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Cake "Kievsky" (page 6)

Olga
and why did I look here again .... I just want to run to ferment squirrels.
Fawn Pir
Girls, I don’t understand Che, Beat the first time 10 proteins (300 g) in Kenwood 10. It turned out on the floor of the bowl. Squirrels from the bowl did not jump out during turning. I poured sugar, beat it, added a mixture of flour, nuts and sugar, at this time a round whisk stirred everything at a speed. It became liquid. It is baked for an hour and a half, soft as a biscuit.
Nataly_rz
Olenka, beaten egg whites cannot be mixed with flour using a mixer. It is only necessary with your hands carefully, from top to bottom, so that they do not settle. I think Kievsky will no longer work out of these cakes. You can grease with some kind of cream, such as whipped cream, and so eat. And next time try again
Fawn Pir
Well, okay, let them gnaw like that Where else 10 yolks to attach
izumka
Kiev cake
Kiev cake

Here are two more of my "Kiev". Well, very tasty!
artisan !!! This is for you !
artisan
izumka , to your health !!!!

And the first cake, a very "Kiev" one!
izumka
And I did my second husband in DR, and he loves carnations very much ...
Rusya
artisan , last weekend made a double portion of cake at once. Guests came, they really liked it. Thanks again!!!!

Kiev cake
artisan
Very, very happy !!!!

Only now, the cream, on top, split
Rusya
Yeah. Knowledgeable people said it was because of the oil. If there is a lot of moisture (water) in it, then it will be so, because cocoa does not dissolve in water. I believed them a word.
artisan
And I have said more than once that you need to keep ready, a spare piece of butter. If suddenly this happens, add butter to the cream, and beat more.
Rusya
Oh, so I didn't listen carefully. I'll fix it!
BlackHairedGirl
Rusya Cakes - Very nice and appetizing! Well done !!!!!!!!!!!
artisan
Quote: Hairpin

... TRY TOMORROW!

So have you already tried it ??? Did I miss something ??? Where are the criticisms? Angry statements ???
I want to ask, who baked cakes without a mold? Simple on paper? I'm wondering if I draw the desired shape on paper (not a circle) the cake will not spread? Or you need to spread a little more, behind the lines, what would then trim? A?
Husky
Oksana, I usually almost report the protein mass to the drawn form. When baking, the dough diverges slightly and turns out exactly to size.
And also, I already told you, but I want to tell everyone to know! The cake becomes awesomely delicious dry and soft and soft in about five days!
For me, the cake was harsh at first. Seeing how my son-in-law was eating this cake by both cheeks (he just loves to crunch it), I asked him to hide (in the refrigerator) a piece for me. So he hid it so that I found this very piece only on the fifth day, and maybe more. Moreover, purely by chance, I completely forgot about him. Before throwing it away, I decided to try it !! In general, there was nothing to throw away. The cream did not deteriorate and I ate it with such pleasure !!!
It became soft and the nuts added such a charming taste to the cream that you will just lick your fingers !!!
In general, I understood that this cake should be made in advance and give it time to brew.
Mistressthanks for the recipe !!
Story
husky, thanks for the add. Old !!! comrades, gentlemen, how right now I don’t know ... but the cakes are without cream, just dry should to lie back ??? or not ? or if not dried, then dry it in the micron and not lay it off ??? how to?
artisan
husky, thanks! I am very glad that, like this, unexpectedly, you found "your" Kievsky!
Story , if your cakes are baked, dry, then

Leave the finished cakes for 12-24 hours to harden the structure.
(this is so in the recipe)

If the cake turns out to be soft, then it can either be dried in a micron or left in a dry room for a week.
Rusya
artisan, Huska has already answered. But the last time I just baked on paper, drew a circle of the required diameter on paper and laid it out. A little dough spreads during baking. So, it is better to under-deposit to the desired size somewhere around 1-1.5 cm.
chiran-n
I bake on paper almost always. I do not spread - sometimes the consistency is thicker than the mass for a regular meringue. I lay it out according to the drawn shape (yesterday I did it with my heart), unlike the meringue, it practically does not change its diameter. I don't particularly trim, but sometimes I cut off the excess in places (on the assembled cake, and plug the voids with scraps.

After laying the cakes are tastier! The structure is changing and not so tiny.

And I still make the cream less greasy - customers are satisfied. The cake is popular. Nuts prefer hazelnuts and walnuts (we just do not know that they are not put in Kiev ... but the client's desire is law!)
SchuMakher
Xan! In retaliation for my chicken, I'll bake your cake today!

Is it interesting?
artisan
Just try, it won't work !!! I can also -
By the way, I had two cakes yesterday, one did not come out. The only difference is that for the second I did not have enough fermented proteins and I added 30 grams of fresh ones. A handful of gelatinous muck leaked out of their cake ... I have never had this before

NatalyaN
Quote: Master

Just try, it won't work !!! I can also -
By the way, yesterday I had two cakes, one did not come out. The only difference is that for the second I didn't have enough fermented proteins and I added 30 grams of fresh ones. A handful of gelatinous muck leaked out of their cake ... I have never had this
damn it, Oksana, and what, it was weak to count the sugar and flour under the available amount of sour proteins, eh?
SchuMakher
Ksan, I will report ... spakla cakes, smell the smell ... set it to mature until tomorrow, I'll come alive, I'll smear ...
artisan
Quote: NataliaN

damn it, Oksana, and what, it was weak to count the sugar and flour under the available amount of sour proteins, eh?
heh! no, of course, not weak ... but greed !!!

