home Confectionery Cakes Cake "Kievsky"

Cake "Kievsky" (page 12)

Luybasha
Well what can I say, it seems like it turned out and nothing like for the first time! Thanks for the detailed recipe and help. I baked in an aerogrill, as I don't have an oven. And less than 2 hours. Tomorrow another repeat of two cakes. Now I need help with the cream, since I have an old electric stove to set the norms. temperature is hard to cook the cream, the question is, who cooked it in the cartoon, or can you somehow adapt it?
Elya_lug
Luybasha, I boil this cream in micro, take out three times and stir. The main thing is that it does not burn.
artisan
Elya_lug , and I have this cream and it does not burn on the stove

Luybasha
, cook on your stove. let it boil, and then to a minimum and stir constantly with a spatula, going well along the bottom and walls.
Elya_lug
artisan, I also did not burn, but you never know, from laziness I do in micro.
Luybasha
Thank you Elya_lug and artisan for help, we will try and so and so, all the same there will be two cakes. Let's experiment. Then I'll show you the result.
eva1
Girls, tell the newbie whether it is necessary to grease the paper for baking cakes for the Kiev cake? and what?
Kamusik
There is no need!
Rusya
It depends on what kind of paper. If you are sure of it, then no, it is not necessary.
artisan
about! About PAPER !!

I baked on different, and on plain white and brown, white, coffee for baking. Recently, all the paper stuck mercilessly. It could only be removed with a scalpel, scraping

And so I ordered myself a piece of paper, rolled up, from the village 🔗 (hidden advertising but I swear. I have no benefit in this! Everything is for the good of us!)
Kiev cake

The first thing I decided to bake on it is Kiev ... as a result, here it is, happiness !!!!!!!!!!!!!!!!
6 (SIX !!!!!) cakes on one piece of paper !!!!!!
I baked it, turned the cake over, took off a clean piece of paper and went back to work !!!!
THIS IS A FAIRYTALE!!!!

Everything else, basically, I bake on plain white paper, but this does not work with Kiev. Lubricate with oil - I'm afraid and I'm very glad that I found a way out!

Kamusik
And I baked on a regular parchment paper, I can't say that I flew off with a bang, but without a scalpel, I shot it pretty well!
Kamusik
Oksanka, and I came with a report. Did everything as you taught! Everything turned out super tasty! But I would have a little more cream ... I wanted to practice decorating (such a good plump cream), but it was only enough for stars. Next time I will make 1.5 portions, and ... my soul rushed to heaven !!!

Criticize
Kiev cake
artisan
And why immediately criticize? I want to ask. Is this a photo or are the cakes so dark brown? What nuts did you do ??? And more cream, it seems to me, and do not need it, and so there it is. You make the layers of the cream thinner, and it will be for your decoration. The cream is really, very-very !!!!!
Kamusik
Oksanka, I'm reporting. The cakes are the color of baked store (not home!), Just a photo from the phone. I treated a friend who worked in a cafe all her life (she keeps it) and is greedy for praise, because she knows a lot about this business! She used to sing dyferrambs to surgically stuffed chicken castrated nastolgic from Schumacher, and for the holidays, your Kiev! Her words are literally: “E mine, did you honestly do it yourself?” I know what this expression means, but I explain to you, this is the highest praise! After Easter, there are a lot of proteins, I will do, after all, 1.5 portions, so that the diameter of the cakes is normal and cream ... But, as we say, it smells like troch!
Freesia
I liked the cake very much! Thank you!!!
The cakes are thin.
The oven is old electric, the temperature was difficult to find. All the time I looked in, rearranged the baking sheet, apparently that's why they settled?
I concluded that I will definitely bake, but I will wait for a new oven.

Kiev cake

So delicious it doesn't matter what it looks like!
N @ T @
Oksana, I came with THANKS and a piece of cake, very ashamed, but we ate everything.I will repeat it for the Nth time - a cake from the USSR, the same taste. Thanks for the recipe and help!
The background is this - I still have proteins and I recently bought a book by Irina Chadeeva "Baking according to GOST, the taste of our childhood". recipes are identical
And here comes the maaaaaaa little piece
Kiev cake
artisan
N @ T @ , I read it and was scared that I did not indicate where I took this recipe from

I ran to check, no, I wrote !!!

