Classic Kiev cake

1. Take the hazelnuts and brown them a little in the oven (after removing the kernels from the skin).
2. We separate the protein from the yolk and beat the proteins to stable peaks, gradually adding sugar. Approximately in the middle of this process, add a little lemon juice.
3. We make a nut mixture. Add vanilla sugar and flour to the nuts.
4. Now the nut mixture is added to the whipped whites.
5. We put paper on a baking sheet. You can use a pastry bag and squeeze cakes out of it. The thickness should be about 1.5 centimeters.
6. Bake the cakes at 180 degrees for about twenty minutes. Then 150 degrees for one hour and forty minutes. After the tortillas are ready, open the oven and let them cool down.
7. Cooking custard. Add powdered sugar to the yolks and whisk them. Add the heated milk and put it in a water bath. When the mass is ready, cover it.
8. Beat the butter and add the already cooled custard mass by spoonful. Add cognac.
9. We divide the cream in half. In one part we put cocoa diluted in milk.
10. I divide the remaining white cream into two parts and color each one in the desired color with food dyes. You can not do this by decorating the cake to your taste. We cool all three varieties of cream in pastry bags for half an hour.
11. The bottom cake is laid flat side down. We put brown cream on it and put the second cake on top. Decorate the cake with colorful cream.
12. Sprinkle the sides of the cake with nuts.
The cake is ready. Bon appetit!