Cake "A la Kiev"

Category: Bakery products

Ingredients
Wheat flour
Sugar
Egg
Water
Butter
Peanuts or hazelnuts
Powdered sugar
Condensed milk

Cooking method

The foundation-biscuit, many housewives know how to bake it, but for those who do not know:
6 eggs and 7 tbsp. l. Beat sugar very well, very ...
Then, with a spoon, carefully add 6 tbsp. l. Slowly stirring flour.
Grease baking paper with butter and bake the crust until tender.
After ... cut the cake lengthwise to make 2 cakes, and soak in sweet syrup (water with sugar)
Bizet-1 portion;
Beat 5 proteins with 1 cup (faceted) sugar and 1 tbsp sugar. powders
You need 2 servings for the cake, multiply by 2. You can knead everything together and then divide into 2 servings
Put fried peanuts or hazelnuts in the finished mass.
On the same form where the biscuit was baked, we bake (dry) BIZET (paper required) over very low heat, dry it for about an hour, possibly more. 100-140 C
We look so that it does not burn, otherwise many have a problem with bizet
If you have only 1 mold, then the baking process will increase by 2 times.
Cream
1 can of uncooked condensed milk and 1 pack of butter, beat.
Well, then just a layer of biscuit, cream, bizet .. a layer of biscuit, cream, bizet
Smear the top and sides with the same cream, sprinkle with grated cookies. That's it. The cake turns out to be quite large, but it disappears very quickly.

Note

I want to present to your attention ...

I warn you right away ... fiddle with him a lot.

Delicious everyone !!!
There will be specific questions, please contact ...

Photo Hairpin

MariV

Makhno,
yes, probably, your cake is delicious, but it has nothing to do with the "Kiev" cake, the real one.
In a real "Kievsky", whites are whipped with sugar, so a little flour and cashews are added there.

Tanyusha

I recently went through old recipes and came across a clipping from the magazine Worker of some seventies and there are recipes for 2 Khreshchatyk and Kiev cakes that are given by the chief technologist of the Kiev factory where they are made, if anyone is interested I can give these recipes.

Hairpin

Tanya 1962! Everyone is interested!

Makhno! I think your cake is really delicious. And the fact that this is not Kiev is not very important. Just rename it to a la Kievsky or based on the Kiev cake!

Makhno

Quote: tinaff

Makhno,
I have no doubt that your cake tastes great, but I have to disappoint - it has nothing to do with Kiev. The same, classic, consists of a meringue based on cashew nuts, and the biscuit and peanuts, sorry, this is from a completely different opera. As a child, the Kiev cake of the Karl Marx factory was on our table at every holiday, and even more often, and I know what I am saying. There is a large thread on the cucking where a wonderful recipe proposed and verified by two coking authorities was discussed in detail; I baked for him more than once and, through trial and error, achieved a very close resemblance to the original. In the same place, on cooking, in the USSR GOST branch, there is an official recipe, if you still have doubts.
I am ready to discuss the details of baking meringues if there are any interested, but I am afraid I will not master the master class in the near future, since I do not plan to bake yet.

I agree with you, but now Karl Marx's Kiev cake is no good.
This one is much tastier .., the biscuit is almost not felt in it and it is very similar to the one ....... Well, as anyone, everyone has different tastes.
The name, honestly, is not so important, the main thing is the result. His wife herself modified it to suit our taste with my son, and let the GOSTs remain for the factories
I changed it to "ala Kiev cake"

Makhno

Quote: Hairpin

And more specifically? The amount of water, the amount of sugar and the boiling point ... Syrup - syrup is different!

The amount of water is arbitrary, the main thing is that there is enough for impregnation, pour the rest. And sugar ..... my wife laid down on the eye and tasted, in short ... so that the syrup was sweet.
The problem is that I'm not the one who baked him, but his wife. And she does everything by sight.
Therefore, you have to pull out information with ticks (just kidding)

MargoL

Makhno,
I was surprised that there are layers of biscuit in Kiev. I don't remember that, to be honest. It’s even interesting how it will all fit together. Check with your wife for the recipe, as far as possible - we will try))).

tanya1962
be sure to write! My husband is a big fan of meringue cakes, I will try to cook it, especially since his birthday is coming soon))

Cake

Quote: Makhno

I want to present to your attention

Bizet-1 portion;

Beat 5 proteins with 1 glass of sugar and 1 tbsp of sugar. powders
You need 2 servings for the cake, multiply by 2. You can knead everything together and then divide into 2 servings
Put fried peanuts or hazelnuts in the finished mass.
On the same form where the biscuit was baked, we bake (dry) BIZET (paper required) over very low heat, dry it for about an hour, possibly more. 100-140 C
We look so that it does not burn, otherwise many have a problem with bizet
If you have only 1 mold, then the baking process will increase by 2 times.

