Cake "Kiev"

[Painting]

Painting, Elya_lugyou girls

Girls, I am again in doubt ... still collect a cake from 2 cakes or from three?
I have three, I baked with a margin, because the first time.
What is the height of the cake with 2 cream?
is it too short? Or is it done like this, for 2 cakes, which is in the store?
My cakes are 24 cm, well, I will cut a little in a circle for evenness, another centimeter ...

[Aprelevna]

Aprelevna, I baked 3 cakes to a diameter of 24 (I got 1.3-1.5 cm in total for 100 proteins low), I got a cake of 7 - 8 cm.

I make cakes with a diameter of 24 cm. (100g of protein per cake) the thickness of the cake turns out to be 2.5-3 cm. I think that from two cake layers the cake is just what you need.
And if a cake of this diameter and from such a proportion of protein turned out to be 1.5 cm high = this means that the cake did not work out, it sank.

And if the cake of this diameter turned out to be 1.5 cm high = this means that the cake did not work out, sagged

I initially had a little mass, when I distributed it in shape, I understood. what will be a low cake

My cakes are 24 cm, well, I will cut a little in a circle for evenness, another centimeter ...

I bake a cake on paper. I draw a circle on it, dump out the mass, level the top with a spatula and then level the edges-sides in a circle. If the mass is done correctly, it will not blur and retain its shape. After baking, the crust is even and will not need to be cut. When trimming and leveling the finished cake, there is a risk that the cake will break.

I initially had a little mass, when I distributed it in shape, I understood. what will be a low cake

I'm not a cake maker at all, it's even inconvenient to give out advice, here without me there is a lot of ASOV. I just love this cake since childhood. And now I often bake it, so I have already passed all the stages.
Marina, something has gone wrong with you, so you yourself saw it in bulk.

I did it only once, and decided that I just need to take a form for 100 proteins of 22 cm. The cake is very tasty, the mass did not settle, did not spread ... Now you need to try more, still achieve 2.5-3 cm.

I've already tortured everyone with my questions
and the cream stated in the recipe is enough for a layer and decoration, if you still collect three cakes?
Girls, thank you very much for messing with me

I did a double portion, a little left to align.

No, this recipe is for two cakes. And in my opinion - back to back.
The cream from the recipe is very tasty, maybe that's why it is so to me. But there are also not lovers of fatty creams, so for them, probably, it should be put less.

oh, girls, I'm lying around ..... put the cream on, so my eggs are curled up
It's a pity to pour 400g of sugar, strain it through a sieve, oh, kapets ...

[Aprelevna]

Aprelevna, how is it with the cream? Did you manage to fix the situation?

[Elechka]

Elechka, all right! I collected the cake.
The cream turned out beautiful and ooch. delicious, of course, too sweet for me,
But I don't eat sweets, and the customer will report back tomorrow.
I filtered the cream and all the yellow dots, apparently from the yolk that remained in the strainer,
chilled and beat with butter. All right!

[Aprelevna]

Aprelevna, well! now you can suggest a new composition, it is very tasty.

girls, hello to all lovers of Kiev)) I have a question, I'm doing it for the first time)))) yesterday I put 100 grams of squirrels to ferment on the first cake, now it's in the oven. Today I bought pasteurized whites in a tetrapak so that the eggs do not transfer, my yolks do not live up to disposal. I poured these proteins into a jar, and they look so strange ... and I don't know if they will ferment ... did anyone of these make? will it work?

I had to answer my own question myself))) everything worked out, the cake is the same as the first one, only lighter, although the time and temperature seem to be the same. there were no special bubbles on the surface of proteins neither the first nor the second time, it withstood and baked for 24 hours. 2-2.2 cm high, with a diameter of 20 and 22 cm. The smell is amazing, the taste is excellent! True, I never ate a Kiev store, there is nothing to compare with) I did not make the cake for myself, so I will not try it in combination with the cream. weight about 1.1 kg, height 5-5.2 cm. with decorations I have bad, especially with cream)))
Thanks a lot for the recipe

You have a beautiful cake. I didn’t see your message, but if I did, it’s unlikely that I would suggest anything. What kind of animal is this - pasteurized proteins, we don't have such a miracle.

You have a beautiful cake

Thank you)
we sell whites and yolks separately in tetra packs, one kg each, but I probably won't take more, it's a very large package)

Hello everybody! And I am with a photo report. Made a cake more than once, the cake is amazing !!!
The first time I did it to my parents for a golden wedding. Decorated with icing.

Made from 4 cakes of 200 gr. proteins on the whole baking sheet. It turned out sooo tasty !!! but the cut was sooo zhaaalko !!!!!
The second time on March 8, decorated with protein cream.

