Kyiv cake recipe from Alla Kovalchuk. Kiev cake from Alla Kovalchuk (Everything will be delicious)

Kiev cake is known and loved all over the world, it is the best souvenir that you can bring from the capital of Ukraine. It was invented quite by accident, in 1956, when confectioners forgot to put a batch of egg white for a biscuit in the refrigerator. To save the situation, the factory workers shifted the frozen cakes with butter cream, vanilla powder and decorated the cake with a floral ornament. And so the progenitor of the Kyiv cake appeared. Later, nuts were added to it and the cream recipe was changed. How to cook a classic Kyiv cake? You can find the recipe in our material. Cake Kiev is a symbol of the capital of Ukraine, find out how to cook it at home.

Ingredients:

• eggs - 12-13 pcs.
• sugar - 800 g
• wheat flour of the second grade - 100 g
• cashew - 450 g
• vanilla sugar - 30 g
• butter (82.5%) - 400 g
• milk (2.6%) - 350 ml
• cocoa - 20 g
• cognac - 20 ml

Cooking method:

First of all, we prepare the cake layers:

1. You will need: eggs, sugar, flour, vanilla sugar and cashew nuts. Nuts need to be dried - roast in the oven at a temperature of 150 C for 5-7 minutes until golden brown.
2. While the nuts are toasting, separate the whites from the yolks. For cakes, only proteins are used. They will create an airy and light structure of the cake. Combine all egg whites and all yolks in two separate bowls. Proteins are needed for cakes, and Charlotte cream is prepared from the yolks. But for now, put the yolks in the refrigerator, covered with cling film.
3. To make the cakes airy and crispy, you need to pass the proteins through a sieve twice. . So that the protein does not get stuck, do not pour everything into the sieve at once - it is better in 3-4 servings. To make it faster, just pour the whites from the bowl into the sieve. When there is almost no protein left at the bottom of the sieve, add the next portion and rub on top with a tablespoon.
4. Remove the nuts from the oven and let them cool. Toasted nuts should be crushed with a rolling pin into large crumbs.
5. Pour the chopped nuts into a bowl and add 500 g of sugar.
6. Add 3.5 tbsp. flour to nuts with sugar and mix thoroughly with a tablespoon.
7. We begin to beat the whites with a mixer at a low speed of 1-2, when foam forms, increase the speed to 4.
8. During the whipping process, add 20 g of vanilla sugar. You need to beat the proteins until a thick and strong foam.
9. Mix egg whites with dry ingredients. But so that the proteins do not fall off, pour the mixture carefully and gradually - with tablespoons. It is best to stir with a silicone spatula from the bottom up.
10. Prepare two identical baking dishes. It is most convenient to use detachable round shapes.
11. Cover the bottom with parchment. Pour half the mass into each mold.
12. The mass is thick and should cover the entire bottom tightly. During baking, the cake will double in size, so the thickness of the layer should be 1-1.5 cm.
13. The cake is kept in the oven for 1-1.5 hours at a low temperature - only 120C. But in order for the cakes to rise, they need hot air. Therefore, first place the cakes in a well-heated - up to 150C - oven for 15-20 minutes, and then reduce the temperature.
14. After the cakes are baked in the oven for an hour, you need to turn off the fire and open the oven door. But you can’t get the cakes right away - they will fall off due to a sharp temperature drop. Leave the forms with cakes to stand inside for another half an hour

While the cakes are in the oven, prepare the Charlotte cream:

1. First mix well 12 yolks and 300 g of sugar, and then pour in 350 ml of milk. Stir everything with a whisk so that the yolks are combined with milk.
2. This milk mixture must be heated to thicken - so that the yolks are brewed. Pour it into a saucepan and keep on low heat and stir constantly for 5-10 minutes until a uniform transparent yellow color
   
3. Remove from heat and transfer to a separate bowl so that the cream does not exfoliate. Put the bowl on ice so that the cream cools faster. Cool the cream to room temperature.
4. Beat butter with a mixer until fluffy. Continue beating the butter and fold in the cooled cream base. .
   
5. Add 10 g vanilla sugar and 1 tbsp. brandy in cream.
6. It is necessary to divide the Charlotte cream into 2 parts. The main mass - 2/3 (approximately 500-600 ml) - will go to coat the cake on top and sides. And the remaining 200-300 ml - for decoration.
7. To the reserved cream, add 1 tablespoon of cocoa powder and mix again. This cream will go on the sides and top of the cake.
8. Take the cakes out of the oven. In order for the cake to harden well, become truly airy and crispy, it must cool and compact at room temperature for at least ... 6 hours. And if time permits - all 10-12 hours.
9. The cakes have risen twice - they have become about 2 cm. They are light beige, pleasant in color, not dense - porous.

