Cake "A la Kiev"

Yes, there is also vinegar in Michelle's meringue roll. It is added to keep the proteins low in viscosity, making it easier to roll. In Kiev, everything should be perfectly airy and dry.

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

Just in case, I will unsubscribe here. In the process of utilizing the settled proteins, I baked something that went off with a bang. I wrote the report in the KH with pictures. There was only one drawback - it turned out hefty big. So I'm almost back in the saddle !!!

Hairpin,
Please tell me, how can you see your report? Unfortunately, I don't know what KH is.

[Kiev cake from Yana]

I decided to drag it, and then suddenly there the site breaks off ...

Kiev cake from Yana

... ... ...

Hairpin,
I am very glad that you have got a wonderful "something". But really, the devil turned out to be not so terrible?

It's a good idea to duplicate the recipe with cooking, but I would add one significant amendment to Jan's text - the nuts must still be cashews. I myself adore hazelnuts, but it certainly gives a different flavor.

[Kiev cake from Yana]

I decided to drag it, and then suddenly there the site breaks off ...

Kiev cake from Yana



Sorry there are no pictures. I just can't imagine him. Not that I haven't tried it, I haven't been to Kiev at all ... And in Ukraine, too ...

It should probably look like this:

Hairpin,
The cake in the photo is recognizable. Kievsky is always covered with chocolate cream, decorated with flowers on top, the sides are sprinkled with meringue crumbs.

God forbid, I have no complaints about the GOST, but "in the old days" on the cake, in addition to flowers made of charlotte cream, they always planted small flowers of dried protein (they just melted in the mouth) and put a few cubes of candied fruit. not a sound.

My sister and I have always hunted for candied fruits. It was me, when I saw GOST for the first time, I hoped that there would be recipes for these small but very tasty cake attributes, but no, they were not there for some reason.

but “in the old days,” besides flowers made from charlotte cream, small flowers of dried protein were always planted on the cake (they simply melted in the mouth) and a few cubes of candied fruits were placed.

A very important detail!

KH is the topic of Kondite Tricks.
I reported here.
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=8956.1155
But there the task was not to make a cake ... Makhnovsky, but to save the cake from the lowered proteins (very hard) + dispose of 6 yolks. Just so it doesn't end up in the trash can. Therefore, I created something that I could think of, and since I liked it at home, I am happy. And since there is not Makhnovsky or Kiev cake, I did not write here.

[(HUZEL, I DON'T KNOW TO MAKE A WEB WEB, AND I DON'T REMEMBER WHERE YOU EXPLAINED)]

Take two. We didn’t reach the flowers ... But I don’t know how to make a cobweb at all (HUZEL, I DON'T KNOW TO MAKE A WEB WEB, AND I DON'T REMEMBER WHERE YOU EXPLAINED)
Two layers of biscuit (you need to take a smaller form so that it is higher). Inside a layer of cream ... 200 grams of condensed milk + 200 grams of butter. There is twice as much condensed milk in the original, but for me it is already sweet. Top - a layer of Charlotte cream (according to Tortyzhka, option No. 1 + 1 tbsp. L. Cocoa). Well, 50 grams of crushed cashews in meringue + for sprinkling.
She chopped nuts with a knife on the board. I will chop it, and again in a mountain. Tortyzhka said this is the only way to avoid fat release. More fat - more meringues will settle. Honestly, I did not understand how much to put nuts in the meringue (after numerous spelling battles, I almost wrote to lay down).


The cream inside was eroding from the last effort, which can be seen from its unevenness.

[Biscuit]

Regarding the proportions in the main recipe.
Biscuit
6 eggs + 7 tbsp. l. sugar + 6 tbsp. l.flour = 6 eggs + 7x25 sugar + 6 x 25 flour = 6 eggs + 175 grams of sugar + 150 grams of flour.
With our
6 eggs + 200 grams of sugar + 200 grams of flour.
So I think the amount of Ingredientos is comparable.

Meringue
5 proteins + 1 glass of sugar + 1 glass of powdered sugar. If we take a 200 ml glass as a hypothesis, then
5 proteins + 160 grams of sugar + 200 grams of powdered sugar (per eye) = 5 proteins + 360 grams of sugar
Against ours (converted to 5 proteins)
5 proteins + 5/3 x 200 grams of sugar = 5 proteins + 335 grams of sugar
It is also comparable (well, if you know that there is a faceted glass of 200 ml, and not 250, like everyone else).

