Famous cake from Ukraine, made in 1956 in city of Kiev. Crunchy layers made of cashews and peanuts with custard cream make this cake so special and super delicious. You can certainly use other kind of nuts (hazelnuts, walnuts) but I like cashews/peanuts combination.
This recipe is for 11″ round cake.
*Egg whites need to stay at room temperature over night. Also, baked cake layers need to be left in the pans overnight before assembling cake so you need to plan ahead when making this cake.
12 egg whites
2.5 cups sugar
7 oz cashews (coarsely chopped)
5 oz peanuts (coarsely chopped)
3/4 cup flour
1 tsp vanilla
12 egg yolks
2 cups milk
1.5 cup sugar
1 lb butter
2 Tbsp cognac
1 tbsp cocoa
1 cup of chocolate chips
4 tbsp of oil
Microwave for 1 minute, stir until chocolate is melted.
Separate eggs and leave egg whites covered overnight at room temperature. Refrigerate egg yolks. Chop cashews and peanuts using kitchen knife.
- Mix egg whites until foamy; gradually add sugar and keep mixing. Add vanilla. Mix until stiff peak. Mix nuts with flour, add to the whites and slowly mix with a silicone spatula until all is blended well. Line two 11″ round cake pans with parchment paper. Pour meringue into two pans and bake for 2 hours at 300F. Cool on wire racks and let it stay overnight.
- To make custard cream pour milk in a medium saucepan. Add sugar and bring to boil. Mix egg yolks slightly, add little of boiling milk, mix and than pour yolks into boiling milk, cook stirring until the mixture boils. Remove from heat, cover and leave to cool. Refrigerate over night.
Mix softened butter until creamy; gradually add custard cream; add cognac and beat until creamy. Reserve one cup of the cream to put on top of cake. Take cake layers out of pans, remove parchment. Place first layer on the serving plate; put spring form side around. Pour approximately 3/4 of cream over the bottom layer and then place second cake layer on the top, but invert it so the bottom of the second layer is the top of the cake as the bottom is more even and will be easier to spread the cream on. Add cocoa in remaining cream, mix well and spread over the top layer.
*If you do not have spring form side big enough then refrigerate cream until firm enough to fill the cake without spring form.
Refrigerate the cake and reserved cream for several hours or overnight. Once the cake is well set remove the spring form side; pour over chocolate glaze, refrigerate until the glaze gets firm (15 min. in freezer). Use reserved cream to top the cake and cake crumbs to sprinkle over.