And today, already baked to order))

Aprelevna, I baked for a diameter of 24, 3 cakes (I got 1.3-1.5 cm low for 100 proteins), I got a cake of 7 - 8 cm.

Girls, take a new one .... Although I read on the forum, for about three years ... Now I baked 2 cakes to order, and in a layer of cakes from "Kiev" .... I thought thin ones would turn out in the form of 30 cm by 93g of proteins turned out according to 3 cm ... but I didn't need such high ones ... I saw off the excess, a whole bag of crumbs turned out. Before that I baked for a test, chopped the nuts in the combine, not finely, but as I added them to the proteins, they sat down and a pancake came out 1 cm, but now I just crushed a little with a rolling pin and the proteins did not sit down ... and the cake rose during drying, but then failed. Thank you, I learned a lot here!

in the form of 30 cm by 93g of proteins, they turned out to be 3 cm ... but I didn't need such high ones ...

Well, how did you do it?
I baked a cake today, in the form of 24 cm from 120 grams of protein at 150 degrees in 1.5 hours it was beige, but it was written for two hours and I went to calmly lay the baby. It turns out in vain ... Two hours later, he burned out, I know everyone's ovens are different, Seleznev in his recipe generally suggests setting at 160 degrees for an hour. By the way, the height is only 1.2 cm, the nuts in the proteins may have been interfering for too long ... The question is, which cakes should be ready, soft inside? Or is everything like a meringue? In our stores they sell Kievsky with soft cakes inside, and I thought that it should be so. What are they according to this recipe? Tell me please

[Klionid]

Klionid, Anastasia, at the beginning of the recipe, Oksana writes that the cakes are dry. I baked for the first time as given in the recipe, 2 hours. The cakes also turned out to be beige and dry inside. I like the cakes in this cake with a soft center better, so next times I baked it for less time, but at the same temperature. I was pleased with the result. Baked at 150⁰ 1 hour 15 minutes.

[Husky]

Husky, Ludmila, thanks for such a quick response, I’m getting a new portion already))

Cream.
Initially, start doing, as in Oksana's recipe. But after trying the mass with sugar, I realized that it was too sweet for me.
For 200 sugar that are given in the recipe, I added an additional 1 egg and 90 g of milk.
Oil added only 150 g (it was necessary to add 250 g according to the recipe) + 470 g = 620 g

Is the cream not very rubbed in such proportions? Me and the cakes seemed very sweet, I will probably reduce sugar

[Anastasia]

Anastasia, in a classic cake, the cakes should be completely dry and very light, almost white. I selected the temperature for my oven. The first time turned out to be dark, the second time exactly the same as in the cake, which was baked in the good old days at the factory. Karl Marx in Kiev.

[Anna]

Anna, it means that I have not tried the real Kiev, it turns out that I expect from the recipe not at all what I should be trying to under-bake as Ludmila suggested, maybe we get our usual local Kiev. The whole family will come, we will baptize our daughter, I want a perfect cake

[Anastasia]

Anastasia, for me, the already diluted proportion was sweet and a lot of oil for that amount of cream. Subsequent times I made this cake with charlotte according to my own recipe. For me it is less sweet and lighter.

Girls, I did it ... That's how it happened ...

And it's scary to try, so you want to get it ...

[Vika]

Vika, very nice!
don't be afraid - it's delicious !!!

[eye]

eye, thank you, Tanyusha, we will try today, I will definitely tell you (whatever it is - well, I usually don’t get meringue) and I will try to lay out the cut

[Kinglet]

Kinglet, Vika, the cake looks wonderful !! I'm sure the cut will be just as gorgeous !!
And it just can't be tasty. I know I tried !! the cake is especially tasty after being infused in the refrigerator for several days !! mmmmm

[Husky]

Husky, Lyudochka, thank you very much, I didn't have enough cream for decoration, but I even like it - no need to dry my head, where to put the leftovers I read about your "on the fifth day", I plan to try :) Although, before that, Lyuda, I met my daughter from the trip with your mint with white chocolate and Bavarian mousse (I reported there in Temka) - I thought when we would eat it, but he was gone the next day. But I was somehow more confident in him, and Kievsky - this is aerobatics for me, the cakes "rang" when you knock, only from above, from below they were softish, well, there is not much left until the evening, let's try, what did I do there

[Vika]

Vika, I already wrote in Kiev that I like it better when the cake seems to be dry. but at the same time, when cutting, it does not crumble, but is cut, but the truth does not reach for a knife. And neither dry nor wet. The first two times I dried the cakes completely, but the next times I changed the time and got a slightly different result. I liked him more.
I read a report on mint. The clever girl who did it and the clever girls who ate it so quickly.

