Kiev Cake - Soft Sponge layers sandwiched with Peanut Meringue & Condensed Milk Buttercream.
Turn the oven to 220°F. Line a jelly roll pan with parchment paper. Set aside.
In a bowl of an electric mixer, fitted with a whisk attachment whip 4 egg whites, a pinch of salt and ⅛ tsp cream of tartar for 2 minutes on high speed. With the mixer still running, add sugar 1 tablespoon at a time. Continue whipping for another 9 minutes, until stiff peaks and white and glossy appearance.
Bring 3/4 cup water and 1/2 cup sugar to boil. Stir, allowing the sugar to dissolve. Let cool to room temperature. Add 2 tbsp vanilla extract and stir again.
Preheat your oven to 350°F. Line two 10 inch round with aluminum foil or parchment paper. Spray with nonstick spray. Place wet cake strips around the pan (if available), to keep the cake from forming a dome when baked. Set aside.
In a separate bowl, sift together 1½ cups flour and 2 tsp baking powder, set aside. Melt 5 tbsp butter, add 3 tbsp hot water and whisk together, set aside.
In a bowl of an electric mixer, fitted with a whisk attachment whisk the 6 eggs on high speed, until lightly foamy. With the mixer still running add 1½ cups sugar, 1 tablespoon at a time and continue whipping for about 10 minutes. The mixture will be pale yellow and foamy.
Let sit in the pans for 5 minutes. Invert onto a cooling rack. Remove the foil and allow to cool completely.
Bring 100 grams cream and 3 tbsp glucose/corn syrup to simmer, pour over 75 grams chopped chocolate/chocolate chips. Allow sitting for 2-3 minutes. Stir until the mixture is smooth and glossy.
In a mixer fitted with a whisk attachment, whip 16 oz butter until white and fluffy on high speed, about 3 minutes. Scrape the bottom of the bowl, 2-3 times throughout the whipping process.
With the mixer still running, pour 1¾ cans condensed milk down the sides of the bowl, when most of the condensed milk is whipped into the butter, stop the mixer.
Add 8 ounces cool whip, and gently fold it into the rest of the frosting. Use right away.
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