Quote: ShuMakher

I'll come alive, I'll smear ...

Masha, eat the cake, and then you want to, and until then - don't dare to die! (I'm sure that when you try, you will want to live forever!)
Nataly_rz
Quote: Master


heh! no, of course, not weak ... but greed !!!
Thank you Oksanochka for your greed !!! Now everyone knows that you cannot do this. And then count, count ...
Oksana, what would we do without you
Rina
Quote: Master

By the way, yesterday I had two cakes, one did not come out. The only difference is that for the second I did not have enough fermented proteins and I added 30 grams of fresh ones. A handful of gelatinous muck leaked out of their cake ... I have never had this before
So, the question "to ferment or not to ferment" has disappeared by itself?
NatalyaN
Quote: Nataly_rz

Thank you Oksanochka for your greed !!! Now everyone knows that you cannot do this. And then count, count ...
Oksana, what would we do without you
no, okay, the person translated the products, but we are happy here.
chiran-n
Oh, instead of 400g, I fermented only 200. I realized when I decided to bake! I barely overcame the temptation to make it out of unleavened ones))) Hell the next day ... Now I will definitely not risk it!
artisan
without me? you would live in peace without me

Speaking of product translation. This gelatinous muck dried on, it turned out to be something coffee, not very hard, melting in the mouth, caramel

how could fresh proteins do that? I don’t understand. But this is my first time, and the only difference is this.
And the cake itself ... after a day of settling, it seems to be quite suitable (I sometimes think, can it actually be spoiled? Because even the previously spoiled cake layers were eaten for a sweet soul!) at least in pieces, I will definitely save him!

And to ferment or not, for me the question has long disappeared. I'm not looking for a beaver!

Kiev cake
Rusya
Nice photo !!!
chiran-n
I made fun!

By the way, my daughter, almost 2 years old, doesn’t eat nuts, and she doesn’t really eat cakes (she fed me) ...But they can't resist these cakes! If within reach, it will definitely fit and poke a finger))) Or a piece of sopret)))

About paper - it almost always lags behind without problems, at least immediately, at least later ... But if a little undercooked, then it sticks so!
artisan
The fact is that my paper is not baking paper ... but from the printing house, brown. Today I bought a bakery. I'll experiment again, oh ...
chiran-n
And I have an office one - blueprints and a snow maiden))))
SchuMakher
Xan I made it
A photo tomorrow ... In my opinion, the cream should be done 2 times more, so that there would be enough for a decorator ...
artisan
waiting!
Story
Quote: ShuMakher

Xan I made it
A photo tomorrow ... In my opinion, the cream should be done 2 times more, so that there would be enough for a decorator ...
here I am, too, so dum and la. But I ate it too much ... and during cooking ... So the next time I did more ... then the balance of the dough-cream did not suit me, such a gourmet. In general, for my belly I would do it according to the recipe, but for people more cream is needed ... for decorations ... or maybe not. I already do it all the time, but I can't decide everything.
Where is the chef? let him say something
SchuMakher
Quote: Master

waiting!

me in Kiev on April 26-27? I'm going !!!!
artisan
Quote: ShuMakher

me in Kiev on April 26-27? I'm going !!!!

I missed everything again? Coming to us auditor Mashunka ??? Ah! I want even more (Mash, I think 200 km, this is not a hook, and will you reach our Berdos?)
artisan
Into the account of the cream. There is enough cream for taste !!!. If you really want to unscrew something from above, then of course you need more ... but again, you will have to eat it ... Therefore, I decided for myself that if you need decoration on top, more abruptly than "simple" - I will decorate Wet meringue. Its crust is dry, it will slightly compensate for the amount of cream.
SchuMakher
I forgot about the wet meringue ... Mlyn, there are still squirrels at the withers ...

600 km is cool! Maybe you are in Kiev?
himichka
Manya, what about Odessa?
SchuMakher
himichka this ... maybe in summer ... next ... or in autumn ... this

Xan, drive us to the fic!
himichka
And I can flood in creative agony, choose a cake for the holiday and look at the pictures from Osinka, solve the jacket like a rebus
SchuMakher
I've done Xankin piles ... Dreams have come true! True, guests of the 7th ... and already the post ... again I'm in flight ...
artisan
So you won't even try? At least today is a piece of junk !!!!
And what nuts did she give ???

And at the expense of Kiev ..... well, if we have a Kiev sadomasahist-Hairpin, then I already want to!

artisan
Quote: himichka

And I can float in creative agony, choose a cake for the holiday

You still choose a little more, and you will have to run to the store for a cake !!! Think faster!
Rina
If tomorrow I break into the Roshen brand, then in the evening I will prepare "Grilyazhny" - it seems to be based on cakes for Kiev.
Iza
Quote: Master

And at the expense of Kiev ..... well, if we have a Kiev sadomasahist-Hairpin, then I already want to!

I’m not a Hairpin, I don’t know how to cook well, but if something can be discussed with me only in advance of the date .. at the same time, the second meeting can be held, good teachers will come ..

sorry for the flood ..
Rita
Quote: ShuMakher

I've done Xankin piles ... Dreams have come true! True, guests of the 7th ... and already the post ... again I'm in flight ...
This is willpower!
And I have the will, the strength is, but the will power is not.

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