Cake "Kievsky" (from the magazine "Rabotnitsa")

[Cakes:]

Cake "Kievsky" (from the magazine "Rabotnitsa")

Category: Bakery products

Ingredients
Cakes:
Wheat flour	3 tbsp. l.
Sugar	1 tbsp.
Proteins of 10 eggs
Chopped roasted cashews	1 tbsp.
Vanillin
Creamy cream:
Sugar	2/3 st.
Oil	150 g
Yolk	1 PC.
Milk	1/2 tbsp.
Cognac	1 tbsp. l.
Vanillin
Chocolate cream:
Sugar	1/3 Art.
Oil	70 g
Yolk	1 PC.
Milk	1/3 Art.
Cocoa	2 tbsp. l.
Vanillin
Cognac	2 tbsp. l.

Cooking method

• Cakes:
• Separate the whites from the yolks as neatly as possible, let the whites stand for 24 hours at room temperature and beat them for 20-25 minutes to increase the volume by 4-5 times.
• When the proteins turn into a snowy white foam, carefully add the chopped roasted cashews mixed with sugar and flour. Stir until smooth. Immediately, without allowing to settle, spread this mass on baking sheets lined with parchment paper - you should get two cakes 6-7 mm thick, and bake in the oven over low heat at T = 110⁰-120⁰ C for 2-2.5 hours. Let cool.
• Cream:
• Sugar, eggs, milk, stirring constantly, heat, not giving the opportunity to boil. Then strain, refrigerate. Whisking the cream, gradually add this mass to the softened butter. The cream must be whipped until it triples in volume.
• You can cook both creams together, and then separate the portion and add cocoa powder to make chocolate.
• Assembly:
• Remove the paper from the cakes, grease the cakes with butter cream, chocolate on top (2-3 mm thick layer), decorate with a pattern of white and pink (tinted with beetroot juice) cream and candied fruit or jam fruits.

The dish is designed for

1 kg

Note

Kiev cake from the magazine "Rabotnitsa"
(the recipe was given to the head of the central laboratory of the K. Marx factory in Kiev for making this cake at home.)

Both photos of the cake were borrowed by the moderator by agreement of the parties from Marri's post

Or here are some more links where you can see the preparation of this cake in pictures

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page 8

Somehow I don't want to leave proteins at room temperature for a day, especially since it's so warm now.
What's the point? Does it somehow affect the structure of the bezel mass?
Many recipes often require room temperature foods, including eggs. In this case, I take them out of the refrigerator in advance. And then I separate the whites from the yolks.

I just found the answer to my own question on cooking.
I quote:
She baked Kievsky for a friend and made one cake from proteins that had stood for almost two days on the table, and the second right from the refrigerator. It turned out 2 cakes, radically different in consistency! The one on the sour squirrels was simply the poured taste of Kiev, more airy and dried faster. The second cake had to be turned over and the bottom dried, and it was more brittle and rose less. The experiment was very helpful.

So it makes sense to leave proteins longer at room temperature.

Well, I finally matured to this recipe, the cakes are already baking, I'm starting to make a cream. If everything works out, I'll show you the photos.

I will say right away that the cream is something I didn’t get the liquid from the oil exfoliated a little, but overall I liked it.
1. This is a photo of whipped proteins with sugar

2. Dough ready for baking


3. These are ready-made cakes

4. It was not possible to decorate the finished cake as desired because of the liquid cream and it was necessary to leave a little white cream for decoration.

[tanya1962]

tanya1962 , I read everything very carefully. And she looked. How does it taste? "That one" or is he lying?

