Cake "Khreshchaty Yar"

Category: Confectionery
Khreshchaty Yar cake

Ingredients

Brown dough:
Melted margarine 250 g
Sugar 1 tbsp.
Cocoa powder 2st. l.
Eggs 3 pcs.
Flour 1 tbsp.
Sour cream 3 tbsp. l.
Slaked soda vinegar 1 tsp
White dough:
Flour 2.5 tbsp.
Margarine 200 g
Raw yolks 2 pcs.
Sour cream 2 tbsp. l.
Egg white 2 pcs.
Sugar 1 tbsp.
Nuts 1-2 tbsp.
Cream No. 1:
Butter 300 g
Condensed milk white 1 can
Cream No. 2:
Sour cream 0,5 l
Sugar 1 tbsp.
Vanilla

Cooking method

  • Of brown dough bake 2 cakes, or you can bake 1 (which is easier) and cut it into two cakes. Bake in a parchment-lined pan. Since the dough is bulk, check the willingness with a splinter. Bake at 180 degrees until tender
  • White dough:
  • Grind flour with margarine, raw yolks, add sour cream.
  • Beat the egg white with sugar until froth. Roll out 4 cakes from white dough, grease with whipped egg whites mixed with nuts (any) and bake. Baked at 180 degrees until the proteins dry (about 7-10 minutes each)
  • Cream # 1:
  • Whip butter with condensed milk.
  • Cream # 2:
  • Beat sour cream with sugar and vanilla sugar until froth. If the sour cream is thin, add a little cream thickener.
  • Assembly:
  • Brown cake - sour cream - white cake with proteins up - butter cream - white cake with proteins down - sour cream - white cake with proteins up - butter cream - white cake with proteins down - sour cream - brown cake.
  • Khreshchaty Yar cake
  • As for my taste, this is just a delicious cutter, and how delicious it is ... mmm

Note

I have been baking variants of such a cake for a long time under the names Mishka, Dar Kiev, etc. with minor deviations and from a series of similar cakes I chose this one as the brightest in taste and cut. The truth made changes to it. I took boiled condensed milk, and even put more than 2 glasses of nuts

korsar
That's so beautiful!! And sho there on the sides and on top ??? How to create all this ??
valvery
On top of the Russian jelly marmalade, but it was not enough for such a cake with a diameter of 30 cm, the weight of 5 kg had to be added from mastic, watermelon slices, tangerines, plums, strawberries, apricot with a bone, I don’t remember what I sculpted, only in the photo I see where my work And I took the sides with straws in chocolate and applied it directly to the cream and it held itself wonderfully, the bow was purely for force. It would be cooler to pick up chocolate cigars, but that would radically change the price, but it’s cheap and cheerful!
Ksenia*
And what portion of this cake did you take for 5 kg of the finished cake?
valvery
Only two norms, but keep in mind that the whole decor is heavy, almost 1 kg
Ksenia*
Quote: valvery

Only two norms, but keep in mind that the whole decor is heavy, almost 1 kg

Sorry for the importunity. And 5 kg together with the decor or 2 servings of the cake give 5 kg of the finished product at the exit without decor?
Kamusik
Valyusha, what is the base recipe for what cake diameter?
valvery
5 kg is the total weight, without registration, four kilograms!
Nobody wrote about the standard size at the time when I wrote this recipe, I don't even know, maybe 24 cm will be optimal?
Ksenia*
Thank you very much, Valya !!! And then she bombarded you with questions.
cake machine
Good day. Please tell me what diameter of the mold you take? And another question. I baked this cake. Delicious delicious, but I get a very low chocolate cake with melted margarine. I do not know why, it falls completely. baked with soft margarine, like nothing ... A glass of flour is not enough for a pack of margarine?
valvery
cake machine just above I wrote that it was for this cake that the shape was 30 cm and two portions were taken. And with regard to margarine, the situation is quite funny. I understood "melted margarine" as a margarine that was melted, thus removing excess water, and then it froze at room temperature. that's how I use it. There were no problems with the dough, but in principle it is also a soft margarine, although the qualities of melted margarine change, just like butter. Well, if you succeed with soft margarine and tasty, then this method of preparing dough takes place !!!!
Now with regard to flour.Sometimes it is not enough, but not critical, and the density of the dough depends on the quality and quantity of flour and cocoa, well, I can already see it from the dough, and if I see it, I correct it along the way. But for a year now I have been using Overt cocoa and the same flour, and I am definitely investing in these proportions
cake machine
Quote: valvery