Assembling the cake:

1. Take a wide flat plate, and preferably a cake maker. Put a spoonful of cream in its center. Place the cake inside, smooth side down. Spread the Charlotte cream set aside for the layer on top. The thickness of the layer is the same as the cakes - 2 cm. From above - lay the second cake - bottom up. Lightly press down on the top of the cake.
2. Now take the chocolate part of the cream. And gently spread the cake on top and sides with a wide long knife or a metal spatula.
3. In order to decorate the cake on top with different patterns, you need to make a dense butter cream. For butter cream for decoration, take 200 g of butter and 100 g of powdered sugar. Beat the butter with a mixer until smooth and gradually add the powdered sugar.
4. For cream roses, you need to put wide serrated nozzles on the bags. We put literally 1-1.5 tablespoons into the bags. cream. Like toothpaste, use your fingers to push it down. The cream is applied at two angles: 90° and 45°. Hold a bag or cornet perpendicular to the surface of the cake if you draw flowers, stars or other three-dimensional drawings - this way they will turn out to be as high and convex as possible. Putting the bag perpendicularly, squeeze out the cream and lift the bag up with a sharp movement so that there are no ponytails left. The rose is ready!
5. You can write something or make a border around the edge by simply changing the different tips of the piping bag.
6. Kyiv cake is almost ready. But the cream needs to harden so that the cake keeps its shape better. To do this, leave it for at least 30 minutes in the refrigerator. Remove the "Kiev Cake" from the refrigerator and sprinkle with a thin layer of nuts.

Now your "Kiev Cake" is ready!

video: Kyiv cake: a classic recipe

Kiev cake INGREDIENTS Eggs - 12-13 pcs. Sugar - 800 g Second grade wheat flour - 100 g Cashew - 450 g Vanilla sugar - 30 g Butter (82.5%) - 400 g Milk (2.6%) - 350 ml Cocoa - 20 g Cognac - 20 ml METHOD PREPARATIONS Cooking cake layers. You will need: eggs, sugar, flour, vanilla sugar and cashew nuts. We dry the nuts - fry in the oven at a temperature of 150 ° C for 5-7 minutes until golden brown. Tip: shake the nuts every two minutes. Proteins are separated from the yolks. For cakes we use only proteins - they will give an airy and light structure to the cake. Put the yolks in the refrigerator, covered with cling film. Note: only aged proteins are used for the preparation of cakes. To do this, the proteins must be left at room temperature overnight or passed through a sieve twice. Grind the toasted nuts with a rolling pin into large crumbs. Add 500 g of sugar and 3.5 tbsp to the nuts. flour and mix thoroughly. Using a mixer, beat the whites - first at a low speed, and when foam forms - at a higher speed. In the process of whipping, add 20 g of vanilla sugar. Beat egg whites until thick and firm foam. After we mix the proteins with dry ingredients - so that the proteins do not fall off, pour the mixture carefully and gradually. Stir with a spatula from the bottom up. We bake a cake. We use two identical baking dishes - it is best to use detachable round forms. We cover the bottom with parchment. Pour half of the mass into each mold - the mass should tightly cover the entire bottom. During baking, the cake will double in size, so the thickness of the layer should be 1-1.5 cm. We put the molds in an oven preheated to 150 ° C. After 15-20 minutes, reduce the oven temperature to 120°C. We bake cakes for an hour. Then we open the oven door, but leave the molds in the oven for another half hour - so that the cakes do not fall off due to a sharp temperature drop. Cooking cream "Charlotte". Stir 12 yolks and 300 g of sugar, and then add 350 ml of milk. Stir everything with a whisk so that the yolks are combined with milk. We heat the milk mixture until it thickens - so that the yolks are brewed: pour the mixture into a saucepan and keep it on low heat, constantly stirring for 5-10 minutes until a uniform transparent yellow color. Remove the cream from the heat and pour into a separate bowl so that the cream does not continue to boil down and exfoliate. The bowl can be placed on ice to cool faster. Cool the cream to room temperature. Whip the butter with a mixer until fluffy. Continuing to beat the butter, stir in the cooled cream base. Add 10 g of vanilla sugar and 1 tbsp to the cream. cognac. We divide the Charlotte cream into 2 parts - a larger one and a smaller one. 2/3 of the cream (about 500-600 ml) will be used to cover the top and sides of the cake. Add 1 tablespoon of cocoa powder to it and stir. The second part of the cream - 200-300 ml - remains for the layer. We take the cakes out of the oven. They should rise twice - become about 2 cm, acquire a light beige color and become porous. Let them cool well at room temperature for at least 6 hours, and preferably 10-12 hours. We collect the cake. We take a wide flat plate, and preferably a cake maker. Put a spoonful of cream in the center. Place the crust on top, smooth side down. Spread the Charlotte cream set aside for the layer on top. The thickness of the layer is the same as that of the cakes - 2 cm. Lay the second cake on top - bottom up. Lightly press the top of the cake. Gently with a wide long knife or a metal spatula, coat the cake on top and on the sides with the chocolate part of the cream. Decorate the top of the cake with buttercream patterns. We use wide toothed nozzles for cream roses. The cream is applied at two angles: 90° and 45°. Let the cream harden so that the cake keeps its shape better - put the cake in the refrigerator for at least 30 minutes. Then sprinkle the cake with a thin layer of nuts. Butter cream INGREDIENTS Butter (82.5%) - 200 g Powdered sugar - 100 g METHOD OF PREPARATION Beat all the ingredients with a mixer until a fluffy and thick cream.

