Kiev cake, one of the symbols of Soviet Ukraine, consists of two nut meringue cakes with a creamy layer. Although such a cake is quite capricious in preparation, with experience your efforts will surely be crowned with success.
It is necessary
-
- For 2 cakes:
- - 8 proteins;
- - 2 glasses of sugar;
- - 2 cups cashews or hazelnuts;
- - 1 tbsp. a spoonful of starch;
- - 1 tbsp. a spoonful of flour.
- For the cream:
- - 1 cup of sugar;
- - 2 yolks;
- - 200 g of butter;
- - 200 g of condensed milk;
- - 0.5 cups of water;
- - 2 tbsp. cocoa spoons;
- - 1 teaspoon of brandy;
- - chopped nuts for sprinkling.
Instructions
Step 1
Separate the whites from the yolks as neatly as possible. Let the proteins sit for 12 hours at room temperature. Chop the nuts and fry a little. Combine the nuts with flour, starch and sugar. Begin whipping the whites. Beat them for 15 - 25 minutes so that they turn into a snow-white thick foam. The proteins should increase in size 4 to 5 times.
Step 2
Add the nut mixture to the beaten egg whites. Stir gently with a spoon to make a smooth dough. After that, immediately, without allowing the proteins to settle, divide the mass into 2 parts and place the dough on a baking sheet lined with parchment paper for baking. You should get 2 layers with a thickness of 6 - 7 mm. Bake the cakes over low heat in the oven at 110 - 120 ° C for about 2.5 hours. Keep an eye on the baked goods so as not to overexpose the cakes, otherwise they will become dry and brittle. If you are not able to bake 2 cakes at once at the same time, then first prepare half of the dough, and beat the second half only after the first cake is ready.
Step 3
Make buttercream. Let the butter sit for 10 minutes at room temperature. Dissolve the condensed milk with water and bring to a boil over low heat, stirring constantly. Then refrigerate it. Beat the softened butter with a mixer on a slow speed for 10 - 15 minutes. Combine butter, condensed milk, sugar, yolks and brandy. Whisk all ingredients until smooth.
Step 4
Divide the resulting cream into 2 parts. Pour cocoa into one and continue whisking until the mixture becomes a uniform brown color. Grease the finished chilled meringue cakes with white cream and carefully lay on top of each other. Leave some of the cream for decoration and add a few drops of beetroot juice if desired. Grease the top and sides of the cake with chocolate cream and sprinkle the edges with chopped nuts. Decorate the finished Kiev cake with a pastry syringe with roses from the remains of white and pink cream.
