Kiev cake at home

The most important "edible" symbols of Kiev are Kiev cutlet and Kiev cake. If everything is simple with a chop and you can try it in almost every corner of the planet, then the situation with the cake is much more complicated.

Probably everyone who has ever been to the capital of Ukraine, carried away a branded box with a picture of chestnut leaves. Presently, the rights to the real Kiev cake belong to only one Ukrainian confectionery factory "Roshen", his recipe is kept in the strictest confidence, cake is sold mainly only in Kiev and Kiev region.

But if you really wanted to Kiev cake, and there is no opportunity to go to Kiev, then why not try to make this unique dessert at home?

Real Kiev cake according to GOST USSR

The preparation of a real Kiev cake is a rather long process, so please be patient.

Real Kiev cake according to GOST USSR

The composition of the cake:

  1. Egg whites - 200 g
  2. Sugar - 50 g
  3. Vanilla sugar - 1 bag
  4. Sugar - 185 g
  5. Cashew or hazelnut - 150 g
  6. Flour - 45 g

The composition of the cream Charlotte:

  1. Butter - 250 g
  2. Cocoa - 10 g
  3. Egg - 1 pc.
  4. Cognac - 1 tbsp.
  5. Milk - 150 ml
  6. Sugar - 200 g
  7. Vanilla sugar - 1 bag

Cooking:

On the first day, ferment the squirrels. Leave 200 g of proteins for 12 hours or a day in a warm place. They are ready for processing if small bubbles appear on the surface.

Real Kiev cake according to GOST USSR

Hazelnuts (cashews) should be fried and finely chopped, mixed with flour and 185 g of sugar.

Real Kiev cake according to GOST USSR

Real Kiev cake according to GOST USSR

Squirrel whip in a lush foam, add 50 grams of sugar and vanilla sugar and beat until steep peaks.

Real Kiev cake according to GOST USSR

Pour a mixture of flour, sugar and nuts into proteins and mix gently.

Real Kiev cake according to GOST USSR

Divide our "dough" into 2 parts and lay out in forms covered with oiled butter parchment (the forms should be different in size, one cake 20 cm., The second 23 cm.). If you are not able to bake 2 cakes at once, divide the ingredients into 2 parts, whisk and bake in turns.

Real Kiev cake according to GOST USSR

Bake at 140 degrees for 2 hours. If the temperature in your oven is not regulated, then bake with the door ajar and a little longer. Cakes should get creamy color. Leave the finished cakes for 24 hours to strengthen the structure of the cake, and only then separate the parchment.

Real Kiev cake according to GOST USSR

On day 3, cook Charlotte cream. Remove the butter from the refrigerator and leave to soften at room temperature and proceed to the syrup. To do this, mix the milk and the egg, mix thoroughly (if you mix the milk and the egg badly, adding sugar can curdle the sugar). Add sugar, put on the stove and bring to a boil. Boil for 4-5 minutes, stirring constantly, until the syrup becomes viscous. When it is ready, it should resemble condensed milk to taste and consistency. Pour the prepared syrup into a bowl, cover with cling film and leave to cool.

Real Kiev cake according to GOST USSR

Real Kiev cake according to GOST USSR

Mix butter with whipped vanilla. On a tablespoon add the cooled syrup, continuing to beat.

Real Kiev cake according to GOST USSR

Real Kiev cake according to GOST USSR

Separate 200 g of cream and add cocoa, and in the remaining white cream - brandy. Beat both creams with a mixer.

Real Kiev cake according to GOST USSR

Real Kiev cake according to GOST USSR

Place a large cake on a sheet of parchment paper and grease 2/3 of the white cream and cover with the second cake. The protrusions of the first cake should be carefully cut with a knife with a sawing motion and chop the pieces into crumb.

Real Kiev cake according to GOST USSR

Real Kiev cake according to GOST USSR

Smear the sides of a smooth cake with brown cream and sprinkle with crumb from crusts and chopped nuts.

Real Kiev cake according to GOST USSR

The top of the cream should be smeared with chocolate cream. Fold the remnants of the cream in a pastry bag and decorate according to your desire. You can add food colors to the white cream. Kiev cake is beautifully decorated with fruit and candied fruits.

See also:

  • How to decorate the cake with mastic?
  • How to make an inscription on the cake?
  • Seven Cake Decorating Cream Recipes

Real Kiev cake according to GOST USSR

Leave the cake in the fridge for at least 2 hours, and then enjoy its unique flavor.

Real Kiev cake according to GOST USSR

Photos taken from the site retsepty-tortov.ru

Kiev cake at home: a simple recipe

This is a slightly simplified version of the Kiev cake. Since Charlotte cream is rarely obtained the first time, we suggest you to practice with this recipe.

Kiev cake at home: a simple recipe

The composition of the cake:

  1. Cashews (hazelnuts, peanuts, walnuts) - 300 g
  2. Wheat flour - 70 g
  3. Sugar - 275 g
  4. Egg whites - 8 pcs. or 300 g
  5. Vanilla sugar - 1.5 bags
  6. Lemon juice - 1 tsp.
  7. Sugar powder - 75 g

The composition of the cream:

  1. Butter - 250 g
  2. Cocoa - 2 tbsp.
  3. Condensed milk - 350 g
  4. Cognac - 1 tbsp.

Cooking:

  • Separate the yolks from the proteins the day before beating. Leave in a warm place.
  • Fry nuts, mix with sugar and flour.
  • Protein whip at a slow speed with a mixer, gradually adding powdered sugar and vanillin. At the end, pour in lemon juice and pour in the nut-sugar mixture. Mix gently.
  • Cover the 2 forms with parchment, one should be slightly larger than the diameter. We spread our protein mixture and set to bake in the oven at 100 degrees for 2 hours. If you put on a higher temperature, the cakes turn brown and become caramel in color and taste.
  • Spread the baked cakes on top of each other and gently cut a large cake. We save the cuts, we will sprinkle them with the sides of the cake. Remove the cake stand for a day.
  • Mix the softened butter with vanilla sugar, gradually pouring in condensed milk. One part of the cream is left white, and in the other we add cognac and cocoa. Both creams put in the fridge for 40 minutes.
  • We spread white cream on the bottom cake, and chocolate on the top cake and on the sides. Sprinkle on the sides of protein and nut chips. You can easily decorate the cake with your own hands.

Kiev cake is ready!

Kiev cake only seems so complicated and inaccessible for home cooking. In fact, this masterpiece of cooking can be easily prepared at home.. All processes take place in stages and take no more than 2 hours a day, so you do not have to spend the whole day in the kitchen. Try to cook it, and enthusiastic surprise and compliments are provided to you!

Add a comment