The original recipe for Kiev cake has been kept in the strictest confidence for over fifty years. The Kiev cake recipe was invented by the employees of the confectionery factory Nadezhda Chernogor and Konstantin Petrenko. According to the new recipe, only three cakes were baked first, 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 chefs managed to unravel the secrets that surround the recipe for Kiev cake. Let not according to GOST rules, but at a simpler and more understandable level, the recipe for Kiev cake still came in wide circles of housewives who love to treat their loved ones with confectionery. Therefore, today Kiev cake can be cooked at home.
Homemade Kiev cake
For bezeynoy cake you will need: 7 proteins of large eggs, 4 tablespoons of corn starch, 150 grams of chopped cashew nuts, 2 cups of sugar, a little salt.
For 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 brandy and one 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 require attention and patience.
Cooking meringues
To prepare the meringues, take a dry, fat-free bowl. If you are going to beat eggs with a mixer, then the bowl should be iron, not plastic. Wipe the mixer whisk with a slice of lemon.
Proteins should be at room temperature. Add a pinch of salt to them and whisk, gradually increasing the speed of the mixer to a very thick resistant foam.
Then begin to add sugar in proteins for 1-2 tablespoons, without ceasing to beat the proteins at maximum speed. Sugar must dissolve completely. The protein mass itself should look shiny and smooth. The entire whipping process takes about half an hour.
Chop nuts, mix with starch and pour in 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 level it. It is necessary to bake bezeyne closely at 160 degrees on the middle shelf in the oven for about 10 minutes. Reduce temperature by 20 degrees and bake another 10 minutes. Then the dough should be thoroughly dried with a slightly open oven (temperature about 100 degrees) for about three hours. After turning off the oven, leave the cake directly in it for the whole night.
Making biscuit
For sponge cake, beat 4 egg yolks, a glass of sugar, 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 into two.
Cooking cream
Mix sugar, yolks and milk and cook on a small flame (you can also in a water bath), stirring constantly, until the mass begins to boil. Remove it from heat and place in a bowl filled with cold water to stop the brewing process. Wait for the mass to cool.
Put soft butter in a bowl and beat with a mixer, gradually adding egg-milk mixture to it. Pour in cognac and whip the cream until smooth and magnificent. Set aside half the cream, add cocoa in the second half and whip the cream again.
Cake arrangement
Grease the lower biscuit cake with a light cream, cover with a creamless cake, then a second biscuit cake and spread with chocolate cream. Brush the sides of the cake. Sprinkle top with crumbless crumbs and ground nuts. Put the cake in the refrigerator for several hours.