Cake "Kievsky"

[Zmeika]

Zmeika, I also read about cashews, only the cost of the cake will be really cosmic. In addition, I tried with him even during the period of not such huge prices for nuts - I did not feel any special difference, honestly - I am not a gourmet, however

I have been making this cake for myself often and for a long time. Cashews are somehow not particularly expressive in these cakes.
I do it with peanuts, I didn't find any special taste differences in the cakes. Although I really like cashews, my favorite nut.

I guess I'm picky. For me, the difference between cashews and peanuts is like between meat and offal. I make this cake regularly, but not often.

Me between the nuts themselves - yes, the difference is palpable, but in the cake, the peanuts seemed even more expressive to me. And my favorite is almonds. I liked him the most

And my favorite is almonds. I liked him the most

I'll have to try with almonds.
Do you pre-fry the almonds for these cakes? are you processing?
I love almonds, but the husks on them are annoying.

So the husk from the almonds is just very easy to remove. For a few minutes in boiling water and then the nuts themselves jump out of the skins.

I always roast my nuts for baking.

[Taia]

Taia, fry whole, then crush. I removed the peel somehow for a blancmange, I don't suffer any more garbage. And it is cleaned, if desired, quite easily, for sure Zmeika, said

Girls help

OOOOOO really want to make this cake. But there is one BUT - we live in Nicaragua. And here, firstly, a constant temperature of +33 and higher, and secondly, butter (and all dairy products) with salt ...
What kind of cream can replace the layer?

besides, I remember from childhood that my mother bought a cake somewhere (it tastes very similar to Kiev cake) and it stood at room temperature for a week before my birthday. And the cream there was something like a marshmallow or something. And smeared with white cream like a meringue.
I remember this cake sooo well, (although it was almost 30 years ago) since all week I walked around it licking it "where it is not visible"))

Any idea what kind of cake it was?

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

And I thought hazelnuts ?!

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

+1, with other nuts this is no longer Kiev

And my husband rejected the cream ..

Oh, what kind of husbands we have become picky))) That cream is not like that. then the dough is not very good))) Straight gourmets became) And mine is also like that)))

I already thought about it, that the matter is in oil. I take our local. in general, it tastes the best of those offered in stores. far beyond the edge it is taken out. but apparently for such a cream you need something else. Experiment if ... so I don't bake very often. that's why I asked what cream can I replace Charlotte

maybe too late. but I will shake it too)) If the butter stratifies when whipping, put the bowl in a steam bath, heat slightly. stirring and whisk again. the cream will again be smooth and shiny, she herself fell on not very good quality oil. They say that this happens because of the grade of the oil, now I take more expensive oil for cream

Girls, but my cakes didn’t work. Squirrels beat for 20 minutes to be sure, poured flour and nuts with sugar neatly, drew circles on the parchment. The cakes turned out to be good, but 20 minutes passed and they were blown away and wept as much as the princess is not shy. Baked at a temperature of 140g. So upset. Help with advice, maybe the pace should have been higher.

In general, the cakes must be baked first at 150 degrees for about 30-40 minutes, and then the temperature should be reduced to 120-100 and baked for another 1.5-2 hours, depending on the oven.

And if I take not fermented proteins?

To quickly prepare the proteins (without yeast), they must be passed through a sieve twice and they are ready). They are fermented in order to change the structure of the protein. and when you pass it through a sieve, the structure of the protein, magically, becomes the same as after the leaven))

[Irisik]

Irisik, Thanks I'll know!

I have never eaten a Kiev cake in my life, I don't even know which one it should taste like. But since this time after NG I still have proteins, I want to try to cook.
the question arose, everywhere they write that it is necessary to smear the cakes in the form, and if I do not smear them, but from the cond. squeeze the bag onto the drawn circle, will it work? I’m just afraid that in a day I won’t tear them off the paper, and if I still pull them out until they cool down, maybe then it’s not necessary to bake them in the mold.

[adelinalina]

adelinalina, I bake cakes out of shape.
I draw a circle on baking paper, spread the whole mass in the middle and level it. Then I align the edges with a circular motion of the scapula. It turns out smooth, neat cakes. Nothing and does not creep anywhere.

