Original Kiev cake with nuts and candied fruits

How to cook Kiev cake?
To prepare the Kiev Cake according to this culinary recipe, we carefully separate the whites from the yolks, beat the whites with a mixer, gradually adding sugar with vanilla, a stable foam should turn out, and the volume should increase 4-5 times, then carefully add the chopped, mixed with flour kernels of nuts and gently knead the dough. Before the very beginning, preheat the oven to 140-160 C. and line the parchment sheets on the baking sheet. Then, as soon as we knead the dough, spread it on a sheet and bake. Usually two cakes are obtained. We prepare a creamy cream. To do this, beat the softened butter with condensed milk and add powdered sugar, cognac and vanilla. All these ingredients are thoroughly whipped with a mixer. We make chocolate cream as well as cream, but we add cocoa there. Ready—made tortillas are allowed to cool, removed from paper, smeared with buttercream, and on top - chocolate. The thickness of the cream is about 3 mm. Then repeat the procedure. Top with chocolate cream, decorate with butter cream, chocolate bars and candied fruits. (We soften the chocolate bars in a steam bath and decorate the cake to taste.)Lubricate the sides with cream and sprinkle with crumbs. Excellent food for dessert is ready! Have a nice tea party!