Nut-chocolate cake with meringue – specialty from Kyiv (Ukraine)

Ingredients for 1 servings:

• 250 g margarine, soft (e.g. Sanella)
• 650 g flour
• 5 eggs
• 600 g sugar
• 1 pinch of baking soda
• 5 tbsp sour cream
• 200 g walnuts, coarsely chopped
• 300 g butter, soft
• 1 can condensed milk, sweetened
• 200 g dark chocolate coating
• 2 tbsp yogurt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Original name Kiewskij

Chop the margarine and flour. Separate the eggs, beat the egg yolks with 300 grams of sugar until frothy, then fold in the flour and margarine. Mix the sour cream with the baking soda and add to the dough. Knead into 6 balls, and refrigerate. Place the closed can of sweetened condensed milk in a pot of water. Bring the water to a boil and simmer over low heat for 1.5 hours. Remove from the can, let cool completely, and then open. Beat the egg whites until frothy (refrigerate them first; they beat better when cold), slowly fold in the remaining sugar, and continue beating until the sugar is completely dissolved. Roll each dough ball out into a circle about 25 cm in diameter on baking paper, bake at 200°C for 5 minutes, remove from the oven, spread the meringue mixture (egg white foam) on top, sprinkle with nuts, and continue baking until the meringue mixture is lightly browned. Beat the caramelized condensed milk with butter until frothy. Spread each layer with the resulting buttercream and place it on top of each other. Do not spread the top layer. Melt the dark chocolate coating in a double boiler, add the yogurt. Pour the chocolate coating over the cake and sprinkle with nuts. Let it sit overnight.