Quote: Master


I found it right here 🔗 To the author, Chadeika, my biggest thanks !!!!

You have a beautiful photo !!! And sooo glad that I liked the result! Irina Chadeeva, thanks again from me!
artisan
Quote: Freesia

So delicious it doesn't matter what it looks like!

I'm glad that I liked the taste, although the photo confuses me ... I've already written about opening the oven, I've heard before that you can't even walk around when the cakes are drying. But I am not so gentle, I walk and open, but not much. Hope you get even better in the new oven!
kavilter
artisan I have a question: how much sugar to put in fermented proteins when whipping - 25 grams per 200 grams. proteins or 25 grams per 100 grams. proteins. In the recipe - 25 grams per cake, 25 grams in the description - but it's about 200 grams of protein.
nut
While Oksana is gone, I will answer you - for 100g. protein 25g. sugar and half a bag of vanilla sugar I just baked Kievsky
kavilter
I have already put 50 grams. 200 gr. proteins. The cakes are baked
artisan
Quote: kavilter

artisan I have a question: how much sugar to put in fermented proteins when whipping - 25 grams per 200 grams. proteins or 25 grams per 100 grams. proteins. In the recipe - 25 grams per cake, 25 grams in the description - but it's about 200 grams of protein.

Thanks for asking! I will definitely change the description !!! There really are nuts for 200 pg indicated. A nut I said everything correctly!
artisan
Rusya
Quote: Master

🔗

I went and looked. And what is it? Your cake is still the best! Mine for every holidays they demand.
artisan
No! I just met such a "positive" description of the current Kiev for the first time I could not help but share
Rusya
I, too, frankly, am a little shocked by such a radical young man.
Basja
Quote: Rusya

I, too, frankly, am a little shocked by such a radical young man.
When you want to draw attention to yourself, but it doesn't work out in any way, then you can do that ...
And the cake is delicious !!!!
tsvika
Girls, if honestly, our Kievsky recipe by Oksana is much tastier than the purchased one. and there are no comrades in taste and color. some do not like biscuit, some meringue with nuts.
And for me, Kievsky is a super cake, especially in home performance
Rusya
Girls, my husband bought Roshen's "Kievsky" on Friday to mark the end of the school year. I was disappointed. It's delicious, of course, but I know what it should be. The cream is just butter, there is no that taste of Charlotte cream, cognac aftertaste. Damn, but why can't our people follow the technology, keep the brand ???
Everything is unambiguous, I will not buy it anymore, it cannot be compared with Oksanka's cake.
Elya_lug
Oksanochka, Help! I don't even know what to do. This is what haste brings. I began to beat the whites and by mistake added not sugar, but a mixture of flour and sugar. Everything became like water. I'm in shock, I had to bake it and collect the cake in the morning, but now what? And if I take not fermented proteins?
artisan
Try it, you will be the first. I don't know what will happen and at the same time separate the proteins and put them in the heat ... in 6 hours you can try to bake. Put it right next to the switched on oven. I understand that it will be necessary to hum at night, but what to do ?! And those proteins that are with flour ... unless you use it in pancakes somewhere.
Elya_lug
Thank you, Oksana. Probably all the same I will ferment. I'll bake it in the morning. Will they have time to soak? I have to give the cake at five in the evening.
N @ T @
Elya_lug
I had such a case: in the morning I baked meringues and immediately made cream, there was a cake in the refrigerator for about four hours and then they ate it - everyone was happy
Elya_lug
N @ T @, thanks, you have to do the same.
N @ T @
Elya_lug
Everything will work out, good cake
artisan
Quote: Elya_lug

Thank you, Oksana. Probably all the same I will ferment. I'll bake it in the morning. Will they have time to soak? I have to give the cake at five in the evening.