Cream

1 can of uncooked condensed milk and 1 pack of butter, beat.

There will be specific questions, please contact ...

Makhno, I have very strong doubts about the recipe. Develop them if possible ...
1. For 6 eggs, 6 tablespoons of flour is very little! Highly! I admit a reduced amount of sugar (although without it the proteins will be completely soft and turn into a slurry with flour), but flour is not unambiguous! Or do you have some kind of giant spoons with giant slides on top ... It would be desirable, of course, to voice the weight ...
Is your dough getting laid out or dripping? Something tells me what followsLike a sweetish omelet

2. Meringue, you recommend double serving. That is, 10 proteins and 4 glasses of sugar + powdered. (800g). If everything is done correctly, then a semi-finished protein product will turn out to be a wagon !!! : o What are the 2 cakes ?? !!! How thick will they be ?? !!! Here is enough for 5-7 cakes! I mean the standard shape is 26cm in diameter. Or are we baking a wedding? In an hour and a half, bake so many proteins ... Yeah ... there really will be problems with meringues, it's good that you warned ...
For such a huge portion of semi-finished products, only 700 g of cream (400 condensed milk, 300 butter)?
Makhno, don't be offended, please. I am not nitpicking. It's just that the products are very expensive, there is also very little time for cooking, so a NEW RECIPE should be given clearly in grams or in certain measures. Even the glasses are different for everyone! No wonder you have Admin asked for a master class, because from the photographs you can catch the degree of readiness or some kind of violation of technology ...

Quote: Makhno

The amount of water is arbitrary, the main thing is that there is enough for impregnation, pour the rest. And sugar ..... my wife laid down on the eye and tasted, in short ... so that the syrup was sweet.
The problem is that I'm not the one who baked him, but his wife. And she does everything by sight.
Therefore, you have to pull out information with ticks (just kidding)

Recipes of this kind, and even from the words of his wife - this. sorry, not serious. Hardly anyone will dare to repeat your recipe ...

Hairpin

Margol, you can wait while I experiment with it. I will only make meringue and biscuit according to Tortyzhka. I really liked the idea itself. You can also paint the cream in different colors.
Here are just syrup ... no temperature, no ball ... Probably, until I try without syrup ... And then syrup ...

Cake

Hairpin, the very idea of the cake is very good! I have this cake, with significant amendments in the quantity of products and the technological process - a proprietary recipe for a pastry shop. Although, of course, it is not called "Kiev"
Do not try without syrup! Or make a liquid cream as I advised you in another branch - after a day of standing, you will get SUPER! If you decide with syrup, then cook the standard 100 g of sugar for 200 g of water. We just boil and that's it. no balls! You should get a sweet blot and that's it. Alcohol is optional.

Hairpin

Makhno! Let us introduce you to our Great and Wise Cake... When you first appeared, I immediately threw links to the topics that she supervises. If you had read them, you would have known that we already know how to make the best meringues and the best biscuits. Could have saved time on stuffing a biscuit and meringue recipe. I think that I was not the only one who just missed them in the recipe.
But the idea of the cake is great. I even wanted to pass it, despite the fact that I was all eager to try chak-chak.
It even seems to me that I already know its taste !!!

Cake

Not, Hairpin, of course, I am "oh, how wise", but I am still sooooo far from the great one. There are a lot of excellent recipes, as well as manufacturing options. It is not at all necessary to do "only this way". There is nothing prejudicial that a person posted HIS version of making a biscuit and meringue. Katyushka talked about her souffle, Qween offered many wonderful creams and cakes. And that is great!!!! As summed upQween , there should always be options for maneuver - if there is no product, this is not a reason not to do it, but a reason to replace it with another one !!!
It's just that the amount and ratio of products in the recipe was very alarming. But if the author is able to lay out counterarguments, then I would completely agree that it turned out to be a big and tasty cake. Not Kievsky, but Makhnovsky

Luysia

Quote: MargoL

Makhno,
I was surprised that there are layers of biscuit in Kiev. I don't remember that, to be honest. It’s even interesting how it will all fit together. Check with your wife for the recipe, as far as possible - we will try))).