[adelinalina]

adelinalina, I always bake cakes on baking paper. We sell the Baltic in thick rolls, brown. From her everything flies off with a bang, or you can take the Turkish paklan, the effect is the same, only the Turkish one is several times more expensive. I put it out of the bag once. I liked it better with a spoon on paper and smooth with a spatula.

[Taia]

Taia, Painting, Thank you. I made the cakes today, the proteins are really unusual. just like the plasteeline, they all have it? however, when mixed with nuts under the junior op (we have teeth, so at the most crucial moment, mom regretted that she had decided to do something today) the mass settled a little and became loose. I put it in a bag with a nozzle. I don't know why I took the nozzle, it would be better to just put it in the bag right away, since the nuts got stuck in the nozzle. But for some reason I thought that it would be easier and faster this way. In general, with the musical accompaniment of the younger one, I urgently shook the whole mass back into the bowl, pulled out the nozzle, put everything in a bag with my hands, squeezed out the circles and leveled it with my hands. It turned out not tall cakes in the end, I don't know which cake will come out yet. In general, now I doubt that tomorrow they will let me finish it. But I really want to try

["Nut butterscotch in cream"]

I also baked ... something

I didn't get the cakes, I also fiddled with them for a long time and just sat them down even before baking. The nuts were hazelnuts. Baked for 1.5 hours at 120 * C with convection, baked naturally. The cakes turned out to be low, specifically creamy. But I went all the way: I made a cream and put together a cake. She did not decorate, but sprinkled with that very crumb only on top.

And the squirrels fermented, and the cakes withstood the day, and the cream-spread cake stood for 24 hours. I didn’t put it in the refrigerator, I decided that 13-16 * C at night they wouldn’t affect my kitchen, but the cake behaved “like a gentleman” and got a little soaked (the meringue was damp) - the cakes became caramelized. cut with a ceramic knife, they didn't give another

In my performance it was not "Kiev cake", but "Nut butterscotch in cream" You can put it on a separate recipe, only the cream is different, otherwise it does not match But my sister really liked it - it was too fatty cream My daughter just ate, the other 6 people did not try ...

Photo, sister clicked on the phone



Next time I'll do it, I'll reread the whole topic first. I have already found a bunch of my mistakes.

Although if the sister asks for "Butterscotch butterscotch in cream", you will have to repeat. I need to write down everything in detail, all my technology

https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/134944/20151230_133928.jpg here is my "Kievsky" For some reason, I can't insert a photo here right away. I'm studying, I'm sorry
In the context, no, because the lighting at the holiday was not very good and the photo was not successful. I decided not to exhibit at all.

Raisa, didn’t understand why you didn’t manage to insert the photo? You should have taken the top link.

Which top, where to copy? I try, try, nothing happens. If only through a radical, but it seems impossible ...
Oh, how did they end up here? Lyudochka, did you help?

Raya, I went to your gallery and put them out.
Look.
You go to your gallery.
Left-click on the photo you need.
It opens and there are two links above it
1. Picture in text:
2. Preview - increase on click:
To make the photo big, you select the first link. You copy it and paste it into the post where you want to post the photo.
If you want a small photo to be inserted, then select the second link and do the same as in the first case.
Then the photo will be small, but when you click on it, the photo will enlarge.

Oh thanks!!!! Now I will try to insert "Frezier" into the topic))

Raya, I went to your gallery and put them out.
Lyudochka, I did it !!!!! URRRRRRRRRRRAAAAAAAAAA !!!!!!!!!!!!!! Finally

Lyudochka, another question: how to sign a photo when uploading?

My son-in-law downloaded some kind of program. I do not remember. But I know that you can also make an inscription through Photoshop.
Raya, to be honest, I completely stopped signing them, since I am not exhibiting anywhere else, and here a bread machine is put on the machine. That's enough for me. I am not very upset if someone uses my photo. Therefore, it is not strong in signatures.
Maybe one of the girls will tell you who uses this function.

Yeah thanks! in principle, indeed, we throw our photos into specific topics, so we sign there already)) Lyudochka, with the next coming you! Happiness, health, new ideas, and of course, adequate clients !!!

Girls, has anyone tried to store the cakes in the freezer? What will they be after defrosting?

