Kiev Meringue Cake

• 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
  

instructions

• To form the batter: In a beautiful bowl beat the butter and sugar with an electrical mixer.
• Add the egg yolks one by one to the batter mixture.
• Dart the baking soda into the sour cream.
• As soon as it begins bubbling up pour it into the mixture.
• Progressively add the flour.
• The usage of a hand spatula, fold in the walnuts.
• Lay a parchment paper on the bottom of the spring originate pan (10inch) and grease it effectively.
• Pour the half of the mixer and bake it for 30-35 minutes at 375.
• Bake the 2nd half the the same design.
• Let the cake layers to chill sooner than assembling.
• Meringue: Create the meringue after baking the cake sheets.
• In a beautiful bowl with an electrical mixer at low flow, beat the egg whites unless frothy.
• Add the cream of tartar and amplify the walk unless at ease peaks originate. Originate including the sugar slowly. Beat unless peaceful stiff peaks originate.
• Region the meringue in a piping accumulate form varied shapes of cones and swirls.
• The usage of the bottom of the spring originate, form about 1/2 skedaddle thick round disc, the the same measurement because the cake.
• Bake them in a 200° oven for an hour, after which turn oven temperature down to 175 and recede away them unless they’re entirely dry to the contact.
• Making the cream: Cream the butter unless at ease.
• Progressively add the condensed milk by tablespoon first.
• After each and every utility, combine the cream unless the milk is effectively blended.
• Add the cocoa vitality to the cream.
• Assembling the cake: Set aside the first sheet on the serving plate.
• Spread 1/3 of the pastry cream on the tip.
• Set aside the meringue sheet over the cream and coat with one other cream utility.
• Set aside the 2nd cake layer and smear the cream all the design by and on the perimeters.
• Quilt the cake ground with the meringue cones and swirls.
• Optionally obtainable. You presumably can dip the meringue cones into the melted chocolate and or into colored sugar.