In the Kiev present, of course, there is no biscuit, but biscuit base goes well with a layer of meringue and cream of boiled condensed milk and butter!

In this combination, we get a very tasty, delicate cake, really sweet, but we will not eat it every day.

I know him under the name "Tasty"... I used to cook it often, but now I want to try so many different things!

If necessary, I can give a recipe for "preparation" and discussion.

Luysia

Quote: Hairpin

Chur, if I make it first and it turns out to be so tasty and beautiful, then we will rename it to Makhnovsky. Although, he is no longer Kiev. Makhno renamed it in the first post.

P.S. Remember that I wrote in another thread that many recipes are given by women who often do not even have a desire for someone to do it as well as they do. Here is Makhno, I wanted to share, but his wife ... By the way, it is easy to check if Makhno himself is interested. Just when his wife is not at home, let him really try to make it himself ... Having warned his wife in advance that he will bake according to this recipe.

Oh, Hairpin, I think you are wrong!

I had an employee, so she baked almost everything "by eye", like "it was lying in my fridge", "there is no such thing, so we will flop it", etc. without any recipes.

And indeed it is. I have seen such "impromptu" things in her cooking a couple of times. And it turned out awfully tasty!

And now, what would a person think who, not knowing her cooking method, would ask to share the recipe?

Makhno

Quote: Luysia

Oh, Hairpin, I think you are wrong!

I had an employee, so she baked almost everything "by eye", like "it was lying in my fridge", "there is no such thing, so we will flop it", etc. without any recipes.

And indeed it is. I have seen such "impromptu" things in her cooking a couple of times. And it turned out awfully tasty!

And now, what would a person think who, not knowing her cooking method, would ask to share the recipe?

God .... at least one person understood me.
Either my wife is such a pro. or I don't understand anything
She prepares 80% of my food SUPER by eye ... and if I had money, I would open a Restaurant

Makhno

Quote: Cake

Makhno, I have very strong doubts about the recipe. Develop them if possible ...
1. For 6 eggs, 6 tablespoons of flour is very little! Highly! I admit a reduced amount of sugar (although without it the proteins will be completely soft and turn into a slurry with flour), but flour is not unambiguous! Or do you have some giant spoons with giant slides on top ...It would be desirable, of course, to voice the weight ...
Is your dough getting laid out or dripping? Something tells me what followsLike a sweetish omelet

2. Meringue, you recommend double serving. That is, 10 proteins and 4 glasses of sugar + powdered. (800g). If everything is done correctly, then a semi-finished protein product will turn out to be a wagon !!! : o What are the 2 cakes ?? !!! How thick will they be ?? !!! Here is enough for 5-7 cakes! I mean the standard shape is 26cm in diameter. Or are we baking a wedding? In an hour and a half, bake so many proteins ... Yeah ... there really will be problems with meringues, it's good that you warned ...
For such a huge portion of semi-finished products, only 700 g of cream (400 condensed milk, 300 butter)?
Makhno, don't be offended, please. I am not nitpicking. It's just that the products are very expensive, there is also very little time for cooking, so a NEW RECIPE should be given clearly in grams or in certain measures. Even the glasses are different for everyone! No wonder you have Admin asked for a master class, because from the photographs you can catch the degree of readiness or some kind of violation of technology ... Recipes of this kind, and even from the words of the wife - this. sorry, not serious. Hardly anyone will dare to repeat your recipe ...

Flour really needs 6-7 full tablespoons with a slide. l and the dough will be really a little thin.
And the frying pan on which the wife bakes a cake is large, somewhere 35-40 cm
I inherited it from my grandmother. The cake is huge and tall.
Regarding BIZET, everything is according to the recipe as written. It dries for a long time, more than an hour. Just in the absence of a second container, the wife bakes bizet for 2 times.
I told you that the cake is not cheap ..
Impregnation of the biscuit is required, we tried it without it ... not THAT.
Well, see for yourself.

