1.0Світлана Климовськаhttps://klymovska.com/en/Kyiv cake — Svitlana Klymovskarich600338<blockquote class="wp-embedded-content" data-secret="pcfwCMMZAG"><a href="https://klymovska.com/en/recipes/cakes/kyiv-cake/">Kyiv cake</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://klymovska.com/en/recipes/cakes/kyiv-cake/embed/#?secret=pcfwCMMZAG" width="600" height="338" title="“Kyiv cake” — Світлана Климовська" data-secret="pcfwCMMZAG" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://klymovska.com/wp-includes/js/wp-embed.min.js
</script>
https://klymovska.com/wp-content/uploads/2022/08/kyiv-cake.jpg520400To make Kyiv cake we will use Daquaise biscuit. Daquaise is a bisquit on base of nut flour or shredded nuts and meringue. It is crispy on the outside but soft and delicate inside. The best choice for such biscuit is almond or hazelnut.