This recipe is not so many years, about 50. But during this time he managed to win the love of almost all the sweet tooth. He even liked Brezhnev to taste and his cook cooked a cake of Kiev very often. There are many options for recipes, which each hostess has adjusted for themselves, but today we will tell you how to bake a real Kiev cake.
The classic recipe of this Kiev cake according to GOST
Flour is better to take the second grade, it is the least gluten, so the cakes will turn more crispy. In the Kiev cake, according to the original Soviet recipe, hazelnuts were used, but you can replace it with peanuts or cashews, they behave in baking roughly the same way.
This amount of ingredients is calculated on a cake with a diameter of 24 cm.
Ingredients:
Crust:
- flour - 85 g;
- egg white - 10 pieces;
- hazelnut - 290 g;
- sugar - 440 g;
- vanilla, salt.
Cream:
- egg yolk - 10 pieces;
- sugar - 250 g;
- butter - 380 g;
- milk - 230 ml;
- cocoa - 30 g;
- nuts - 100 g;
- vanilla.
Preparation
Nuts are dried, so that the fat contained in them does not plant an airy dough. We spread them one layer on a baking sheet and put in a hot oven for 15 minutes. Sometimes shake, then shift on the towel to cool in 1 layer.
Cooled nuts turn into a crumb the size of buckwheat. Mix nuts, sifted flour and 220 grams of sugar.
Proteins are artificially aged, passing through a sieve 2 times, so we break their structure, then they get better whipped, because already full of air. Add a pinch of salt and whisk first at a low speed, then add 200 grams of sugar in portions and increase the speed. Proteins are ready if you turn the dishes, but they do not drain and do not fall.
We mix in parts a mixture of dry ingredients, carefully bottom-up.
If you have one baking mold, then you need to make a dough in two steps, i.e. The proteins are divided into 2 parts and the second is shaken and mixed with the dried products after the first cake is taken out and the mold has already cooled down. Or, you can use a baking sheet and parchment with painted patterns with a diameter of 24 cm.
The bottom of the form is also necessarily lined with parchment. The dough is carefully laid out and baked at 150 degrees for 1 hour, then until we reduce it to 120 and leave for another hour. Then we open the oven and leave for 30 minutes so that the cakes do not fall out due to the temperature drop, Take out and let the cakes froze for at least 6 hours to make them compact /
For the cream, sugar is mixed with the yolks, so that they are well combined, then pour in the milk and on a small
Oil of room temperature, but not too soft, beat up and continue to whisk in portions, add cream.
We separate one third, the rest we add cocoa.
On the dish, spread a little cream so that the cake does not go, we lay the cake and a layer of cream without cocoa at least 2 cm. Cover with the second crust and cover the entire cake with chocolate cream.
Grind a few nuts and sprinkle the edges. You can decorate the top of the cake at your discretion, but the combination of green, blue and pink cream is considered a classic.