Hairpin

Quote: Makhno

Either my wife is such a pro. or I don't understand anything
She prepares 80% of my food SUPER by eye ... and if I had money, I would open a Restaurant

So we have no doubt that your wife has a wonderful cake! It's just that the maestros (Torotyzhka, Queenie, ... well, I won't write everyone) will be able to do the same without a prescription ... I immediately grabbed the recipe, because it is simple for me. Only long lasting. Meringue for an hour and a half in the oven ... And this is without time for biscuit. I won't sit in the oven!
Just imagine that you find a wonderful recipe, buy food, and the result is all in the trash ... Can it be easier for you that the author of the recipe is doing great? And the process of throwing it into the trash ...

If we now accept the hypothesis that the amount of ingredients given is incorrect, then nothing threatens the current members of the forum, but if someone starts to bake it without reading the KX, and not knowing how to bake neither a biscuit nor a meringue ... Nothing will work. If only because whipping eggs with sugar for a biscuit, for meringues - proteins with sugar can not be! This is a gross mistake. And her alone is enough to make nothing work. Even with the right mix of products! Try it - you will see. You will have two soles coated with cream. Best case scenario!

Makhno

In general, so ...
As soon as my wife bakes the cake, I will record everything in a photo.
Professionals can try without a photo.
The hardest part is BIZET. They need 2 servings. The rest is simple.
Besquit can be anyone you like. The whole emphasis in the cake is taken by -BIZE, nuts and cream

Hairpin

Can I summarize? For beginners, back seat brakes and other studs. Professionals read niiiiiiiizya.

Before you try this recipe, you need to learn how to do:
1. Sponge cake and meringue from Cakes;
2. Cream from Boo Boo... It is also worth trying out creams from Queenie and Anastasia;
3. Have an idea of syrups from Admin... At least have an idea of soft / hard balls, caramels, etc.

And then we will do better than Makhno's wives !!! You will see! On me !!!

Makhno

Quote: Hairpin

Can I summarize? For beginners, rear seat brakes and other studs. Professionals read niiiiiiiizya.

Before you try this recipe, you need to learn how to do:
1. Sponge cake and meringue from Cakes;
2. Cream from Boo Boo... It is worth trying also creams from Queenie and Anastasia;
3. Have an idea of syrups from Admin... At least have an idea of soft / hard balls, caramels, etc.

And then we will do better than Makhno's wives !!! You will see! On me !!!

I have the impression that you are imposing someone's handicraft on everyone.
Only this way and not otherwise. Sponge cake and meringue from Cakes; Cream from Boo Boo.
And you try .. to do as it is written and there will be a cake from MAKHNO ... although no one forbids improving and modifying.

Hairpin

Quote: Makhno

And you try .. to do as it is written and there will be a cake from MACHNO

Nah ... I'd rather wait for the comments of other members of the forum ... I don't mind the money for the products, but the products themselves ... But I already took the idea! Do you leave the idea to me, or just in conjunction with the rest?

Zest

Quote: Makhno

I have the impression that you are imposing someone's handicraft on everyone.

it seemed to me that Hairpin, in a rather delicate form, wanted to warn that baking this cake requires certain experience and skills.

In the Kiev present, of course, there is no biscuit, but the biscuit base goes well with a layer of meringue and cream of boiled condensed milk and butter!

In this combination, we get a very tasty, delicate cake, really sweet, but we will not eat it every day.

He is familiar to me under the name "Delicious". I used to cook it often, but now I want to try so many different things!

If necessary, I can give a recipe for "preparation" and discussion.
really want to see the recipe.

Hairpin

I have a second suggestion. I will take it on holidays with step-by-step photos. If it works out visually well, then I'll post it. It is quite possible and in the opposite case, I'll post it. I think it will be delicious anyway. And then I will give a comparative table on the number of ingredients and the algorithm of actions.

In general, I am very grateful to Makhno that he gave rise to such a discussion. And then I'm with this protein-custard ... Overheated. And here...

Well, and finally the spire.

Quote: Makhno

6 eggs and 7 tbsp. l. Beat sugar very well, very ...

Makhno, when your wife makes a biscuit, ask her to take 6 eggs and beat with 7 tbsp. l. Sahara. She will flatly refuse. Because she meant something completely different. I just formulated it inaccurately. And this inaccuracy will completely ruin the biscuit.

tinaff

I want to assure everyone who was so excited about the topicthat for the recipe of Kiev, the way I remember it from the 70s, you don't need to go anywhere further than cooking. Are you wasting time
invention of the bicycle.