Sweet meringue cakes with cashew nuts melt in your mouth.

Rich Charlotte cream with a cognac note perfectly emphasizes the airy structure of the cake base.

Cooking time -140 minutes. Refers to the type of meringue desserts.

Ingredients

For cakes you will need:

1. 12 proteins.
2. Cashew - 450 grams.
3. Flour of the second grade - 100 grams.
4. Vanilla - 1 packet.
5. Sugar - half a kilo.

Cream:

1. Granulated sugar - 300 grams.
2. Milk - 350 milliliters.
3. Yolks - 12 pieces.
4. 400 grams of butter.
5. Cocoa powder - 1 tablespoon.
6. Vanilla - 1 packet.
7. Cognac - 20 milliliters.

Oil cream for decoration:

1. Butter - 1 pack.
2. Powdered sugar - 4.5 tablespoons.

Cooking process

Prepare proteins and nuts, beat the dough:

1. Separate the whites from the yolks, cover them with cling film and leave to ferment for 12 hours at room temperature. To make the proteins “age” faster, rub them through a fine sieve twice.
2. Dry the nuts in the oven, heated to 150 degrees for 7 minutes. Spread the nuts in one layer and after 3-5 minutes shake the baking sheet several times.
3. Grind completely cooled nuts with a rolling pin into large crumbs. Put them in a bag and roll them several times.
4. Pour in 2.5 cups of sugar, mix.
5. Add low gluten flour (2 grades).
6. Whip the egg whites into a fluffy, dense foam, start at a low speed, gradually increasing it.
7. Pour in vanilla sugar.
8. Add the “dry” part of the cakes by a tablespoon and mix by hand.
9. Line two 26cm diameter baking pans with parchment paper.
10. Break the dough into two equal parts and form two cakes. Level the surface with a spatula.
11. Preheat the oven to 150 degrees, bake for about 20 minutes. Bake for another 1.5 hours at 120 degrees.

Prepare Charlotte:

1. Yolks with sugar - 25 grams of sugar per yolk.
2. Whisk.
3. Pour in cold milk and stir thoroughly.
4. Put the mass on a small fire. Stirring constantly, heat through for 6 minutes.
5. Cool the hot cream with an ice bath: pour ice water into a deep bowl, place a smaller saucepan with Charlotte cream on top.
6. Hold two packs of butter at room temperature (20-22 degrees) until softened.
7. Whip it up. It should at least double in size and turn a little whiter.
8. Pour the milk mixture in a trickle into the whipped butter.
9. Add vanilla and 20 milliliters of cognac. Cognac will add shine and aroma to the cream.
10. Separate 1/3 of the cream. Pour 1 tablespoon of cocoa powder into the bulk.

Assembling the cake:

1. Hold the cakes in the oven for at least 30 minutes, cool and remove the parchment. Ideally, the cake should spend about 20 hours at room temperature, cool and get stronger.
2. Lubricate the cooled cake with a light cream with a thickness of at least 2 centimeters.
3. Cover the top and sides of the cake generously with cocoa buttercream. Smooth with a knife to make the surface shiny and smooth. Use a flat, wide knife for this. It can be lightly moistened with water.
4. Cover the cake with a lid and refrigerate for 15-20 minutes so that the cream "grabs" and does not drain.