I collect in a day, then two, that would be "soaked" But if people like crisp, then everything will be fine !!!!
chapic
but did not try to sprinkle a little flour on the paper through a sieve. I think the paper will be easier to move away
chapic
Sweetness
Oksanochka, hello! Once again (I can't count it already) I bake meringues according to your recipe and I say thank you! True, today I'm slowing down something. I usually do it for 3 squirrels. And here you need a double portion. And now my question arose: how to correctly count the sugar that is whipped with proteins? My husband would answer, of course, "on a calculator"))) The recipe gives 25g for 3 proteins per cake, the description starts with a double portion, and then again it is about 25g of sugar. So for a double portion (for 6 proteins), is it correct to count 25 or 50 grams of sugar?
It is interesting that I already did a double portion of 50 grams - everything worked out normal, it was just that my curiosity started playing)))
chapic
oh and I'll do a double portion. and with a double portion of the cake what size is it?
Sweetness
well, it depends on how you smear it))) but seriously (I went to try it on) 35 * 29 * 1cm - I smeared it thinner to get rid of it as soon as possible)))
Elya_lug
Girls, these proportions from the plate
For one cake
Wheat flour 23 g
Sugar 25 g
+93 g
Proteins 100 g
Vanilla sugar 0.5 pack
Nuts 75 g

you just need to multiply by 2. In sugar it costs 25 + 93, which means a double rate - this is 50g whisk with proteins, and 186g mix with flour.
chapic
Quote: Sweetness

well, it depends on how you smear it))) but seriously (I went to try it on) 35 * 29 * 1cm - I smeared it thinner to get rid of it as soon as possible)))
and I will do square. and what is thinner. Well, in the sense of 3 cake will be?
Sweetness
nope, no s, I have to sculpt a tall cake out of it with a small diameter - I will then cut out which ones I need
Elechka, I did that too, I think so correctly,
artisan
Quote: Elya_lug

Girls, these proportions from the plate
For one cake
Wheat flour 23 g
Sugar 25 g
+93 g
Proteins 100 g
Vanilla sugar 0.5 pack
Nuts 75 g

you just need to multiply by 2. In sugar it costs 25 + 93, which means a double rate - this is 50g whisk with proteins, and 186g mix with flour.

YES! That's right! Elya_lug
N @ T @
Oksana, can you ask a stupid question? : girl_red: Can I freeze the cake? My husband has July 4th DR, drive around the city in such heat, I just thought - can I hold it in the freezer?
artisan
But I don’t know this ... But theoretically ... if there is also a native cream on top ... then maybe for an hour you can put it in the frost
N @ T @
Thank you, Oksanka
nut
Girls, I made a cake yesterday as in the video a woman prepares, only the cream was made according to the recipe Mistress - this cream is incomparable and I am not cheating on him. The cake turned out to be impressive, but .... I don't really like it and the taste is not the same, and I don't even know how to explain it. In principle, 6 proteins (I weighed) is 200g, that is, a double portion of Oksana's recipe. The cakes were dried for 2.5 hours - both color and structure turned out good, but not that My conclusion - it is better to make 3 cakes of 100g each. squirrel for everyone, as I did until yesterday, the cake also comes out tall, but it is somehow juicy and very tasty: nyam: the cream can be left as it is, or 1.5 norms can be, this is who loves how and who follows how behind the waist
chapic
nut and if you make three cakes, how thick are they approximately raw and ready? advise me . I want a square cake. I have 400 timing. proteins. I will do it in size just larger because I took a double portion. That is, if you make three cakes, then what else is 200 gr. proteins need to ferment? aaaaaa guard. where to put the yolks? Can I freeze them? or do they not freeze?
Basja
Quote: chapic

nut and if you make three cakes, how thick are they approximately raw and ready? advise me . I want a square cake. I have 400 timing. proteins. I will do it in size just larger because I took a double portion. That is, if you make three cakes, then what else is 200 gr. proteins need to ferment? aaaaaa guard. where to put the yolks? Can I freeze them? or do they not freeze?
I don't like freezing, but I know that many people freeze, I also read that if the yolks remain intact (not spread), then they are poured with water and into the refrigerator, and I also read that they are poured over with vegetable oil, and also into the refrigerator. I myself have not tried that. I immediately put the yolks into action, bake muffins.
Py. sy. Why don't you want to divide these 400 grams into three parts and bake three cakes. I am a pelka according to the basic recipe from Oksana, my cakes turned out to be high.

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