I had a desire to make a Moscow cake, so I threw myself into research. I listened to the advice of a pastry chef from the Hotel Moskva, where the cake was made in 1974. I listened to the advice of the author of the recipe, Anita Džepina, and decided to try this recipe. In addition to the fruit, which is wonderfully refreshing, roasted almonds give a special finesse to the cake. I would only mention that almonds do not need much when frying and that is why they need to be supervised to get a nice yellow color. The balance of sweetness in the cake is great ..... this is definitely one of the cakes that I gladly recommend.
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INGREDIENTS:
BARK:
10 egg whites
200 g of sugar
100 g of ground biscuits
150 g of walnuts or almonds
100 g of flour
CREAM:
10 egg yolks
100 g of sugar
100 g of butter
2 tablespoons vanilla extract
150 g of butter
300 ml whipping cream
DECORATION:
200 ml whipping cream
OTHER:
80 g of canned pineapple
80 g of canned peaches
1 jar of peeled cherries
100 g of chopped almonds
100 g of almonds in leaves
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