Gost the cake is in the branch "

The recipe for home use was perfected by two Cooking gurus and discussed in detail in the "Kiev cake" branch at
🔗.

You need to take into account "Kievsky from Yana" on page 1 and necessarily comments to it from Sony-Accountant on the very first pages of this 67-page thread. The rest is not even worth wasting time.

Several times, using this material, I baked "Kievsky" and, over time, achieved an extreme resemblance to the original from the Karl Marx factory, the taste of which will not be confused with anything.

The cake is capricious, but it's easy to learn. The main problem is to determine the operating temperature of the oven, and it is difficult to spoil the cake. The options that were offered by "both a beetle and a toad" on every corner of Kiev in the era of perestroika, and are not close.

It turns out a classic of the genre, honestly.

Luysia

Quote: Zest

If necessary, I can give a recipe for "preparation" and discussion.

really want to see the recipe.

Zest, wrote a cake recipe "Tasty" in Confectionery tricks,
because it is not directly related to "Kiev cake"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.0

Makhno

That is why I offered my cake recipe .. and they started to press me here with GOSTs .. then it’s not so, it’s not that ...
So why then even create a forum ... well, let me get lost in the name, now it is called ALYA-Kiev ... and then what?

tinaff

Makhno,

Well, you can see how everyone was agitated, and all because the topic of Kievsky is too hot to be approached right away.Not that they called their cake, led people on the wrong track - now there is no one to be offended at.

МariV

The whole cake is baked for a maximum of an hour and a half. This is not the meringue that takes hours to dry, but the one that is baked.

MariV

tinaff , I followed the link, read it carefully - I will gather my courage! "Kievsky" - my favorite cake after "Napoleon"!

tinaff

MariV

Good luck! Whipping whites, mixing dry substances is not a problem, the baking temperature regime requires attention and rolling. I had it a little lower than the gostov one, somewhere between 140-150 * C. Comes empirically, alas.

Luysia

Quote: Makhno

There I asked for a reference to the meringue from Tortyzhka, I want to see and compare.
Who will share ???

Here is the content of the topic Confectionery tricks, there are meringues, and biscuits, and marmalade with marshmallows!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.0

Cake

Quote: Makhno

Bizet-1 portion;

Beat 5 proteins with 1 cup (faceted) sugar and 1 tbsp sugar. powders
You need 2 servings for the cake, multiply by 2. You can knead everything together and then divide into 2 servings
Put fried peanuts or hazelnuts in the finished mass.
On the same form where the biscuit was baked, we bake (dry) BIZET (paper required) over very low heat, dry it for about an hour, possibly more. 100-140 C
We look so that it does not burn, otherwise many have a problem with bizet
If you have only 1 mold, then the baking process will increase by 2 times.

Makhno, I don’t know what you have with my recipe. Personally, I don’t see any similarities in the recipe, and you don’t say anything about the cooking technology, except for the fact that "beat" .... But "exactly how to beat" - this is extremely important! If you knock it down using my technology, you (or rather your wife) will have so much mass. that the mixer can not stand it.
Okay. Empty talk ... Strongly reminiscent of Ostap Bender's dialogue:
-And what, father, are there any brides in your town?
- And to whom and the mare-bride!
I mean that the concept of "delicious cake" is different for everyone. It is pointless to prove that with the same products you can get completely different tastes. Let everyone stay with their ... cake

Makhno

Quote: Cake

Makhno, I don’t know what you have with my recipe. Personally, I don’t see any similarities in the recipe, and you don’t say anything about the cooking technology, except for the fact that "beat" .... But "exactly how to beat" - this is extremely important! If you knock it down using my technology, you (or rather your wife) will have so much mass. that the mixer can not stand it.
Okay. Empty talk ... Strongly reminiscent of Ostap Bender's dialogue:
-And what, father, are there any brides in your town?
- And to whom and the mare-bride!
I mean that the concept of "delicious cake" is different for everyone. It is pointless to prove that with the same products you can get completely different tastes. Let everyone stay with their ... cake

You do not understand ... I meant the meringue looks like
And HERE IS DIFFERENT FOR RECIPES.
You have a beautiful meringue.

