream (leave a little for decorating the cake). With subsequent cakes we do the same. The top of the cake is decorated with chocolate cream, a pattern of white and green in the form of a chestnut twig (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!