There are a lot of recipes for making cakes. They differ from each other in the composition of the ingredients, the shape and the filling. Kiev cake is not very difficult to prepare, but you will have to spend time, but the result will be tremendous. The main highlight of this culinary masterpiece is the addition of nuts or peanuts. They emphasize the delicate taste of the cake.
Pick your recipe
You will need
-
- For the test:
- nuts (1 tbsp.);
- sugar (1 tbsp);
- egg whites (10 pcs.);
- vanillin;
- candied fruit;
- flour (150 g).
- For cream cream:
- icing sugar (100 g);
- butter (200 g);
- condensed milk (3 tablespoons);
- cognac (1 tablespoon).
- For chocolate cream:
- icing sugar (100 g);
- butter (200 g);
- condensed milk (3 tablespoons);
- cognac (2 tablespoons);
- cocoa (2 tablespoons);
- vanillin.
Instruction manual
1
Peel the nuts, fry them a little in a pan and chop a little in a blender, but not very finely.
2
Carefully separate the proteins from the yolks, beat the proteins with a mixer or whisk, gradually adding sugar with vanilla until a stable foam forms, so that the volume increases four to five times.
3
Then, very carefully add the fried kernels, crushed and mixed with flour and vanilla kernels, and gently knead the dough (smoothly from top to bottom).
4
Immediately, without letting the dough settle, spread the mass on baking sheets lined with parchment paper. You should get two cakes six to seven millimeters thick. Bake in the oven over low heat at a temperature of 140-160 degrees for two, two and a half hours.
5
To make chocolate cream, take a deep bowl, put in it softened butter and powdered sugar, whisk.
6
Then carefully pour three tablespoons of condensed milk into a bowl and add one spoonful of brandy and two tablespoons of cocoa powder. Gently mix and beat the mass.
7
To prepare the cream, take another bowl, put the butter, pour the powdered sugar and beat well. Then pour three tablespoons of condensed milk and add a spoonful of brandy. Whisk gently.
8
When the cakes are baked, let them cool, then remove the parchment paper. Lubricate the cakes with butter cream, chocolate on top (a layer two or three millimeters thick), garnish with a pattern of white and pink (tinted with beetroot juice) cream and candied fruit or jam fruits.
9
Glue the finished cakes with butter cream. Cover with chocolate cream on top, garnish with cream and candied fruit. Lubricate the side surface with cream and sprinkle with crumbs.
note
Whipping proteins should be cold.
Small pieces of nuts should be felt and tasted.
Cake for Kiev cake should be evenly dried and not pulling.
Useful advice
It is better to bake cakes at the same time so that the remaining dough does not fall.
When baking cakes for Kiev cake, it is very important to choose the temperature regime, the baking level and the time that is suitable specifically for your oven.