And I won't even write about the cream, whoever wants it.

Conclusion. The amount of ingredients (if I was not mistaken anywhere) is quite similar. But the sequence of actions in the original recipe completely negates this and reduces the probability of a positive result to zero. In addition, it is almost impossible to guess that a 200 ml glass is almost impossible, and, besides this, it seems that the spoons are tablespoons, but non-standard. The proportions can be seen.

I went to the loaves, but I'll be back!

[Biscuit]

Regarding the proportions in the main recipe.
Biscuit
6 eggs + 7 tbsp. l. sugar + 6 tbsp. l. flour = 6 eggs + 7x25 sugar + 6 x 25 flour = 6 eggs + 175 grams of sugar + 150 grams of flour.
With our
6 eggs + 200 grams of sugar + 200 grams of flour.
So I think the amount of Ingredientos is comparable.

I was making a rum woman now, and there sugar is also in spoons. Well, I decided to weigh it. It turned out that a measuring tablespoon (15 ml) without a slide is about 12 grams. The fact that 1 tbsp. spoon = 25 grams I took from my ancient book of 1966. But if you take sugar without a slide in a measuring spoon, then 7x12 grams = 84 grams. This is half the size of our biscuit. At the same time, I weighed 1 tablespoon of flour. It weighs 25 grams with a sickly hill ... It turns out that tablespoons of sugar and flour should be taken with huge heaps ... And not with measuring spoons, but with ordinary ones ... From which we eat soup.
And if you use measuring without a spoon, then I get something garbage ...

My sister and I have always hunted for candied fruits. It was me, when I saw GOST for the first time, I hoped that there would be recipes for these small but very tasty cake attributes, but no, they were not there for some reason.

We, too, almost fought as little ones for candied fruits. I dare to suggest, even assert, that these candied fruits were nothing but candied fruits from watermelon peels.
I even have a recipe, and even for two years in a row I have been making this delicacy for which children are ready for anything.
I can share, but all the same, for this you need to wait for the time of cheap watermelons, with thick crusts.
Here, my last year's, the shape is not for the cake, for him they are cut with a curly knife, with wavy edges, for beauty

[Kiev cake from Yana]

I decided to drag it, and then suddenly there the site breaks off ...

Kiev cake from Yana

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

You need TWO cakes, that is, two norms of products.

1. Beat the whites into a strong foam.
2. Add sugar in small portions while continuing to beat until the sugar is completely dissolved.
3. Sift the starch through a sieve into a bowl with whipped egg whites and pour the nuts up.
4. Gently mix with chopping movements from top to bottom.
5. Put on a baking sheet covered with tracing paper (I do not grease with oil) and level the surface.
6. Put in the lower part of the oven preheated to 170C.
7. After 20 minutes, reduce the temperature to 150 and bake for another 1 hour 40 minutes.
8. The cake should double in size.

When the time comes to remove, I beat the second cake, increase the temperature to 170 for a while and put the second cake.

I usually make cream creamy:
3 yolks
1 cup sugar
1 cup milk
300 g cl butter
1 tablespoon of cocoa.

yolks, sugar, milk, cook until thick. Cooling down.
Beat the cooled mixture into softened butter on a spoon and, at the end, cocoa. I don't like a lot of cream, I only grease between the cakes, and on top and on the sides only for large companies.

Kiev cake is quite capricious, so don't despair if it doesn't work the first time.
I have translated quite a few products until I learned how to make "perfect every time". Our friends don't recognize any other cakes now. My friend asked for a recipe, and after a few not very successful attempts, she also got the hang of making it.
Knowing the oven is very important. I do not recommend using a hair dryer, as it prevents the meringue from rising. Firstly, you cannot make a cream on cream. The meringue dissolves in them. This is just for reference.

I always get hard cakes. I immediately take them out of the stove, but at the same time the room should be warm - not a strong temperature drop - and not damp / humid.

Then it is very important that the whites are dense after beating. Do not rush to add a new portion of sugar until the old one is properly dissolved. The denser the proteins, the stronger the meringue.

Stir in flour, not beat. Even the smallest revolutions change the structure of the finished product not for the better.

Trust the experience of the "old tortilla" - this requires practice and analysis of your mistakes. The most important thing is that this cake is always edible, even when it doesn't work. On a baking sheet with small sides. I put it slightly away from the edges. The cake then "grows".

