Kyiv Cake
Cooking time: 4 h
Difficulty: Medium recipe
Recipe yield: 2,5 kg
Ukrainian Food Recipes
Kyiv cake – a classic recipe for the preparation of a confectionery of Ukrainian cuisine, a business card of Kyiv, the capital of Ukraine. There are many versions of how the Kiev cake turned out, but one version unites them that this cake, like all ingenious, turned out by chance. This recipe is designed to make a cake of two cakes with a mold diameter of 25-27 cm. But it can be divided into two small cakes with a mold diameter of 20 cm. Initially, the cake was prepared with the addition of cashews, then, due to its high cost, the Kyiv cake was prepared with the addition of hazelnuts and other nuts. It is worth warning in advance that the classic recipe for making Kyiv cake is designed for three days, in less time Kyiv cake is simply impossible to prepare. If you are confident in your oven, you can bake two or even four cake layers, but there is one caveat, some cake layers can dry out, while others can be wet in the middle and, accordingly, this texture will not work. Everyone is always scared by the time of preparation of the Kyiv cake, but you don’t have to watch and watch the squirrels for a day, don’t have to watch the cakes dry for 3 hours, and of course you don’t have to watch how they cool after 24 hours, your participation in the preparation of the cake is not very so much.
Kyiv cake ingredients
- For shortcakes
- Eggs 456 g
- Vanilla sugar 20 g
- Sugar 500 g
- Wheat flour 100 g
- Walnut 350 g
- For "Charlotte" cream
- Sugar 300 g
- Milk 350 g
- Cocoa powder 20 g
- Butter 550 g
- Vanilla sugar 10 g
- Cognac 2 tbsp
Kyiv cake recipe
To prepare Ukrainian cuisine recipe Kyiv cake, you must first ferment the egg whites. Separate the egg whites from the yolks, cover with a film and put in heat for 24 hours. The temperature at which egg whites should be fermented should not exceed 40°C (105°F). Immediately determine what size you will bake the cake, if it is a shape with a diameter of 27 cm, the whites should be divided into two dishes, if the shape is 20 cm in diameter, then divide the egg whites into 4 dishes. This is necessary for further convenience in cooking. Cover the egg yolks with a stretch film and put in the refrigerator, they will be needed to prepare the cream. Fermentation of egg whites is necessary; it gives the cakes the exact structure that distinguishes Kyiv cake from other cakes.
After the egg whites have fermented, a container with six egg whites must be beaten in a strong foam, and, without ceasing to beat, pour one packet of vanilla sugar and 50 g of sugar. Separately mix 200 g of sugar, 50 g of flour and 175 g of toasted and lightly chopped nuts. Combine everything with egg whites, interfering with a wooden spatula in one direction. Accordingly, if small cakes, then 3 egg whites, half a packet of vanilla sugar, 100 g sugar, 25 g flour and 90 g nuts are used.
Cover the baking dish with baking paper, grease generously with butter, lay out the prepared dough, flatten and place in the oven preheated to 150°C (300°F). Bake cake layers need 2-2.5 hours. The longer, the better, over time the cake layers should dry well, not only around the edges, but also in the middle.
Just as accurately prepare the second cake layer from the rest of the egg whites. I remind you again, if you decided to cook two small cakes, and divided the squirrels into four parts, you will have to cook each part, that is, cake, separately. Turn the finished cake layers for the Kyiv cake from the mold onto the wire rack. After the cakes have cooled, remove the paper. Cakes in this condition should be aged again 24 hours.
Now it came to the cream, in Kyiv cake Charlotte cream is used. Pour milk into sugar and put on medium heat. Stir occasionally, bring the milk syrup to a boil. Remove the syrup from the heat and let it cool slightly, stirring occasionally. In a separate bowl, grind the egg yolks and strain them through a fine sieve. Add half the milk syrup to the strained egg yolks. After mixing the remaining half of the syrup with egg yolks and put on medium heat. Boil the yolks with syrup before thickening, stirring continuously. After the mixture thickens, remove from heat, and, without ceasing to interfere, cool. When cooling, the mixture should thicken well.
Separately, at high speed, beat softened butter with vanilla sugar until lush. In the oil mass, without ceasing to beat, gradually pour the cooled milk and egg syrup. If you do not allow the milk mass to cool well, the cream will blur. Beat well until smooth.
Separate the third part from the prepared cream for Kyiv cake and mix with cocoa. Also set aside 3 tbsp for decoration cream, and pour cognac into the remaining white cream and beat. It is good to have several pastry bags, you can immediately transfer the prepared cream to them.
It came to the most interesting – the assembly of Kyiv cake. In the split mold, put one cake layer with the smooth side down and trim, cutting off especially protruding parts. Lubricate or squeeze the cake on top with a pastry bag, with a thick layer of white cream and cover the second cake with the smooth side up. Lightly grease the surface of the Kyiv cake with cream and turn on the dish. This is to ensure that the cake does not go on the dish.
Remove the detachable form, and coat the sides and top with cocoa cream. Smooth the top of the cake with a spatula dipped in cold water. Sprinkle the sides of the cake with crushed nuts or crumbs, which turned out after the top of the cakes was equal.
Mix the remaining white cream and cream with the addition of cocoa and make borders. Deferred 3 tbsp whip white cream with 50 g of butter, so the cream will become more dense. To keep the cream at work, it is best kept in the refrigerator and removed only before use. Decorate the Kyiv cake branch chestnut from the prepared cream. Ready Kyiv cake put in the cold and let it stand for 6 hours.
