Kiev Meringue Cake

Directions

1. 1
   To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
2. 2
   Add the egg yolks one by one to the batter mixture.
3. 3
   Stir the baking soda into the sour cream.
4. 4
   As soon as it starts bubbling up pour it into the mixture.
5. 5
   Gradually add the flour.
6. 6
   Using a hand spatula, fold in the walnuts.
7. 7
   Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
8. 8
   Pour the half of the mixer and bake it for 30-35 minutes at 375.
9. 9
   Bake the second half the same way.
10. 10
    Let the cake layers to cool before assembling.
11. 11
    Meringue: Make the meringue after baking the cake sheets.
12. 12
    In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
13. 13
    Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
14. 14
    Place the meringue in a piping bag make various shapes of cones and swirls.
15. 15
    Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
16. 16
    Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
17. 17
    Making the cream: Cream the butter until smooth.
18. 18
    Gradually add the condensed milk by tablespoon first.
19. 19
    After each application, mix the cream until the milk is well combined.
20. 20
    Add the cocoa power to the cream.
21. 21
    Assembling the cake: Put the first sheet on the serving plate.
22. 22
    Spread 1/3 of the pastry cream on the top.
23. 23
    Put the meringue sheet over the cream and coat with another cream application.
24. 24
    Put the second cake layer and smear the cream all over and on the sides.
25. 25
    Cover the cake surface with the meringue cones and swirls.
26. 26
    Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.