[izumka]

izumka, why in the freezer? They keep great in a kitchen cabinet in baking sheets. I kept it that way for the new year. They lay there for 2.5 months. It turned out to be a wonderful cake. On a cousin like the one still Soviet.

[Volume]

Volume, Thank you! I will do so!

Here, piled ...


The color is not so hot ... night ...

The color is not so hot ... night ...

Cool!!!!!! : bravo: I also go thinking about what to bake

[Kokoschka]

Kokoschka, bake ... Very convenient cake, bakes for a long time (in the sense of not one day), gathers quickly

I still remember the taste of the USSR-ovsky "Kievskoe", the present ones do not lie nearby ... I was in Kiev about five years ago, brought from there Roshen's ... well, that's not it, but this one is very similar ... I bake it regularly. .. As the current proteins are formed, I freeze them and as soon as the reason, bam, and bake

[SchuMakher]

SchuMakher, Mashun, happy birthday to you! May he be healthy, happy, prosperous and, of course, be loved by you for life and be head over heels in love)) A wonderful cake, and they also say that the doctors say that the handwriting is bad - they blatantly lie. That's what it means "Made by Bred with love "

they say - among the Dokhturs, they say, the handwriting is bad - they blatantly lie

Duc I am studying for the third time in the first grade .... "Slanting doubles" are our everything

Thank you, Vikul!

bake ... Very convenient cake,

I baked it once in my life. In the magazine "Rabotnitsa" it seems there was a recipe (this tab is still intact) from a restaurant chef, in general, an original recipe for this cake was given, in proteins at room temperature, etc. with all the nuances ... The cake turned out to be great ...
By the way, you need to be puzzled, otherwise the anniversary itself will soon ...

I still remember the taste of the USSR-ovsky "Kiev",

So I remember.

So I remember.

Masha, you are with your birthday boy, all the best to him and you, for many years to be in health and well-being.
The cake is gorgeous, beautifully decorated and I always say that the main thing in a Kiev cake is taste. It's nice when you see that people are eating cake and are silent, then they do not immediately start talking about something. Magic cake.

[Gaby]

Gaby, Vic, this is the only cake that I eat In this I cut it with almonds and nuts (which I scraped together in the house, in short), the taste is incredible, I even liked it better than with the classic hazelnuts

Thank you for your congratulations! Lyova dragged a piece of it to work (in addition to Pancho) ... They have only one doctor who claims that Kiev cannot be baked at home .. Gee, naive!

... Gee, naive

That's for sure))) We FSE can

The cakes were baked dry, but in different ways, one is normal, and the second with hollows inside, either a grotto, or a cave ... and from above, both are beautiful and neat

I did not put it in the refrigerator, I decided that 13-16 * C at night in my kitchen will not affect

from tse Europe !!! We have 26C

I still remember the taste of the USSR-ovsky "Kievsky", the present ones do not lie nearby ...

I was here at the end of last year congratulating a good friend - I baked a Kiev cake and a "loaf from those times", and said that this is greetings to you and your husband from the USSR, you can't buy this now, because they don't do IT anymore.

[SchuMakher]

Set aside the squirrels to sour, a day is enough for them? Girls, how do you beat them, steamed or cold? I rub it hot, I like it! But I want a Kiev cake from the USSR.
SchuMakher, Masha, they also bought Roshen's, nooooo not that coat!
I have one protein with salt, it probably won't turn sour.

I have one protein with salt, it probably won't turn sour.

may not turn sour ... Let them stand a little longer, I had more than a day

Girls, how do you beat them, steamed or cold?

room temperature it turns out that ... they are "sour" in the kitchen ...

not that coat!

and not a coat at all, so half a day is kind of filthy

Girls, you can pass proteins through a sieve and not put sour for a day.

[thrill]

thrill, in the sense through a sieve? I did not understand, I thought it was necessary to acidify, but through a sieve, what is this? liquefaction? I have 9 ordinary proteins in a warm kitchen, and one with salt, it was previously separated, I salted it (as recommended) By the way, salty-liquid.
Masha, did not direct specifics on g ..... fake! No, well, he's sweet, nothing at all; but the chocolate cream is not tasty, the cake is completely different, but in general, as you wrote: half a perden
I can hold it for a day, tomorrow I have to bake it in the evening and smear it, I want it for a boy's holiday, then fasting.