Cake "Moscow - 80 years of VDNKh"

For the cream, crush 200 g of hazelnuts into fine crumbs using a blender. Whip condensed milk with butter using a mixer until a homogeneous mass forms, then add the crushed hazelnuts and mix thoroughly.

Crush 400 g of hazelnuts into fine crumbs using a blender. Whip the egg whites with a mixer and sugar until homogeneous, add the hazelnuts and mix. Place parchment paper on a baking sheet, spread the batter for the cake on it, and bake at 110 degrees for 40 minutes.

Melt the chocolate in the microwave with the glaze gel, add food coloring, and mix thoroughly.

Spread the cream on the layers while assembling the cake. Leave in the refrigerator for 1.5–2 hours. After cooling, coat the cake with glaze.