The original recipe for the Kiev cake is already morefor fifty years is kept in the strictest secrecy. The recipe for the Kiev cake was invented by the employees of the confectionary factory Nadezhda Chernogor and Konstantin Petrenko. The new recipe baked at first only three cakes, then five. And then this cake became the most popular in the Soviet Union. Today Kiev cake is a visiting card of Ukraine, which tourists take with them as a souvenir.
Nevertheless, talented culinary specialists have managedunravel the secrets that surround the recipe of the Kiev cake. Let not by all the rules of GOST, but at a simpler and more understandable level, the recipe of the Kiev cake still came to wide circles of housewives, who love to indulge their close confectionery products. Therefore, today, Kiev cake can be cooked at home.
Home Kiev cake
For the non-grain cake you need: 7 large egg proteins, 4 tablespoons cornstarch, 150 grams of chopped cashew nuts, 2 cups sugar, a little salt.
For a sponge cake: 4 yolks, a glass of sugar, a glass of flour and 2 eggs.
For cream: 400 grams of butter, 6 egg yolks, 120 grams of sugar, 220 ml of milk, 2 tablespoons of cognac and a half tablespoons of cocoa powder.
Kiev cake at home is not easy to prepare. The process will take a lot of time and will require attention and patience.
Preparation of meringue
To prepare the meringue, take a dry, low-fat bowl. If you are going to beat the eggs with a mixer, then the bowl should be iron, not plastic. Whisk mixer wipe with a slice of lemon.
Proteins should be at room temperature. Add a pinch of salt to them and beat, gradually increasing the speed of the mixer to a very thick foam resistant.
Затем начинайте добавлять в белки сахар по 1-2 tablespoons, without ceasing to whip proteins at maximum speed. Sugar should dissolve completely. The protein mass itself should look shiny and smooth. The whole beating process takes about half an hour.
Nuts are required to chop, mix with starch and pour in the meringue. Very carefully, in the direction from the bottom up, mix them with a spatula.
Now you can start baking the cake.A large baking sheet should be covered with baking paper, put the dough on it and gently smoothed it. Bake without a bottleneck should be closely at 160 degrees on the middle shelf in the oven for about 10 minutes. Reduce the temperature by 20 degrees and bake for another 10 minutes. Then the dough must be thoroughly dried with a slightly ajar oven (temperature about 100 degrees) for about three hours. After turning off the oven, leave the cake in the oven all night long.
Cooking sponge cake
For sponge cake, whip 4 yolks, glasssugar, a glass of flour and two eggs in a homogeneous light mass. Bake the cake in the oven at 220 degrees for about 20 minutes. Cool the cake, then cut it in two.
Cream Preparation
Sugar, yolks and milk mix and putcook on a small light (you can also in a water bath), stirring constantly, until the mass starts to boil. Remove it from the heat and put in a bowl filled with cold water to stop the brewing process. Wait until the mass has cooled.
Put soft butter in a bowl and beatmixer, gradually adding to it the egg-milk mixture. Pour brandy and whip the cream until smooth and fluffy. Add half of the cream, add cocoa in the second half and whip the cream again.
Cake arrangement
Grease the lower sponge cake with light cream,Cover with a cake without a cake, then a second biscuit cake and spread with chocolate cream. Fluff the sides of the cake. Sprinkle the top with rut and ground nuts. Put the cake in the refrigerator for several hours.
