Kyiv cake

Mix 45 grams of flour, 190 grams of sugar, 145 grams of nuts, and 1 gram of vanilla powder.

Chop the nuts, but not into powder, rather into a fine-medium crumble.

Mix all dry ingredients with a spatula.

Whip the cold egg whites (204 g) separately in a dry, clean, fat-free bowl. Gradually add 47 grams of sugar while whipping. Whip at medium speed, about 3/4 of the maximum mixer speed, for 5 minutes. Towards the end, when the mixture becomes homogeneous, you can slightly increase the speed. The egg white should not drip from the spatula.

Gently fold half of the dry ingredients into the whipped egg whites and mix everything with a silicone spatula in an upward motion. Then add the second half and mix again until the mixture is completely homogeneous. Mix quickly and as efficiently as possible, from bottom to top.

Divide the mass into two parts, level it with a spatula in molds (diameter 20 cm) — without pressing, but distributing it in circular motions. But do not pay attention to whether its surface is even or not.

Bake for 70 minutes at 150–160 degrees. Then cool.

While the cakes are baking and cooling, prepare the 'Charlotte' syrup. Mix 208 grams of sugar, 37 grams of eggs (about 1 egg), and 139 grams of milk with a whisk. Slightly beat it, pour into a saucepan, bring to a boil and let it simmer on low heat while constantly stirring with a whisk. The syrup is ready when its temperature reaches 104–105 degrees. Simmer for about 15 minutes until large bubbles form.

Cool the syrup in the refrigerator. The cream is slightly uneven after thickening and cooling, with a texture similar to honey.

Remove the cakes from the mold, take a culinary ring with a diameter of 18 cm, and cut smaller cakes. One cake can be left in the new mold. Crush the leftovers for sprinkling the cake at the end.

Crush the cake scraps into crumbs.

Take 159 grams of softened butter and whisk or mix until smooth.

Add 225 grams of 'Charlotte' syrup (it acts as sugar in the cream), 1 gram of vanilla powder, and 2 grams of cognac. Whip until everything turns into a fluffy homogeneous mass.

To prepare chocolate cream, it is made like buttercream. First, whip 69 grams of butter, then add 106 grams of 'Charlotte' syrup, 1 gram of vanilla powder, 2 grams of cognac, and 9 grams of cocoa powder and whip until fluffy.

Start assembling the cake. On the first layer (in the ring), spread almost all of the buttercream and evenly distribute it with a spatula over the surface. Leave about 10% of the cream.

Flip the second layer and place it on the cream, pressing down slightly. Since the top of the cake is the part of the layer currently touching the parchment, the cake will be perfectly flat.

Remove the ring. The layer of cream will be very thick, and that's how it should be. Place the cake in the refrigerator for about six hours.

Take the cake out of the fridge after cooling. Take chocolate cream and cover the edges and top of the cake with a thick layer. Leave about 20% of the cream for decoration.

Take crumbs of the cake in one hand and the cake in the other, gently pressing the cake to the palm so that crumbs stick to the surface. Ensure that crumbs slightly overlap onto the top of the cake, hiding where the surface meets the sides. With frosting and coating, the diameter of the cake returns to its original 20 cm.

Decorate the edge of the cake with the remaining 'Charlotte' chocolate cream.

Add food colorings to the remaining 'Charlotte' cream (as stated on the specific dye packaging). Place creams of different colors into pastry bags with star tips. In the center, add a net of buttercream and pink roses with green petals.

Decorate with jelly and crumbs from the cake. You can replace the jelly with candied fruits.

The cake is ready.