They say that Kiev cake, like many other inventions, appeared as a result of a mistake by technologists. Egg white, which was prepared for a biscuit, was accidentally forgotten to be placed in the refrigerator. The foam hardened, resulting in crispy cakes, which later became the "signature" component of the famous cake.
The largest cake in Kiev was created by pastry chefs in 1976, especially for the 70th anniversary of Brezhnev. The cake consisted of 70 pieces and 3 tiers, its weight was more than 5 kilograms.
In the old days, every confectioner of the Kiev factory Karl Marx had his own “style”, while variations were allowed in cream cake decorations . Nowadays, to avoid fakes, the cream pattern is unified.
Cake, which has become a business card and one of the symbols of the Ukrainian capital, is now produced by many factories. However, the real Kiev cake is made only by Roshen Corporation. Only its factories hold a patent for a manufacturing method, industrial design, and product trademark.
Nevertheless, many today successfully bake Kiev cake in their own kitchen, and it is not much different from the "branded" one. It's all about the recipe.
Kiev home-style cake
Ingredients:
- 2 cups of flour;
- oil - 450 grams;
- 2 eggs and 4 more yolks for biscuit;
- sour cream - 100 grams;
- granulated sugar - 3 glasses;
- a can of condensed milk (can be boiled);
- any nuts (pistachios, hazelnuts, walnuts) - 250 grams;
- 50 grams of chocolate for decoration;
- vanillin.
Cooking
First you need to whip the whites into the foam, gradually adding sugar to them. Then put the meringues in a mold and bake at 150 degrees 40 minutes. It will be better if you bake meringues in a teflon baking sheet.
Next, make a biscuit. Beat butter with yolks and sugar. In sour cream, you need to put half a teaspoon of soda and pour into the oil mass. Add flour, knead. Place the dough in a greased form. Hands should be moistened in water in order to level the dough on top. Bake for 25 minutes at 180 ° C.
Whip the butter for the cream, gradually pouring in the condensed milk, add the vanillin. Put the cream in the refrigerator.
Now make nut cake. Nuts must be ground in advance. Beat eggs with ground nuts and sugar (add gradually). By the way, it is advisable to fry the nuts in advance. We spread the cake on a baking sheet, bake at a temperature of 100 ° C for 40 minutes, cool.
You can start assembling the product. Cut the biscuit into 2 parts and grease with cream. If time is short, you can soak in additional syrup, so the cake will be ready faster . On top, spread the nut cake and also lubricate with cream. Then - biscuit and again - cream. The final layer is meringue. Sprinkle with chocolate chips on top. The cake is ready!
Cake Kiev in accordance with GOST
And now let's see how to make Kiev cake according to the standard. The recipe, of course, is a little more complicated, but the real taste of the famous cake is worth it.
Ingredients:
For shortcakes:
- granulated sugar - 50 grams;
- proteins - 235 grams;
- flour - 45 grams;
- vanillin - a bag;
- nuts - 150 grams.
For cream:
- oil - 250 grams;
- 150 ml of milk;
- granulated sugar - 200 grams;
- cognac - a tablespoon;
- an egg;
- vanilla sugar - a bag;
- cocoa powder - 10 grams.
Cooking
Proteins need to be fermented - left for 12 hours – a day in a warm place. The next day, chopped and toasted nuts (cashews or hazelnuts) are mixed with flour and sugar (185 g). Then whisk the whites, add granulated sugar (50 grams), vanillin. Combine the nut mass with proteins, mix.
The resulting mass must be decomposed in two paper-covered forms. The height of the cake on average should be 2 centimeters, the forms take different in length (for example, 20 and 23 cm or 25 and 23 cm). The cake, which is larger, is then trimmed, the baby goes to sprinkle the finished cake.
Cakes are baked simultaneously for 2 hours at a temperature of 150 ° C. If this is not possible, whipping the proteins is necessary for each cake separately. This is done so that the mass does not stand for 2 hours. Finished cakes are left again for 12-24 hours, so their structure will become stronger. Then the paper can be separated.
Next, prepare the cream. First you need to make syrup. To do this, mix the egg with milk. You need to thoroughly mix the mass before adding sugar, otherwise the yolk will curl. Then pour sugar and bring the mass to a boil. Then cook for 4 minutes. As soon as the bubbles appear and the mass begins to resemble condensed milk in consistency, the syrup is ready. It should be poured into a bowl, cooled and covered with a film. Cream oil should be cold, it must be whipped together with vanilla in a light mass. Slowly, in a tablespoon, add syrup, whipping the mixture each time. Now you need to separate 200 grams of this mass and mix with cocoa powder, beat with a mixer.
Cognac is added to the light cream, whipped. Larger cake is placed on wax paper and smeared with light cream. Another cake is placed on top, the bottom is cut to its size to even the cake. The crumbs are collected and crushed, the sides of the product are smeared with chocolate cream, the top is smeared with light. You can leave a little of each cream to decorate the top, but this is optional. Sprinkle the sides of the cake with crumbs.
According to the recipe, it is necessary to decorate the finished product with candied fruits or fruits in syrup. The cake should cool about 2 hours after decoration.