cake machine just above I wrote that it was for this cake that the shape was 30 cm and two portions were taken. And with regard to margarine, the situation is quite funny. I understood "melted margarine" as a margarine that was melted, thus removing excess water, and then it froze at room temperature. that's how I use it. There were no problems with the dough, but in principle it is also a soft margarine, although the qualities of melted margarine change, just like butter. Well, if you succeed with soft margarine and tasty, then this method of preparing dough takes place !!!!
Now with regard to flour. Sometimes it is not enough, but not critical, and the density of the dough depends on the quality and quantity of flour and cocoa, well, I can already see it from the dough, and if I see it, I correct it along the way. But for a year now I have been using cocoa from the Overt company and the same flour and have definitely invested in these proportions
Yeah. thank you very much for the detailed explanation. : rose: I'll try to heat the margarine and use it soft. And then I used it liquid.
valvery
cake machine yes, not at all! I get to everything myself by trial and error
Valentine 7
Thanks for the recipe,: girl_curtsey: I hope I succeed.
echeva
do i need to soak brown cake? do we actually love impregnations .... or is this cake fundamentally not wet?
Masik
Hello, very appetizing cake! But somehow I am skeptical about margarine, and if you put butter instead of it, will it work? Given the fat content of the oil, can you put it in a smaller amount?
Elya_lug
Valentina, I came with gratitude for a very tasty recipe. A very interesting and awesomely tasty combination of cakes and cream. I did everything strictly according to the recipe, only for sour cream I took 50 g of heavy cream, 450 grams of sour cream 25%, sugar and a bag of cream fixer. Kuma ate the rest of the cream with a spoon and said that this was the most delicious cream. My guests were also delighted with the cake. I remembered that I needed to take a picture only when a tiny piece remained.
Khreshchaty Yar cake
geisika
Catch my cutter. really liked

