Kiev Cake

Meringues

1. Preheat oven to 300F/150C.
2. Separate the egg whites and refrigerate them for 12 hours in an airtight container.
3. Then leave the egg whites at room temperature for 12 hours.
4. Roast whole cashew nuts and crush them finely.
5. Beat the egg whites until stiff.
6. While continuing to beat, add 2 tablespoons of vanilla sugar and ¼ cup (50g) of sugar.
7. In a bowl, mix the remaining 1¼ cup (300g) of sugar, ¾ cup (50g) of flour and 1¼ cup (175g) of cashew nuts.
8. Fold this mixture gently into the egg whites by lifting it from the bottom of the bowl to the top.
9. Grease two 12-inch (30cm) molds with removable bottoms and spread half of the meringue mixture into each.
10. Bake for 2 hours and 30 minutes.
11. Carefully unmold and cool the two meringues on a rack for at least 3 hours, longer if possible (up to 12 hours).

Buttercream

1. In a large nonstick saucepan, combine sugar and milk and bring to a boil.
2. Beat the egg yolks for 5 minutes. The mixture should double in volume.
3. While beating, add half of the hot milk syrup to the egg yolks.
4. Put this mixture into the saucepan with the remaining milk syrup and bring to a boil, stirring constantly.
5. Remove from heat and continue to stir occasionally until cool.
6. Beat butter and vanilla sugar at high speed.
7. While beating, gradually add the milk-egg mixture.
8. Divide the mixture into three equal parts.
9. In the first part, add the cognac and whisk.
10. In the second part, add the cocoa and whisk.
11. The third part will be used for the decoration of the above by mixing with food coloring.

Assembly of the Kiev Cake

1. Place the first meringue. Spread the cognac cream generously over it and place the second meringue.
2. Cover the sides and top of cake with the cocoa cream.
3. Cover the sides of the cake with the remaining 1¼ cup (175g) of cashew nuts.
4. Decorate the cake with different colors. Be creative!
5. Refrigerate the cake between 4 and 6 hours before serving.