Cake "Khreshchaty Yar"

And another question: if you make half a serving, how do you divide three eggs correctly?

[Gulnaro4ka]

Gulnaro4ka, my meringue does not crunch even in a fresh cake, such a toffee is more.

Thanks for the recipe! Delicious cake!

The cake is awesome. All guests liked it.

[valvery]

valvery, tell me - in cream of what fat content to take sour cream?
And even earlier I asked a question about the impregnation of the dark layer - can I? won't it? or does sour cream saturate enough? mine love wet biscuits, but I doubt whether it will be wet when it is wet?

delicious cake !!! Thanks from all my family !!! Well sooooo satisfying. And so big! Butter cream was made from chocolate butter + condensed milk ... and I am not a master to decorate ... but VERY TASTY !!! and not difficult at all. ...

I show off my cake)) Everyone liked it, all the guests checked it out. But ... I personally found it too sweet. The chocolate crust is not completely baked (but this, apparently, is the fault of the oven). But the meringue layer ... Was it supposed not to resemble a meringue? I have it in 10 minutes. the squirrels really only had time to grab onto the top and that's it. When I ate, my teeth creaked. Not sugar in proteins, but the proteins themselves, since only the top was hard, but everything inside was soft.

Delicious cake!

Irina, please tell me what size of form is better to take for the whole portion? Or 1/2 serving?

Irina, please tell me what size of form is better to take for the whole portion? Or 1/2 serving?

I do it for a portion. I did it in a multitude (about 22 cm) and in the oven, 26 cm and 24 cm. Better, of course, by 22 cm, then the cake is brown higher and it is easier to cut, and in terms of the quality of baking, it tastes better from the oven. I also did it with walnuts and peanuts. Delicious in both options. The weight of the cake without decor is 2 kg.
Here is the cut) Here is a form of 24 cm.

[Irina]

Irina, Thank you, Irinka !!! : rose: So appetizing) I want to make it on N.G., so questions have arisen) Did you do it strictly according to the recipe? I am interested in white dough with meringues, I have a recipe with OK, everything is the same as in this recipe, only in the white dough there are 4 yolks and 3 stems. flour. And there are 4 squirrels in the meringue ... I'm a little confused ...

[Nataliya]

Nataliya, Thank you! Yes, strictly. I tried a different proportion of protein and sugar (for 1 protein 50 g of sugar) it turns out worse than in the recipe. And it is better not to mix proteins with nuts, since then it is difficult to apply on white dough. I sprinkle on the squirrels and then sprinkle on the nuts.
And I haven't planned a New Year's cake yet)

Yes, strictly

Thanks, understood)))

haven't planned a New Year's cake yet)

And I'm such a hurry)))

I also pick up a cake for ng, but from the description I did not understand whether the meringues remain themselves, that is, dry and crispy, or is there such a thin layer that it melts?

[Tatyana]

Tatyana, I made this cake several times. I can say that the meringue remains crispy, the cream is soft. At its core, the cake is very unusual. A combination of creams, nuts and crispy meringue.

[Lena]

Lena, thanks, then like it!

[Tatyana]

Tatyana, Nothing))) will definitely like it. Delicious, hearty, unusual cake

I started baking cakes recently, but this cake became my favorite the first time)) I baked this cake several times already and I do everything strictly according to the recipe. The base turns out to be crispy, and the cake is very tasty, like all guests)) Happy New Year everyone!

Thank you very much for the recipe for a wonderful cake !!! Did on NG - everyone really liked it !! Very tasty and satisfying)

Help out, dear ones. We ordered such a cake with cherries. I will bake a portion, but I do not know how much cherries (frozen) to take and in which cream is it better to add them? The cake was ordered in the form of a cat, not 3d. in what form is it better to do) I have a round 26 cm and a rectangular 37 * 24 cm tell me?

[Natatasha]

Natatasha, take 300 grams of cherries and add to sour cream. I made a cake in the shape of 26 cm and everything worked out great.

[Irinka32]

Irinka32, Thank you

The cake is certainly interesting, but needs some work. The first time I baked it strictly according to the recipe (half a portion). My feelings and my home: sooooo fat and heavy. The dark biscuit is no good: the oil is literally dripping from it. White flaky cakes were poorly baked, despite the fact that at first I baked them without meringue until half cooked. The meringue is also unimportant: the temperature is 180 degrees. not for meringue. After some experimentation, she finally brought out the most correct and delicious Khreshchaty Yar for herself and her customers. I give my recipe, I hope it will be useful to someone. I give the consumption of food to the form 20 cm. So: Chocolate dough - half a portion of the "Chocolate on boiling water" biscuit, bake one cake, stand for 12 hours, cut into 2 parts. Puff pastry: chop 80 g of hard margarine with 1 stack. flour, add 1 incomplete spoonful of sour cream and one yolk, knead a soft dough, divide into 2 parts. Roll out each part a little more than 20 cm (the cakes shrink during baking). Chop the cakes with a fork and bake at 180 degrees. about 15 minutes, hot cut to shape. A total of 2 puff cakes are obtained. Meringue: beat 2 proteins with 0.5 cups of powdered sugar (EXACTLY POWDER, not sugar, since sugar caramelizes in the oven and gives a brown tint). Furnace meringue in a mold at 100 deg. 1.5-2 hours. Cream 1: 300 gr. beat sour cream with 3 tbsp. l. sugar and fixative, add 120 g of softened plums. butter, beat until smooth. Cream 2: Boil 100 g of milk with 2 tbsp. l. Sahara; in a separate bowl 2-3 tsp. grind flour well with a small amount of cold milk, and stir in a thin stream, add milk with sugar to boiling over low heat, boil until thick, remove from heat, cool. In another bowl, beat 150 g of softened plums. butter with 100 g of boiled condensed milk and, whisking, add the cooled custard mixture a little bit. It turns out a very tasty and non-greasy cream. Assembly: Chocolate crust (you can soak a little with syrup or coffee) - cream 1 - puff crust - cream 2 - meringue - cream 2 - puff crust - cream 1 - chocolate crust. You can add nuts to cream 2. We put on impregnation in the refrigerator for 12 hours. Well, then we prepare a cake with mastic or decorate with cream. The weight is obtained (without nuts and without decoration, just a naked cake) - 1350 g.

[KamiLana]

KamiLana, Thank you very much!!! Took myself a note))

I liked the cake. Sooo filling and very tasty. There were no difficulties with preparation. I took the products strictly according to the recipe (except for proteins). Sand cakes turned out 6pcs (24cm). And took 4 proteins, respectively. I rolled it out on the reverse side by protvin. Since the number of interlayers increased, there was not enough cream for coating. Whipped a bag of ready-made cake cream. Tea cake, so no decorations. The chocolate crust resembles a brownie potato. I will repeat it unambiguously. Finished weight 2.8kg. Sorry for the upside-down photos. I never figured out what to do with them

Hello. The cake was made according to the recipe, I increased the amount of butter in the cream 400 g + boiled condensed milk. It would be tastier if sour cream hadn't let down. It turned out to be liquid, flowed out from the lower layers, and on the upper one, when cut, also flowed. But this is already my oversight. Next time I will weigh sour cream or take separated. It was still delicious. Thank you.