Cake "Kievsky"

Tinochka, what a charm, I have long been saying that in "Kiev cake" the main thing is taste and you can eat it with your eyes closed and enjoy this taste.

[Vikulya]

Vikulya, thank you As it turned out, my husband simply adores him, but did not think that he could be reproduced at home, now he is looking at our little lyalek, and I am sculpting a cake

But I have sclerosis: is this the amount of cream for the whole cake or for 1 cake? I baked a hundred times and forgot

[Masha]

Masha, I have enough for the whole cake

So it seemed to me that the whole

But I have sclerosis: is this the amount of cream for the whole cake or for 1 cake?

Her, this is for me alone, gee-gee

Girls, can you freeze already fermented proteins? I leavened them tonight, I wanted to bake them for a year. and now it turned out that I will only bake on March 5.

[Marina]

Marina, can!

[Marina22]

Marina22, Marish, I always freeze them, if I don't use them right away I made the last cake from 2-year-old proteins

[SchuMakher]

SchuMakher, well, since the doctor prescribed it, then you can, uryayaya
thanks, Mashun

[artisan]

artisan, thanks a lot for the recipe.
I baked Kiev for the first time in my life and tried it for the first time.
Insanely delicious. Guests came, local Germans, 3 people. Dare all, although this is not at all what they usually eat. I thought to treat the neighbors more, there was already nothing.
Here is the report.

I baked the cake at 150 degrees, there was no time to follow, it burned decently. I did not understand what was the matter ...

Marish, what about the convection oven?

Girls I came to the recipe for help. I want to bake, but I can't overcome all 66 pages of comments. Help. What should you pay special attention to? And yet, will it come out of peanuts?

[Irishkina]

Irishkina, it turns out, I bake peanuts all the time. There are no difficulties, the only thing is that the cake spreads a little, it becomes larger in diameter and do not dry it too much, until it is tanned, otherwise it is tasty, but firm

[Irishkina]

Irishkina, you need to know what your oven is capable of and be sure of the set temperature. Someone in the subject complained that their oven does not keep low temperatures.
I also always bake from peanuts. I tried to bake from all types of nuts, including cashews, which people insist on here, I did not like it. Cashews are my favorite nut though. I pre-brown the peanuts in the oven and peel them off.

Added Monday, 27 Mar 2017 1:39 PM

And also my IMHO.
The amount and composition of ingredients I have as an author.
Then there are retreats at mnu.
Here is the author of the recipe: "Mix 45 g of flour, 150 g of toasted and chopped nuts (cashews or hazelnuts) and 185 g of sugar" and mix with the whipped egg whites.
But the whipped proteins are significantly precipitated if you pour all this mixture of flour + sugar and nuts on top.
Therefore, I removed 100 grams of sugar from the mixture and add them to the eggs while beating. This makes the cakes much better.

[Tina]

Tina, I got it.
Taya, huge merci! I will definitely take a note about sugar and proteins

[Irishkina]

Irishkina, you are welcome!
I love Kiev cake since childhood, so I really wanted to learn how to bake it myself. Having gone through the inevitable, I began to get it steadily.

Baked the cake at 150 degrees

the first time I baked from a walnut, this time it was hazelnuts, maybe that's why it burned

[Olga]

Olga, if the oven is with convection, then the temperature should be lower in numbers

if the oven is with convection, then the temperature should be lower in numbers

Degrees by 15-20

Thank you girls !!! We will defeat him further

Hello everyone! I decided to bake "Kievsky", I studied the whole topic, took into account all the nuances and here is the result😀:
... (The photo really turned upside down - but it's not scary)
Tomorrow I will coat with cream, and since this cake is the second (and upper) tier, the question arose - is it possible to level the cake with cream cheese in butter? Or is it better to first cover with plaster based on charlotte? Help

[Minnikhanovka]

Minnikhanovka, I think you can use cream cheese, I usually level this cake with charlotte.

[Albinka (Alya)]

Albinka (Alya), thanks for the answer, and right there I want to clarify, is it possible to apply cream cheese directly on the cakes without a layer? Will they get wet?

[Minnikhanovka]

Minnikhanovka, to be honest, I haven't tried it myself, but if you make such a cream "standing" (I don't know how to put it right), in short, so that it looks like a charlotte in consistency, I think it's possible By the way, a great idea with cream cheese, you have to try it yourself , also ready-made Kiev cakes are.