Hairpin

I suggest the following (just got to the computer)

1. Queenie-sunshine-light! Go for the keys and rename the theme to Makhnovsky cake;
2. For those who are not interested in this cake ... there are many other topics on the forum. What is the point for you to fast in the subject. which do you dislike?
3. Cake! Let this topic be our exam. We ourselves will figure out what is so, what is not so ... And why is it necessary to give in such a way, and how it is not necessary? Will you observe our efforts? How many of us can be taught to make meringues and biscuits? And you also wrote a lot about creams ... Hand in hand?

Zest

I'll add a little here for clarity and remove it.

Quote: Cake

If you shoot down using my technology, you (or rather your wife) will have so much mass. that the mixer can not stand it.

As recently as yesterday, I whipped 4 squirrels with half a faceted glass of sugar using the Tortyzhka technology. The mass took up more than half of the Kenwood bucket (4.6 L bucket). Then use your imagination

Hairpin

Quote: Makhno

Meringue-1 portion;
Beat 5 proteins with 1 cup (faceted) sugar and 1 tbsp sugar. powders
You need 2 servings for the cake, multiply by 2. You can knead everything together and then divide into 2 servings
Put fried peanuts or hazelnuts in the finished mass.

And my first failure. Beat 5 whites, added 333 grams of sugar a little (although in the original - 1 glass of sugar + 1 glass of powdered sugar, which will be approximately 450 grams). Just under the top of the rims. 6 squirrels would no longer fit into my bowl of 200 watt Tefal. Although I could have taken a larger pan, but ... well, I love hand mixers. I DO NOT LIKE!!!

There were no peanuts, no hazelnuts, no cashews, I took almonds (I love him). I didn't know how much to take, I was guided by 100 grams. Grind in a blender. And she began to slowly add without stopping whipping. The first gram of thirty nuts planted a lot. She became liquid.

You can beat 10 proteins in a large saucepan, but I would not recommend doing it with a 200-watt mixer. Personally, I would not have pulled it.

Output. Probably, nuts should be added in the style of adding flour to a biscuit. That is, gently lifting the mass from the bottom up with a spoon. I wonder how much ... after all, it seems to me that 100 grams for such a volume is not enough ... But too much proteins will not carry ...

In short, I folded my pastry bags with attachments and poured the whole mass onto a baking sheet. And in the oven to a minimum.

So we will continue to experiment for the holidays. For now, I need to dispose of 5 yolks.

I don't think that if instead of 333 grams I put 450 grams of sugar and powder, the mass would not have settled ...

Lyulek

Quote: Hairpin

And my first failure.
... began to slowly add without stopping whipping. The first gram of thirty nuts planted a lot. She became liquid.

Oh, what a pity that the squirrels have settled. Nuts are a very fatty product. And fat, as you know, very much sits proteins and liquefies them. As you correctly noted, you need to mix with light circular movements.
"And experience is the son of difficult mistakes ...". Sl. once you will succeed !!!

MargoL

Hairpin, well, how is the cake, turned out or what?

Yolks - look at my blog, I just baked shortbread cookies, just with yolks. 2 you can recycle it for sure - quickly and tasty. In general, all 3 - the latter will go for coating the cookies before baking.
And two more can be put on spaghetti sauce: cream (150-200 grams) and 2 yolks, mix, warm, but do not bring to a boil. Add salt, pepper, a little nutmeg. Put thinly sliced ham or bacon on the spaghetti, pour over the sauce

Hairpin

Margol!
I poked it with a fork ... Like nothing! Promising. So he still has to dry and dry. I think it will be fine. Went to your blog for cookies!

Blackhairedgirl

And here I found in my clippings ... an appendix to the magazine "Rabotnitsa" for 1967 ... Cake "Kievsky" ... They write ch. engineer of Kiev bakery №7 and senior master of cond. workshop ...
For a cake weighing 1 kg, with a diameter of 24 cm ...
First blanks(protein-nut cakes):
chop 10 eggs, separating the white from the yolk. Set the dishes with proteins to stand for a day, so that the whites are better beaten later. The next day, crush and fry 150 g cashews (or hazelnuts) over low heat until light brown. In an enamel bowl 25 min. beat the seasoned protein until a fluffy white mass is obtained. Pour cooled nuts, granulated sugar (thin glass) and two tablespoons of flour there. Mix quickly and gently with your hands.
Spread parchment paper on two sheets of metal. put the resulting mass and smooth with a knife until you get two cakes with a diameter of about 24 cm and a thickness of 1 cm. Put the sheets in the oven and keep there for at least two hours at temp. about 100 (!) degrees. Then cool for 4-5 hours.

