Moscow Cake
12 servings
200 minutes
Recipe from the confectionery holding company "United Confectioners", where the cake was developed.
1
Roast raw hazelnuts in a pan (make sure the nuts don't burn, just roast them well). Crush the hazelnuts. Ideally, the size should be three millimeters.
- Roasted hazelnuts: 203 g
2
Whip the egg whites with sugar using a mixer or whisk. Whip until stiff peaks form. The process may take ten minutes.
- Egg white: 140 g
- Sugar: 156 g
3
Add crushed hazelnuts to the egg-sugar mixture. Gently mix the mixture with a silicone spatula, scooping from the sides and lifting to the center. This way it won't settle.
- Roasted hazelnuts: 203 g
4
Divide the mass into four equal parts. The easiest way to do this is with scales.
5
Place parchment paper on the baking sheet. Put metal pastry rings with a diameter of 20 cm on top of the paper. The layers will be baked in these rings. You will need to bake a total of four layers for the cake. It is likely that only one layer will fit in your baking sheet, which will increase the cake preparation time.
6
Send the cakes to an oven preheated to 150 degrees for 10 minutes. Then reduce the temperature to 100 degrees and leave the cakes in the oven for two hours (if it seems that the heat has not decreased, lower the temperature to 80 degrees; if you are baking two trays at once, periodically switch their places).
7
After two hours, take the cakes out of the oven and let them cool. Make sure no water gets on them, but do not cover them — the protein cakes are too fragile.
8
Prepare the cream: beat room temperature butter in a mixer. Whip it until white and fluffy. Add boiled condensed milk to the butter, then ground hazelnuts, and finally - cognac.
- Butter: 150 g
- Boiled condensed milk: 290 g
- Hazelnut paste: 123 g
- Cognac: 6 ml
9
Place the cake layer on a hard surface. Spread 140 g of cream on top of the layer. Place a second layer on top and also spread it with 140 g of cream. Add a third layer and repeat the process. The fourth layer should be placed upside down for a perfectly smooth surface. Use the remaining cream to cover the top and sides of the cake, carefully filling in all holes.
- Boiled condensed milk: 290 g
10
Prepare the coating: melt white chocolate in a water bath, add confectionery gel and food coloring. Be careful, not even a drop of water should get into this mixture.
- White chocolate: 112 g
- Confectionery gel: 180 g
- Red food coloring: 1 g
11
Take a bowl 10 cm high and with a diameter smaller than the cake layers. Place a cardboard cake base or a plate with a diameter of 20 cm on the bowl, then put the cake on top. This way it will be elevated, and the dripping glaze won't get under the cake. Pour the red mass in the center of the cake and spread it outwards with a spatula.