There are a lot of recipes for making cakes. They differ from each other in the composition of ingredients, shape and filling. Kiev cake is not very difficult to prepare, but you will have to spend time, but the result will be colossal. The main highlight of this culinary masterpiece is the addition of nuts or peanuts. They especially emphasize the delicate taste of the cake.
It is necessary
-
- For the test:
- nuts (1 tbsp.);
- sugar (1 tbsp);
- egg whites (10 pcs.);
- vanillin;
- candied fruit;
- flour (150 g).
- For butter cream:
- icing sugar (100 g);
- butter (200 g);
- condensed milk (3 tablespoons);
- cognac (1 tablespoon).
- For chocolate cream:
- icing sugar (100 g);
- butter (200 g);
- condensed milk (3 tablespoons);
- cognac (2 tablespoons);
- cocoa (2 tablespoons);
- vanillin.
Instructions
Step 1
Peel the nuts, fry them a little in a pan and grind them a little in a blender, but not very finely.
Step 2
Carefully separate the whites from the yolks, beat the whites with a mixer or whisk, gradually adding sugar and vanilla until a stable foam forms, so that the volume increases four to five times.
Step 3
Then very carefully add the roasted kernels, chopped and mixed with flour and vanilla, and gently knead the dough (from top to bottom).
Step 4
Immediately, without allowing the dough to settle, spread the mixture on baking sheets lined with parchment paper. You should get two cakes with a thickness of six to seven millimeters. Bake in the oven over low heat at 140-160 degrees for two to two and a half hours.
Step 5
To make chocolate cream, take a deep bowl, put softened butter and powdered sugar in it, beat.
Step 6
Then gently pour three tablespoons of condensed milk into a bowl and add one spoonful of brandy and two tablespoons of cocoa powder. Mix gently and whisk.
Step 7
To make buttercream, take another bowl, add butter, add powdered sugar and whisk well. Then pour in three tablespoons of condensed milk and add a spoonful of brandy. Whisk everything gently.
Step 8
When the cakes are baked, let them cool, then remove the parchment paper. Lubricate the cakes with butter cream, chocolate on top (a layer two to three millimeters thick), decorate with a pattern of white and pink (tinted with beetroot juice) cream and candied fruit or jam fruits.
Step 9
Glue the finished cakes with butter cream. Top with chocolate cream, garnish with butter cream and candied fruit. Lubricate the side surface with cream and sprinkle with crumbs.
