Kiev cake recipe components for the dough: 1 cup of chopped roasted nuts, 1 cup of sugar, 10 egg whites, 1.5 tablespoons of flour, vanilla sugar to taste, candied fruit to taste. For the cream: 100g of powdered sugar, 200g of butter, 3 tablespoons of condensed milk, vanilla sugar to taste. For the chocolate cream: 100g of powdered sugar, 200g of butter, 3 tablespoons of condensed milk, 2 tablespoons of cocoa, vanilla sugar to taste.

Instructions for preparing Kiev cake: Beat the egg whites with sugar and vanilla sugar until a strong and stable foam forms. Carefully add the chopped nuts mixed with flour. Then mix carefully from top to bottom, being careful not to let the mixture settle. Pour it into two greased baking tins and bake at a temperature of 140-160 degrees for 2-2.5 hours. Once the cakes have cooled, remove them from the tins and spread generously with the butter cream.

To prepare the chocolate cream, beat the softened butter with powdered sugar, condensed milk, cocoa, and vanilla sugar until the mixture is fluffy. Combine the cakes and spread the top and sides with the chocolate cream. Decorate the cake with the remaining butter cream and candied fruit. Refrigerate the cake for 12 hours so that it is well soaked.

To make the decorations on top of the cake pink, add a little beet juice to the butter cream.