Name Khreshchatik Cake

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KHRESHCHATIK CAKEIngredients:
230 g nuts,
5 egg whites,
220 g confectioners sugar

Filling:
1 egg,
200 g butter,
12 g cocoa,
33 g condensed milk,
1 tbsp cognac.
Whip 5 egg whites slowly adding confectioners' sugar and chopped nuts. Divide and make 5 equal layers. Bake at 140° C on greased and flowered pan. Filling: cook milk syrup (blend condensed milk, water, sugar, beaten egg and bring to the boiling point), cool and whip adding butter, cognac and cocoa. Spread the filling on each layer including the top one. Decorate the cake with cream.

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