Kiev Cake
Description
Homemade baked treat for tea. First, prepare the cake layers. Beat egg whites with a mixer until stiff peaks form. While beating, gradually add powdered sugar. Add crushed nuts and vanilla. Gently fold the mixture from the bottom up with a spoon, being very careful not to deflate the mixture. Preheat the oven to 140°C (285°F). Divide the mixture evenly between two round pans of the same diameter and bake for 2.5 hours. Once ready, remove the layers and let them cool at room temperature. Then place them in the refrigerator to dry thoroughly. Now prepare the frosting. Beat softened butter with vanilla and powdered sugar. Add condensed milk and brandy, then beat again. Divide the frosting into three parts. Leave one part white, add cocoa powder to the second, and food coloring to the third for decorating the cake. Take the cake layers out of the refrigerator and assemble the cake. Spread the white frosting on the bottom layer, place the second layer on top, and cover it with the chocolate frosting. Don't forget to frost the sides of the cake! Decorate the top with colored frosting and refrigerate the cake for at least 12 hours. The dessert is ready. Serve and enjoy!