I read my instructions here and realized that the sentence:

"When the time comes to skimming, I beat the second cake, increase the temperature to 170 for a little while and put the second cake."

not quite well written.

Of course, the first cake is pulled out before the temperature rises again and the second cake is put on And my Kiev cake was not very sweet, but I used the cream that I have
"Count ruins:
Mix 4 yolks and 0.5 cups of sugar and cook in a "bath" until thickened. Cool and beat with softened butter. Actually, the recipe says that you need 200g of butter, but I usually put 250-300g. This cream goes very well with meringues and is not very sweet.

Well, I got to him. Half a year later.

At first everything was kind of normal. The whipped mixture clearly kept its shape, despite the glasses of cashews (I decided to put the cashews, because it seems so right):



Twenty minutes after baking it really doubled, but ... another twenty minutes later it shrank back. So the resulting size was exactly the same:



Well, here it is on the plate:



When I was baking the second cake, I decided to be smart and began to dry it. After a couple of hours I realized that I would dry it for about 8-10 hours. I turned on the oven at 150 and as a result I got two such cakes:



As a result, two times for four hours of oven operation, my cream dripped, but I still melted my masterpiece, and this is what happened:



I think that monotony is not my biggest problem. But why didn't it double in size? Maybe the temperature should be higher? I think that both I and Yana called the temperature not by a thermometer, but by a twist on the oven ... Maybe where I have 150, Yana has 200 ...

In short, I don't know what to fix ...

Hairpin, can I "smart"?

[Cake]

Hairpin, can I "smart"?

Cake, and let me right away. And then, if anything, you will correct me at the same time.

Maybe where I have 150, Yana has 200 ...

Hairpin, if there was such a difference in temperature, then Yana's cake at 200 degrees. generally would have burned, because the basis of the dough is meringue.
But your cake is clearly burnt. Most likely, the temperature was high in the oven.
The original Kiev cake is not so crispy.

Spire, I carefully read the "primary source", thank you for copying. so, pay attention:
Most importantly, this cake is always edible, even when it doesn't work out. On a baking sheet with small sides. I lay a little off the edge... The cake then "grows".
Seem to be. that the original source does not bake in the form. but simply spreads on a baking sheet.
So my first guess is that you put too thick a layer in the mold. hence the 4 hours of baking to no avail.
Do you see the sides "sucked in"? not enough flour. Or flour mixed with starch.I have read this recipe many times - "half a glass" appeared everywhere, but not "2 spoons". I also tend to think. that if we bake kroz, and not meringue, then flour should be more solid. And then neither one nor the other.
Here she thinly stretches this cake on a baking sheet and dries until firm. Then he smears it with cream. But, I suspect something. that this is not "the same" Kiev, but just a nut meringue with cream. Which also. definitely delicious.
If there was more flour in the cake. then it would not "melt from the cream on the cream", but on the contrary it would be softer and tastier.
I think your cake will be SO VERY tasty tomorrow! Just reconsider the baking technology.

Well, and I stuck to the temperature ...

[Cake]

Cake!

1. How do you have enough nerves after all your lectures to see such cake decorations? !!! And how else do you talk to me? !!!

2. Starch (and not flour, although I can put flour as well ... I just don't know which is better) half a glass (80 grams) instead of two spoons;

3. The layer should be no more than 2 cm.

Well, this is a first approximation. And then we'll see. The road will be mastered by the walking one.
In general, I feel like a pioneer now!

[Hairpin]

Hairpin
You are a brave woman, but I don’t dare to go to Kiev so far ... Maybe I’ll look at your sufferings and also decide ... But my oven will not give out that way, from 170 degrees to 150, she’s a capricious girl with no thermometer ... It is a pity that the cream has flowed, but certainly there is experience. And this is good in itself. We must do it again! By the way, I really like your roses! And share your impressions tomorrow, how does it taste?

[flagzero]

Respectedflagzero , piggy bank "Napoleons" with us herehttps: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=14603.msg140537; topicseen

Hello everyone.
I baked Kiev cake. There is no need to pour half a glass of flour, a spoon with a slide is enough, and you need to bake both cakes at the same time, because the base of the cake is still protein, and it will not withstand 2 hours just to stand. baked at 140 degrees for about 2 hours. he didn’t really get up, but he didn’t sit down either, he got out of the ring without any problems.