(to be continued...)

Hairpin

Quote: BlackHairedGirl

In an enamel bowl 25 min. beat the seasoned protein until a fluffy white mass is obtained. Pour cooled nuts, granulated sugar (thin glass) and two tablespoons of flour there. Mix quickly and gently with your hands.

O-PA-CHILD !!!
I am not rejecting the recipe. I just think that if sugar is added not in the process of active whipping, but just a glass, and stir it with your hands, the proteins will exfoliate.

But to have an application for ... well, in short, older than me - it's cool! I envy !!!

Admin

See cakes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10226.0

Everything worked out.

Blackhairedgirl

(continued)
Cream(600 g)
Bring 250 g (or 8 tablespoons) of condensed milk and 120 g of water over low heat to a boil and refrigerate. Beat a glass of soft butter for 15 minutes, and then another 15 minutes, continuously adding the cooled mixture of condensed milk and water.
The cream is ready. Separate about 100 g, add 15 g of cocoa powder (less than a tablespoon), 10 g of brandy or wine, a quarter of vanilla sugar and beat until a smooth brown mass is obtained.
Cooking the cake.
Carefully separate the paper from the cakes (you can moisten it with warm water for this) and trim their edges with a knife. Place on a flatbread and spread 150 g of brown cream, top with a second flatbread, and brush the top with the remaining cream. Lubricate the sides of the cake with it and sprinkle with crushed crumbs. The surface should be shiny and smooth. To achieve this, smooth out the cream with a knife dipped in warm water ... Decorate the cake ... with white cream ...
Be sure to put the finished cake in a cold place for 6-8 hours and only then serve it to the table.

Blackhairedgirl

Hairpin
I typed it word-for-word as it is, and then think for yourself ... By the way, I once tried to do it for a long time, but of course, I did not mix it with my hands, but with a fork.

Tanyusha

BlackHairedGirl I made a separate topic for a recipe for a Kiev cake from Rabotnitsa, but we have a discrepancy in the cream.

Hairpin

Admin!
It won't help me. I have ostankino sour cream (I'm talking about consistency), and there - a fairly dense mass ...
And the roll there is very yum-yum!

Blackhairedgirl

tanya1962
excuse me, I didn’t know what was the difference with the cream? are the proportions different?

Hairpin

Brunette!
It's here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10273.0

Blackhairedgirl

yes, I read it already. Almost the same. The cakes in this cake are the most difficult, it is easy to dry out.

Tanyusha

BlackHairedGirl only creamy cream goes into the Kiev cake, condensed milk is not included in the cream.

tinaff

Quote: BlackHairedGirl

tanya1962
it may well be that that recipe is not at all the ultimate truth, but simply as one of the options ... Kievans know better what the Kiev cake was like then.

BlackHairedGirl,
You are right: die here, but you cannot say more precisely the classic (Zhvanetsky): "The taste of pineapples should be discussed with those who ate them." And in my childhood Kievsky was a frequent guest at the table. At the Karl Marx factory, they were made in very limited quantities to order, and my uncle, taking advantage of his official position, ordered and handed us cakes with the classic design of roses, but I also remember a two-kilogram one, unconventionally decorated with forget-me-nots. There were some especially tasty pieces of candied fruit on those cakes, did they themselves, perhaps, cook them?

I realized what I did when I finished assembling the cake (according to the recipe from Cook), and he stood in the refrigerator overnight. He had the SMELL of my childhood Kiev. Well, for the taste, of course.
In the link given by Roma (roll from Michelle), the cake recipe is almost an exact clone of Kievsky from Yana, discussed on cooking. Take a look:

Kiev cake from Yana (cooking)

4 squirrels
1 cup sugar (fine, but not powdered)
1 cup walnuts or hazelnuts, not finely chopped
2 tablespoons of starch

By baking the crust according to this recipe (with the replacement of nuts for cashews) for about 70 minutes at temperatures somewhere between 145-165 * C (depending on the oven), you will get an exact copy of the Kiev crust - an airy and sonorous dried crust.
It is very desirable to pre-soak the proteins for about two days at room temperature (under the lid) - they then beat up perfectly and give special lightness to the finished product.
I baked this recipe several times, and as soon as I "felt" the optimum temperature for my oven, there were no punctures.