[Albinka (Alya)]

Albinka (Alya), I want to layer with charlotte, and the question with cream cheese arose due to the fact that it is necessary to decorate with cream flowers. And Charlotte doesn't fit that well. And the cake to order, I'm afraid to ruin it.

oh how delicious it is !!!!! and what I was afraid of him before !!!! everything, a fat belly is guaranteed to me!

just melted a little. yesterday on the balcony it was +4 degrees, and in the morning it was almost +20.
Thanks for the recipe to the author and everyone who helped with advice!

[Tumanchik]

Tumanchik, oh, Irishka, she did not regret the cream

[Tumanchik]

Tumanchik, oh, Irishka, she did not regret the cream

aha! more, more !!!

Cake for the holiday on May 9

I have never cooked Charlotte cream, please tell me: is it possible to speed up the cooling by stirring the custard base or cover it with a film in contact and leave it alone? did not cook in advance. now I realized

is it possible to accelerate the cooling by stirring the custard base

It is possible if the container with the cream is placed in a container with ice or ice water. But stir often so that a crust does not form.

[Irisik]

Irisik, thank you!
everything worked out

[Tatyana]

Tatyana, to your health!))

Kievsky, weight 1.6 kg

Oh, and I thank you! Of course, it was not perfect, but for a home holiday, the main thing is delicious! Everyone liked it. For both children and adults.
I will definitely bake some more. It is very convenient that the cakes can lie down for several days.
Girls. A question for everyone. Or direct where to look. How to make chocolate cream like this rich brown? This is not the first time I make a charlotte with cocoa, but it is always beige (. I also tried alkalized cocoa, but still the color is pale, not that (

[M @ rtochka]

M @ rtochka, cook a simple charlotte and add 100-200 grams of chocolate or icing.

[M @ rtochka]

M @ rtochka, Daria, what for? Kievsky is not a chocolate cake, the taste of cocoa should not dominate here.

but about the color ... if I don't confuse anything, someone advised to dilute with alcohol for a rich color, but I'm not sure, ask a question in creams

[eye]

eye, I diluted cocoa with alcohol, this did not make the color richer. And I also always get a light cream, not chocolate color. And for contrast, a darker color is needed.
Therefore, the question of getting a more intense, chocolate color is relevant for me too.

[Taya]

Taya, somewhere I met that for a dark color cocoa needs to be mixed with fats or brewed with boiling water, but I did not try it myself, the color is not important to me

[Tina]

Tina, thanks for the advice.

[Taya]

Taya, somewhere I met that for a dark color cocoa needs to be mixed with fats or brewed with boiling water, but I did not try it myself, the color is not important to me

Otker cocoa (it seems so, Romanian) gives a sooooo dark color.

The author of the topic advised to dilute cocoa with alcohol, I did this this time, but did not notice much difference.
It is also advised to brew cocoa when cooking the custard base. But then you have to divide it in half, it's inconvenient. And half the butter.
And in the photo, almost everyone has a dark cream!))
How is it? Or add much more cocoa, not according to the recipe



It is necessary to read in creams. Probably there were such questions already

The author of the topic advised to dilute cocoa with alcohol, I did this this time, but did not notice much difference.

That's it, and I wrote about it.
The cake does not look spectacular when the desired dark chocolate cream is not available.

Otker cocoa (it seems so, Romanian) gives a sooooo dark color.

Thanks for the advice. Boom to look for such cocoa.

[Daria]

Daria, I use alkalized cocoa powder (Irca, Italy). Both the cream and the biscuits turn out to be dark and very tasty smelling of cocoa. I buy on the Internet.

[izumka]

Yes, here I have a Pudoff, also alcoholic .. (etc.)
the powder itself goraaaazdo is darker than Red October, but the color in the cream is still not the same.
izumka, and you put the prescription cocoa? Not increasing your dose?
Maybe it's really about the cocoa. I'll look for something else.

Not increasing your dose?

No, exactly according to the prescription. It all depends on the cocoa. Earlier, when I used another, I tried to increase the dose, but still it was not right.

[Daria]

Daria, maybe you have a fake?
When I used alkalized cocoa for the first time, not knowing its properties, I put it according to my recipe. So the dough was bitter and very dark. Now I put less in chocolate biscuits.

Of course, I can't say anything about this ... I bought it at Ozone. It seems like it should be normal. So it's not about biscuits, there cocoa is brewed, and the color comes out richer. And in the cream there is nothing.
Excuse me, I do not argue with anyone, in any case! This is all just my reasoning. I am only a family cake maker, I have little experience. Therefore, it is a shame when you rarely do everything according to the instructions, but the view is not the same.