Kiev cake, one of the symbols of Soviet Ukraine, is two walnut meringue cake with a cream layer. Although such a cake is quite capricious in cooking, with experience your efforts will certainly succeed.
Pick your recipe
You will need
-
- On 2 cakes:
- - 8 proteins;
- - 2 glasses of sugar;
- - 2 cups cashew nuts or hazelnuts;
- - 1 tbsp. a spoonful of starch;
- - 1 tbsp. a spoonful of flour.
- For cream:
- - 1 cup of sugar;
- - 2 yolks;
- - 200 g of butter;
- - 200 g of condensed milk;
- - 0.5 cups of water;
- - 2 tbsp. tablespoons of cocoa;
- - 1 teaspoon of cognac;
- - chopped nuts for sprinkling.
Instruction manual
1
Separate the whites as carefully as possible from the yolks. Let the proteins stand for 12 hours at room temperature. Chop the nuts and fry a little. Mix nuts with flour, starch and sugar. Proceed to whipping the proteins. Beat them for 15 - 25 minutes so that they turn into a snow-white thick foam. Proteins should increase in size by 4 - 5 times.
2
Add the nut mass to the whipped whites. Gently mix with a spoon to make a uniform dough. After that, immediately, preventing the proteins from settling, divide the mass into 2 parts and put the dough on a baking sheet lined with parchment baking paper. You should get 2 layers with a thickness of 6 - 7 mm. Bake the cakes on a small fire in the oven at a temperature of 110 - 120 ° C for about 2.5 hours. Constantly monitor the baking, so as not to overexpose the cakes, otherwise they will become dry and brittle. If you don’t have the opportunity to bake 2 cakes at once at the same time, first prepare half the dough, and beat the second half only after the first cake is ready.
3
Make a butter cream. Leave the butter for 10 minutes at room temperature. Dilute the condensed milk with water and bring to a boil over low heat, stirring constantly. After that, cool it. Beat the softened butter with a mixer at a slow speed of 10 - 15 minutes. Combine butter, condensed milk, sugar, yolks and brandy. Beat all ingredients until smooth.
4
Divide the resulting cream into 2 parts. Pour cocoa into one and continue whisking until the mass becomes a uniform brown color. Lubricate the finished chilled meringue cake with white cream and gently lay on top of each other. Leave some of the cream for decoration and add a few drops of beetroot juice to it if desired. Lubricate the top and sides of the cake with chocolate cream and sprinkle the edges with chopped nuts. Decorate the finished Kiev cake with a pastry syringe with roses from the remains of white and pink cream.
note
Use only fresh eggs. If in doubt about the quality of the eggs, do not keep the squirrels at room temperature for souring.