Kiev cake is an unforgettable sweet delicacy that has become a symbol of Ukraine. The cake consists of an airy meringue that melts in your mouth and a delicate nut cream. Treat yourself and your loved ones by spending a little time cooking.
It is necessary
-
- for cakes:
- 0.5 cups cashew nuts;
- 0.5 cups hazelnuts;
- 1 cup granulated sugar;
- 10 eggs:
- 1, 5 tbsp. flour;
- vanillin.
- For the cream:
- 200 g icing sugar;
- 2 tbsp cognac;
- 400 g butter;
- 2 tbsp cocoa powder;
- 4 tablespoons condensed milk;
- vanillin.
Instructions
Step 1
Grind the granulated sugar in a blender. Carefully separate the egg whites from the yolks. Place the whites in a deep bowl, in which you will knead the dough for the cakes. Fry the nuts and chop them a little. To chop the nuts, place them in two plastic bags and crush them with a rolling pin. Set aside 1/3 of the nuts to decorate the cake. Add flour to the rest of the nuts.
Step 2
Beat the whites very thoroughly with a mixer. Whisk until a thick, dense foam forms. Gradually add chopped sugar and vanillin to the proteins, without ceasing to stir. The quality of the meringue will depend on how much you beat the proteins. You can check if you have whipped the whites enough by turning the bowl over. If the whites are not draining, then they are sufficiently beaten.
Step 3
Gently add nuts and flour to the resulting thick mass of proteins. Knead the dough. Knead the dough gently from bottom to top, otherwise the proteins will settle.
Step 4
Prepare two round baking dishes and line them with parchment paper. Pour the dough into the molds. You should get two cakes about 8 mm high. Preheat the oven to 140 degrees. Place the cakes in the oven for 2.5 hours. After cooking, leave the cakes in the oven until they cool completely.
Step 5
Whisk the butter, icing sugar, condensed milk, vanillin and cognac in a blender. Set aside half of the resulting mass, and stir cocoa in the other half.
Step 6
Place the first crust on a flat plate and spread thoroughly with white cream. Add the second crust and cover with the cocoa cream. Thoroughly coat the sides of the cake and sprinkle with nuts. If you have some cream left over, you can use it to decorate the top layer of the cake.
