How many delicious cakes, pastries and other sweet desserts exist today that sweet tooth can treat themselves to! A lot of ideas of interesting sweets came to us from abroad - tiramisu and cheesecakes, esterhazy and meringues, macaroons, profiteroles and many, many other simple and incredibly complex recipes. However, the love for our Soviet cakes remains unchanged , among which are the well-known honey cake or sour cream. But one of them occupies a special place - the king of the confectionery showcase - "Kiev Cake". It differs from others in its complex composition and impressive appearance, and in size this dessert is often ahead of all other cakes. Many love it, but few decide to cook it, considering this process difficult, especially for implementation at home. In this article, we will refute this prejudice by offering you the recipe for "Kiev Cake" according to GOST and describing in detail the entire procedure for its manufacture in stages. Let's start with a little acquaintance with the history of dessert.
The legend of the appearance of "Kiev cake"
It was first prepared at the Kiev confectionery factory. Its recipe is relatively young and was developed only about 50 years ago - in 1965. However, a legend related to its creation has already appeared. She tells that one day, one of the confectioners of the factory, leaving the shift, forgot to put in the refrigerator the proteins left after using the yolks in some recipe. Since they were in a rather warm workshop all night, they managed to ferment. Confectioners were not at a loss and, in order not to throw away the product, they decided to come up with some kind of dessert based on these proteins. As a result, it became the “Kiev cake”, popular today, with air meringue (from the very soured proteins), nuts and chocolate butter cream, called “Charlotte”. Hazelnuts and cashews were used from nuts, however, in the modern interpretation, peanuts are often used due to its cheapness, and margarine is added to the cream instead of butter. However, we will not do this, but we will prepare a real "Kiev cake" according to GOST of the USSR. Let's get started?
Preliminary stage: preparation
You need to start cooking dessert in advance. As you recall from the legend, soured proteins are used in the recipe for this cake. To do this, they should be left in a warm room for at least 12 hours. You can do this at night, so in the morning to proceed directly to the cooking process. If small bubbles appear on the surface, the product is ready for use. In advance, read the list of all ingredients that contains the recipe for "Kiev Cake" according to GOST, and pre-prepare them. Next, we suggest you study their list.
The list of components for the "Kiev cake"
For air meringue you will need:
- proteins - 200 grams;
- sugar - 50 grams;
- vanilla sugar - a bag.
In addition, the following components go to the cake:
- flour - 45 grams;
- cashew nuts and hazelnuts (in equal proportions) - 150 grams;
- sugar - 185 grams.
For Charlotte cream you need:
- oil - 250 grams;
- sugar - 200 grams;
- milk - 150 grams;
- egg - 1 piece;
- cocoa powder - 10 grams;
- cognac - 15 grams;
- vanilla sugar - a bag.
An important tip in order to get a real Kiev cake: a recipe according to GOST has precisely defined measures for all ingredients, which is why it is highly advisable to have a kitchen scale at home. This will allow you to measure the right amount of each ingredient and thereby bring the taste and appearance of the resulting dessert closer to the one we used to buy in the store. However, if there are none, that's okay. The main thing is to strictly follow the instructions - and the result will not disappoint you. In the cream recipe, the number of components is indicated slightly larger than in the original version (but the proportions are preserved). This is done in order to boldly try it in the cooking process and not to scoop out the smallest remnants of cream in a bowl when whipping.
Air nut cakes: cooking process
The next day, when the fermented squirrels are ready, start preparing the cake. Cake for the "Kiev Cake" is a meringue with nuts. For this, mix the sifted flour with sugar and toasted chopped nuts in a separate bowl. Beat the whites simply first, and then with the addition of sugar and vanillin. It should turn out quite lush and elastic foam. Now both masses - nut-flour and protein - carefully combine so that the proteins do not fall. This so-called dough will make two cakes. It is desirable that one is slightly larger than the other, so that it can be cut and used for crumbs. For example, take one form with a diameter of 23 centimeters, and the other - 20. Or 25 and 23, respectively. On average, the height of each cake will be about 2 centimeters.
Meringue cake baking
Meringue is baked for two hours at a temperature of 150 degrees. In this case, you need to put them in the oven at the same time or prepare the dough separately for each, so that you can immediately send it to bake. Finished cakes have a beautiful light beige color. In order for them to “reach” and acquire a stronger structure, leave them for 12 hours and only then separate them from parchment paper. As you can see, the Kiev cake at home has been preparing for quite some time (because of the waiting time), but so far there is nothing complicated in this process.
Butter-chocolate cream "Charlotte": stages of preparation
It's time for a chocolate cream with the beautiful name Charlotte. The recipe specifically indicates a slightly larger number of components than necessary according to GOST. We prepare the Kiev cake at home, and therefore we can afford it. The fact is that during cooking part of the cream remains on the walls of the dishes, some are tried, including those who are looking forward to impatience at home, and therefore it certainly will not be superfluous.
Preparatory stage: cook creamy sauce
Remove the oil from the refrigerator first in order to soften. In the meantime, prepare the sauce. To do this, in a small saucepan, mix the milk with the egg - they need to be mixed very carefully to get an almost uniform mass. Otherwise, the egg may curl during heating. Now add the sugar and put the dishes on the fire - stirring, bring it to a boil and cook for about 5 minutes. Small bubbles will appear on the surface of the cream, and it will begin to thicken. The result should be a slightly viscous cream-colored mass that resembles condensed milk in appearance and taste. Some housewives simplify the recipe for "Kiev Cake" according to GOST, using ordinary condensed milk in the cream. But the taste of this will still slightly change, so we do not recommend doing this. Let the sauce cool by covering with cling film.
The final stage: chocolate and white cream with cognac
Meanwhile, the butter softened slightly. It must be beaten with a mixer to the air mass, adding a bag of vanilla sugar. Now mix it with the cooled syrup, adding a tablespoon and whipping after each new serving. Divide the finished cream into two unequal parts. Add cocoa powder in one (200 grams), cognac in another (about 40 grams). Mix well.
Assembly of "Kiev cake" and decoration
So, the recipe for making "Kiev Cake" we have practically studied. Ahead is the final stage. You can collect the cake. Put the first (larger) cake on a flat surface and coat with light cream, taking two-thirds of the total amount - you should get a fairly high layer. Lay the second cake on top and slightly (!) Press down. One of the cakes, the bottom, trim, and chop the scraps into crumbs. Coat the edges and top of the resulting cake with chocolate cream. Sprinkle the sides with crumbs, and if desired, with chopped nuts. Using a pastry bag (or syringe), decorate the cake on top with chocolate and in the middle with flowers made of white cream (you can add food colors in it: pink for flowers and green for petals).
Before serving, be sure to cool the cake - at least two hours. Firstly, it should be slightly saturated. Secondly - insist that you get a holistic dessert. And thirdly, “Kiev Cake” refers to those desserts that should be served chilled, not warm or at room temperature.
Conclusion
Now you have learned how to cook "Kiev cake" yourself at home. And you will succeed no worse than they cook at the famous Kiev (and now not only) factory, and maybe better. Enjoy the taste of a delicious dessert and do not forget to treat them to all your family and friends who have a look at a cup of tea. The recipe for "Kiev Cake" according to GOST will help you out in preparation for any festive event.