The famous Kyiv Cake at home
Today we are preparing Kyiv cake - the famous dessert with walnut meringue cakes with cream, developed at the Kiev confectionery factory in Soviet times. How many admirers have the Kiev cake! All my friends are crazy about him. And it is quite possible to bake it at home.
✏ 📒 INGREDIENTS
For cakes:
6 egg whites (SD)
50 gr. sugar (1)
225 sugar (2)
50 gr. flour
175 gr. cashew nuts
8 gr. (1 tsp) vanilla sugar
For cream:
275 gr. butter
6 egg yolks (CO)
150 gr. Sahara
175 gr. milk
10 gr. cocoa (+/-)
8 gr. (1 tsp) vanilla sugar
1 st. l. cognac
Cake weight 1 - 1.1 kg
STEP-BY-STEP COOKING:
The classic Kyiv cake is made with fermented egg whites. Separate the whites from the yolks.
Cover the yolks and put them in the refrigerator.
Keep the proteins in a warm place from 12 hours to a day.
Dry the cashew nuts in an oven preheated to 150 C for 10-15 minutes, stirring occasionally.
Grind cashews into large crumbs.
Combine prepared nuts, sugar (2) and sifted flour. Mix dry ingredients until smooth.
We send the fermented proteins to the mixer bowl.
Start beating at low speed, gradually increasing it to medium.
We introduce sugar (1), vanilla sugar and continue to beat.
When the meringue has become smooth, shiny, the whisk leaves distinct marks on the surface, the meringue holds its shape well and does not flow out of the container when turning over, which means it's ready.
Pour the dry ingredients into the beaten egg whites and gently fold the mixture with a spatula until smooth.
In rings with a diameter of 18 cm, the main cake layers will be baked, and in a ring of a smaller diameter (14-16 cm), we will bake a cake, from which we will make crumbs for sprinkling the cake.
We spread the dough, distribute it inside the ring and send it to the oven preheated to 150 degrees, immediately reduce the heat to 120 C in the “Convection” mode. We bake (dry) for about 2-2.5 hours, depending on the power of your oven.
When the cakes are baked, let them stand for a while in the turned off oven, and then take them out and let them cool slightly. Carefully release the cakes from the molds with a knife. From a small cake we make crumbs.
In order for the cakes to acquire a drier and crispier structure, it is recommended to keep them in a dry room for 12 hours to a day until the cake is assembled.
Prepare cream Charlotte on the yolks.
Pour milk into a heavy-bottomed saucepan and add sugar. Put on the stove and, stirring, bring almost to a boil.
We mix the yolks and gradually, in a thin stream, stirring constantly, add the hot milk syrup. We return the mixture to the ladle, put it on the stove (on low heat) and bring to a thickening, stirring vigorously. You should get the consistency of a thin condensed milk.
Pour into another container. Cover the cream with a film in contact and leave to cool at room temperature.
Beat soft butter at room temperature with vanilla sugar until white. Without interrupting the beating, add in small portions the custard base that has cooled to room temperature.
Cream Charlotte is ready. Set aside a little cream for decoration (1-2 tablespoons). Divide the rest of the cream in half. Add cognac to one part, cocoa to the other.
We collect the cake, as shown in the video.
We decorate at will and the Kyiv cake is ready!
Bon appetit!
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