Luda, I also changed the time, but if necessary - I have a gas oven, the minimum declared there is 150 degrees, but in fact (in the sense, with a thermometer) - 165. The cakes (I baked two at once in small forms) quickly became ruddy , therefore, after 20 minutes, at 150, dances with tambourines began - the oven either opened, then closed, then remained with a matchbox - which I just didn’t do.In total, the cakes were baked for about 1 hour 35 minutes and cooled down for 20 minutes already turned off oven. So I would also like to achieve such a result, as you describe - not dry and not wet, well, the most important thing for me is that there is no caramel inside, so I'm worried about this now, because the bezeshki baked - there was a seal inside, but for me I really don't like it

Girls, here's the cutter

I don’t know if it should be like this or not. We liked our taste, even dad, who, due to his age, does not respect cakes with nuts very much, with great pleasure ate two pieces and kept it for himself. Compared to Roshenovsky Kievsky, ours was more moist and softer, well I deliberately tried not to fry and dry too much, but, probably, the middle should still be drier, I don't even know ... In any case, I'm happy, for me this is a super complex recipe precisely because of the peculiarities of the baking process, but the cake it turned out to be quite edible :) Oksanochka, thank you so much for the recipe and detailed description, if not for your work, I probably would never have dared to go to Kiev Luda, all the girls, thanks for the support and for the discussion - you read Temko - everything is not so scary and it turns out even for me I recommend everyone to try it, the recipe is worth it.And one more thing: until recently Roshenovsky Kievsky was the only exception from the confectionery that we have not bought in the store for a long time, We took it, because I myself did not know how to cook it.Now I will improve and there will be no more exceptions - homemade TASTY

[Vika]

Vika, great cut! so porous. I don't see him being wet and reaching for a knife. If this was not the case and he was cut, then everything is fine. And of course homemade cake tastes better. And most importantly, you know what you made it from. And since dad checked out the cake, then it definitely turned out. And if you do it several times, you will catch what the structure of the cake should be. All comes with experience. And most importantly, you did it, but you were afraid and believed that you could not do it. But no !!! You did it !!

[Husky]

Husky, Lyudochka, no-no-no, he did not reach for the knife, he cut like a purchased Kiev one - with a crunch a little and a little with effort. Now my daughter's godmother just tasted it, so she noted that "this is a real Kiev, only tastier, because homemade and still very tasty cream") So, girls, dear, thank you very much for believing in yourself

Girls, and coarsely chop the nuts or what? And how long does it take, approximately, to beat the whites with sugar?

[Larissa]

Larissa, I chopped nuts coarsely, it tastes better, I can't say about proteins in time, since mixers, combines are different in power, I beat them to strong peaks, like meringue.

[mms]

mms, Thank you!!! I went to bake!

[Larissa]

Larissa, good luck !!! I like it very much, and customers too

Girls, my color is correct, it seems dark.

[Larchik79]

Larchik79, it seems to me normal, it will be delicious.

[Elya_lug]

Elya_lug, thank you, I hope

[Larchik79]

Larchik79, it will be sooooo tasty, no need to look at it, you need to eat it faster :)))

[Kinglet]

KingletSo this is a custom cake so I won't try

[Larchik79]

Larchik79, ah, ay, ayayayayay, how annoying (no, well, in the sense: there are orders - it's good, even excellent), but, Larochka, urgently bake yourself tomorrow too, is it possible with yourself :))) seriously: the cake looks very good, it seems to me that you will bewitch this customer with such a Kiev one forever :)))

Hello girls !!!! Tell me, please, I just read that the cake should be infused for 3-4 days. And if you collect it tomorrow and eat it the next day ???
And one more question if you bake the cakes now and after baking after 2 hours collect the cake. So it is possible?

[Irina353535]

Irina353535, it happened to me that I baked and immediately collected, did not notice the difference in the cakes. But the cake should still be brewed. In a day, the cake is not yet sufficiently saturated with cream, there is no "unity" of cakes and cream, it is tastier when it is in 2-3 days.

Always at Kievsky !!! used cashews and only cashews. Any other nuts will make the cake different.

I always bake two cakes at once, only I take forms of 20 cm. The torus will just be higher and that's it. The dough settles quickly, so you need to bake the cakes at the same time. I withstand ready-made cakes for a day. There were no problems.

I missed the Kievsky twice. First, I took dry protein. the cakes did not rise well and were tough. The second - (I always say that the best is the enemy of the good) decided to take powdered sugar instead of sugar. On the contrary, the cakes turned out to be too light and sagged a little under the cream in the middle, but they tasted gorgeous.