While the cake is cooling, prepare the buttercream for decoration:

1. Butter, aged at room temperature (20-22 degrees), cut into pieces.
2. Transfer it to a deep bowl and beat at high speed with a mixer.
3. Pour in the powder.
4. Transfer the mass to a pastry bag with a nozzle, the diameter of which is not more than 1 centimeter. You can form roses, edging and any figures.

The finished cake must be cut very carefully so that the cakes do not crumble and do not deform.

Ingredients

• Eggs - 12 pcs for cream, 6 pcs for cakes.
• Sugar - 800 g
• Wheat flour of the second grade - 100 g
• Cashew - 450 g
• Vanilla sugar - 30 g
• Butter 82.5% - 400 g
• Milk 2.6% - 350 ml
• Cocoa - 20 g
• Cognac - 20 ml

Kyiv cake - step by step cooking recipe

Cooking cake layers

You will need: eggs, sugar, flour, vanilla sugar and cashew nuts.

1. Roast the nuts in the oven at 150°C for 5-7 minutes until golden brown. Shake the nuts every two minutes
2. Proteins are separated from the yolks. For cakes we use only proteins - they will make the cake light and airy. Put the yolks in the refrigerator, covered with cling film
   

   For the preparation of cakes, only aged proteins are used. To do this, they must be left at room temperature overnight or passed through a sieve twice.

3. Grind the toasted nuts with a rolling pin into large crumbs. Add to them 500 g of sugar and 3.5 tbsp. flour, mix well
4. With the help of a mixer, beat the whites - first at a low speed, and when foam forms, already at a higher speed. In the process of whipping, add 20 g of vanilla sugar. Beat egg whites until thick and firm foam
5. After we mix them with dry ingredients - so that the proteins do not fall off, pour the mixture carefully and gradually. Stir with a spatula from the bottom up.

We bake a cake

We use two identical forms. For baking, we take 2 identical forms, preferably detachable round ones. We cover the bottom with parchment.

1. Pour half of the mass into each mold - the mass should tightly cover the entire bottom. During baking, the cake will double in size, so the thickness of the layer should be 1-1.5 cm.
2. We put the forms in an oven preheated to 150 ° C. After 15-20 minutes, reduce the temperature to 120°C. We bake cakes for an hour. Then we open the oven door, but leave the molds in the oven for another half hour - so that the cakes do not fall off due to a sharp temperature drop.

Preparing cream "Charlotte"

1. Mix 12 yolks and 300 g of sugar, and then add 350 ml of milk
2. Stir everything with a whisk so that the yolks are combined with milk
3. Heat the milk mixture until thickened so that the yolks are brewed. To do this, pour the mixture into a saucepan and keep on low heat, constantly stirring for 5-10 minutes until a uniform transparent yellow color
4. Remove the cream from the heat and pour into a separate bowl so that it does not continue to boil and does not exfoliate. The bowl can be placed on ice to cool the cream to room temperature faster.
5. Whip the butter with a mixer until fluffy. In the process, we mix in the cooled cream base. Add 10 g of vanilla sugar and 1 tbsp to the cream. cognac.

Cooking butter cream

Beat 200 g of butter and 100 g of powdered sugar with a mixer until a lush and thick cream

Stacking the cake

We divide the Charlotte cream into 2 parts - a larger one and a smaller one. 2/3 of the cream (about 500-600 ml) will be used to cover the top and sides of the cake. Add 1 tablespoon of cocoa powder to it and stir. The second part of the cream (200-300 ml) remains for the layer.

We take the cakes out of the oven. They should rise twice - become about 2 cm, acquire a light beige color and become porous. Let them cool well at room temperature for at least 6 hours, and preferably 10-12 hours.

Assembling the cake

We take a wide flat plate, and preferably a cake maker. In the center we put a spoonful of cream, then the cake with the smooth side down. Spread Charlotte cream on top. The thickness of the layer should be the same as the cakes. Lay the second layer on top, bottom up. Lightly press the top of the cake.

Gently with a wide long knife or a metal spatula, coat the cake on top and on the sides with the chocolate part of the cream. Decorate the top of the cake with buttercream patterns. We use wide toothed nozzles for cream roses.

Let the cream harden so that the cake keeps its shape better - put it in the refrigerator for 30 minutes.
Before serving, sprinkle the cake with a thin layer of nuts.