Rahat Cake

This recipe is based on the one from the cookbook "Bake for Health and Pleasure!" published in Almaty, Kazakhstan in 1990 ("Пеките на здоровье" издательство Алматы 1990 г). Cake Rahat was and still is popular in Kazakhstan. It is similar to Ukrainian Kyiv cake but made with peanuts, a layer of apple butter, and condensed milk buttercream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 275F/135C. Draw 8" circles on the parchment paper and line a half-size baking sheet.

Step 2

If raw, roast peanuts (single layer, baking sheet) in a hot oven for 10 minutes. Let them cool down to room temperature. Chop the nuts into peppercorn size pieces.

Step 3

Combine room temperature egg whites, fine sugar, and vanilla seeds or vanilla extract. Whip a medium-stiff meringue.

Step 4

Combine starch, chopped, and whole nuts. Fold mixed dry ingredients into a meringue.

Step 5

Divide the batter into two portions and evenly spread each portion inside the 8" circles on the parchment paper. This step is easier to complete using a piping bag with a 0.5" round tip. Bake for 1.5 hours. The meringue layers are done when dry outside and cream-colored. They will be slightly soft to touch, which will change after resting at room temperature.

Step 6

Soften cubed butter at room temperature. Using a stand mixer and whisk attachment, whip the butter until fluffy and almost white. It'll take a few minutes. Scrape the sides of the bowl from time to time. Gradually add condenced milk and whip the mixture into a buttercream.

Step 7

Separate 1/3 of whipped cream. Add cocoa powder and whip a chocolate cream.

Step 8

After resting the sponges, peel paper from their bottoms. Cut of drier sides to make them perfect cylinders. Reserve the crumbs. Reserve 1 cup of the cream for decoration. Make a 3/4" layer of white cream on one meringue and cover it with the second meringue. Spread raspberry jam on top of the second sponge and place the third sponge on top. Cover the top and sides of the cake with chocolate cream. Press the crumbs into the sides of the cake. Decorate the top with reserved cream. Originally, the cake's decoration should resemble an apple branch with blossoms.

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