Khreshchaty Yar cake
CBETLAHA
Girls, I'm baking this cake now. I baked a dark cake. Everything is exactly according to the recipe. He got up and sat down. She took it out, cut it, but inside it was somehow incomprehensible. As if already soaked. Cool ... I don't understand what I did wrong. Kept in the oven for 45 minutes.
ychilka
He is a "lump" as they say ... Baking powder let down, either a little, or of poor quality. If it is not completely knocked down, you can layer it, if you have time and desire, you can redo it.
CBETLAHA
Quote: ychilka
He is a "lump" as they say ... Baking powder let down, either a little, or of poor quality. If it is not completely knocked down, you can layer it, if you have time and desire, you can redo it.
And there is no baking powder in the recipe ... But I had thoughts to replace slaked soda with baking powder. But I decided to follow the recipe strictly ... Well, they learn from mistakes.
flokss
Khreshchaty Yar cake Here is my yar) I liked it. Tasty and not sweet. Tight enough and nice under the tight fit
ZeZe
Valentina, well, or the girls who made this cake ... I baked a dark cake, I rose well, but with white it seems already a problem ... for some reason, when the cake was rolled out, it turned out to be too thin, mm2, probably, and here's the problem with proteins ... proteins according to recipe 2, and sugar is 1st ... is not it too much for so many proteins ... whisk, whisk ... but they don't whip ... just a thick viscous mass turned out ... just leave and spread on the cake, or do you need to finish off before the sugar dissolves ?! I don’t even understand ... but what about nuts ?! I took peanuts, chopped them a little with a rolling pin ... just add them with a spoon to the proteins? and they won't settle at all ?!
flokss
Hello. My cakes were also thin and thinly spread with protein cream. We don't like peanuts, and that's why I did it on walnuts. Perhaps the question is in the proteins (I beat cold proteins and powdered sugar). To get beautiful layers, the thinner the better).And about the nuts, I mix them into the whipped whites and then spread them over the cakes with a spoon.
ZeZe
Tatyana, thank you very much for your answer ... all the same I did everything according to the recipe ... I was terribly afraid, because I did it for the first time, also to order ... but we liked the cake sooooooooooooooooooooo both ourselves and the customers! the shortbread cakes were too thin but soaked perfectly and there was a perfect combination of chocolate cakes, shortbread cakes with meringues and nuts ... yummyaaaa !!! I really liked the cake! I made 1 norm in the form of 27x34cm, after assembly without alignment, the cake weighed 3.2kg .. I had to cut off a lot (but they themselves drank tea with a treat) to keep within the weight! Now I will recommend it and often bake it for myself ...
Here's my cutaway:Khreshchaty Yar cake
and this is a cake: Khreshchaty Yar cake
echeva
ZeZewhat a master you are! Your cake is a work of art! BRAVO! And I will definitely take Kievsky after your photos!
ZeZe
Quote: echeva
ZeZe, what a master you are! Your cake is a work of art! BRAVO! And I will definitely take Kievsky after your photos!
oh, thanks for such a review of my cake ... I ... and even a master ?! nooo, I'm still far away ... I still have to study and study! but thanks anyway, I will try!
flokss
Yes, it's beautiful. I also liked the cake first of all for its density. Everything turns out smoothly and beautifully. He is certainly very satisfying))
ZeZe
Yesterday I made Khreshchaty Yar again ... we ourselves cannot live without it, what a treat ... yesterday I did everything according to the recipe, but I made a cake 24x24cm square, and made not 4, but 6 shortbread cakes ... soooooooo ... but in the proteins I added not peanuts, but walnuts .. so it turned out awesome ... sooo tender shortbread cakes with meringue and walnuts, plus so many layers of cream ... it turned out generally fabulous ... delicious, gentle, it melts straight into mouth !!! and moderately sweet ... nourishing, of course, but we didn't even have enough scraps to drink some tea, so we wanted to cut off a piece of cake (which is to order) ... I just regretted that I didn't cut it out any more, it still turned out to be overweight ... but so at least you yourself would have drunk some tea ... unfortunately there is no photo of the cut, I even forgot to take a picture
And by the way, it aligns perfectly and keeps its shape super! so now I only recommend it to both my own and my customers !!!
Bounty
Well sooooo delicious cake, thanks!
kotopanda
The cake is fabulous! I will definitely bake it more than once !!! Everything worked out the first time, gobbled up in flight! Thank you very much for the detailed recipe!
Khreshchaty Yar cake
tamarisk
Thank you very much for the detailed and delicious recipe. Everything turned out the first time. SOOO TASTY CAKE. my photo report Khreshchaty Yar cakeKhreshchaty Yar cake
Mamus
Valentina and other girls, who made this cake, tell me about the "white" cake, at what t to bake? Yesterday I did it, but I just couldn't understand at which t is better. If you do less t, then the shortbread cake remains unbaked, and if you do more, then the meringue becomes brittle. ... What am I doing wrong? I collected the cake, but it was very difficult to coat the cakes with brittle meringue, especially with butter cream. Can I cover it with butter cream under the mastic, or would it be better to use ganache here?
Mamus
That's what I did! Very tasty! And satisfying! Very dense and heavy (by weight). And sweet enough! Thanks for the recipe, but I really want to clarify the white cake. I want to do more, and so surely everything works out as it should!
Khreshchaty Yar cake
flokss
Hello. I bake about 180. I can't say that the meringue is very crispy ... It seems to me that under the cream it will just "reach") I focus on the bottom cake and put the stove on convection. In principle, for the sake of interest, I sell it today. I just decided to do it for my sister on the DR)). At the expense of sweetness, I've been thinking. I added a little prunes to the cream ... maybe that's why I liked it .. And about the density .. I really liked Dense and cut well at the same time ... well, nourishing of course))
Mamus
Tatyana, thanks for your answer. I got very brittle straight, pieces of meringue bounced off even when I removed the white cake from the mold. Maybe you did the meringue wrong?
flokss
You know, maybe it's just a bit too much protein or too much overexposed. Protein is such a thing ... that's how when ...I looked and it turned out like this ... From the beginning, I do 180 degrees and then, as it starts to bake, I set it to about 150. and a little more ... You probably just need to experiment a little and I think that everything will work out .. You can't spoil it .... although .... my biscuit got a hat this time)))
Mamus
I did it again, now to order. Already it turned out better. So the question arose, but after kneading the shortbread dough should be sent to the refrigerator? After all, if I make cookies from shortcrust pastry, then I keep the dough in the refrigerator for about half an hour, and then roll it out. Maybe this is my mistake? And the customers really liked the cake. I think there will be more people asking for this, so I want to achieve what would be perfect
Khreshchaty Yar cake
flokss
Pretty !!) I don't defend the dough ... I make it right away. More precisely, I spread it on a circle and immediately put the squirrels and nuts.
Netkihol
very tasty cake, I laid out bananas between the meringue cakes, we liked
Netkihol
Khreshchaty Yar cake
Netkihol
somehow it happened, but the cutter Khreshchaty Yar cake
Netkihol
Khreshchaty Yar cake
vikikika75
Good evening, I have never baked such cakes, but the customers want it with condensed milk, and with nuts, and with meringue, and not dry, and not cloying, and so that the bear is like a real one. Judging by the description, the taste is exactly what they want, but what about the sculptural properties? Please, tell me, will you be able to cut a bear out of such a cake or does it not lend itself?
Elya_lug
vikikika75, no, it won't work, the cake is very tender inside. Alternatively, make this cake, and sit on top of a little bear from "potatoes" or mastic.
vikikika75
Girls, maybe someone will be useful, I took a chance and decided to cut the lying bear out of this cake, more or less kept the shape, cut out normally, did not crawl Khreshchaty Yar cake
Klionid
valvery, tell me, please, is it possible to replace the whole sour cream with animal cream? Or is sour cream fundamentally needed to saturate the biscuit?
Letka
Thank you! A very tasty cake and it is not as difficult to make as it seems at first glance. I made half of the norm, it turned out 1.8 kg.
Khreshchaty Yar cake
Renatulьka
Made it to order. According to them, delicious! I tried trimming myself, I liked it too, I love meringues !!! The cream was made with creamy sour cream, and the rest is the same as it is written, only boiled condensed milk. Thank you! I already want to make myself for some holiday!

Khreshchaty Yar cake
Gulnaro4ka
Please tell me, can I make this cake in advance? Will the meringue be crispy on the second - third day?

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