About the unsuccessful cream.I have questions about this recipe. Why can't you heat it to a boil? What exactly needs to be drained?
I see the following answers. In Soviet times, there were no high-speed mixers in production - they were kneaded either in dough mixers with spatulas or whisk by hand. If the zavlab emphasizes that the recipe is given "for home use", then it is clear that "for a whisk" or fun .. In short, springs on a stick Then it becomes clear why "not to a boil" and "strain". Because the ingredients of the cream are not jolly stirred until smooth, and when heated, they form lumps. So that the custard base does not curl up into lumps (and the higher the heating, the steeper the lumps), it was undercooked. And what all the same managed to curl up-filtered. Because of this, the hostesses could not stand to cook custard in those days. he was considered very moody.
It's simple now. Knead with a mixer or blender for a couple of minutes until a completely homogeneous mass, heat CONSTANTLY until bubbles appear and thicken. We interfere, because the mass easily burns to the bottom. We will have absolutely nothing to filter in this situation, but "for the purity of the experiment" you can strain it. To a boil, I think it must be brought! Eggs in the cream! According to GOST, the custard has a life span of 12 hours. and if also undercooked milk and eggs ...
Welding cooling. Our task is to equate it with the oil temperature. that is, both the butter and the custard base should be the same room temperature... Otherwise, the oil will behave unpredictably.
"Until the oil increases second" is, of course. it is said loudly, although I do not know what kind of oil was in those distant times in Kiev. Maybe it got lost ... I would be incredibly happy about a two-fold increase. You,tanya1962 , the cream has exfoliated. either from the mismatch of temperatures, or from excessive zeal when churning, the butter simply split into a fat fraction and buttermilk. In principle, nothing critical, but if you certainly wanted uniformity, you could slightly (!!) heat it up to 40-50 degrees, stir a little and leave to cool. As soon as the mass reaches room temperature, try beating again. By heating, we will ensure that the fat grains melt and can again be driven into the structure of the cream.
Uh, I scribbled a lot ...

[Tanya!]

Tanya!
Did you acidify proteins? Something this place also strained me ...

Cake!
And what did the maestro say nothing about sour proteins?

About keeping proteins at room temperature.
This is precisely the "know-how" of the Kiev cake. As they say, "fermented proteins". More than once they have quoted the story of how the master forgot the squirrels in the workshop (where the temperature is clearly not even room temperature), and then, in order to hide his mistake, he nevertheless decided to use them.

Why be afraid? If the whites are from fresh eggs, then they will not have time to deteriorate at all, unless your temperature in the kitchen is higher, for example, +25. In this case, keep them not 24, but at least 12 hours. If any byaka has time to start, then you dry the cakes at temperatures above +100, and in this case any living creature will simply die. The main thing is that proteins, sorry, do not smell.

Hairpin, is inclined to believe that proteins after a day of standing in the open air change their chemical, physical and bacteriological (!!!) properties ... I cannot comment - I have not tried it personally. But, to be honest, jokes with eggs are bad, it is better to overdo it than to miss it. I tasted "the same" Kievsky when I was 10 years old, of course I don't remember the taste. But I remember well how my grandmother brought eggs with a smell from the store. She didn’t come back, she said "it will be baked in baked goods and everything will be fine!" They baked, as I remember now, shortbread cookies, there was NO smell from it at all. But the consequences of the poisoning were felt for a week. I don't scare anyone, maybe it's okay! So at QUEEN, in the Viennese dough, the overnight stay of eggs and yeast is also practiced ...But by my temperament I am a terrible coward and if the food causes even the slightest suspicion (any food!), I simply CANNOT eat it! Here I am so suspicious ...

By the way, after the lecture about eggs I checked all the saleswomen at the Koptevsky market. The smallest thing was only once with a Soviet three-kopeck coin. All the rest - about five kopecks ... And only one kopeck ...

But I remember well. how my grandmother brought eggs with a smell from the store. She didn’t come back, she said "it will be baked in baked goods and everything will be fine!" Baked. as I remember now, shortbread cookies, there was NO smell from it at all. But the effects of the poisoning were felt for a week

And here in history everything is simple. The eggs spoiled for a long time, that is, the toxins had accumulated. And toxins, unlike microorganisms, are not destroyed by temperature.

Somehow I don't want to leave proteins at room temperature for a day, especially since it's so warm now.
What's the point? Does it somehow affect the structure of the bezel mass?
Many recipes often require room temperature foods, including eggs. In this case, I take them out of the refrigerator in advance. And then I separate the whites from the yolks.

In this case (when the egg is kept at room temperature and the protein is separated just before cooking), the protein biochemistry does not change. In the egg, the protein is actually in sterile conditions, that is, the microflora that ferments the proteins does not start working.

The protein stood for a day, there was no smell, and they whipped up so gorgeous with a half of the turnover, but the consistency of the protein was completely different, I don't know with what to compare, it could be like a souffle dense. The base tastes very much like Kiev. At the expense of the cream, the temperature withstood, but I think that it was the oil that was simply divided into a fat fraction and buttermilk. Why didn't I heat it to a boil, I decided to follow exactly the recipe, although it gurgled several times, next time I will boil it. In general, you feel the wateriness of the cream.

[Mix the eggs and milk thoroughly, add granulated sugar, mix everything and bring to a boil with constant stirring. The syrup is boiled for 4 ... 5 minutes (4 minutes is enough) to a temperature of +104 ... 105C. The prepared syrup is filtered (required!) And cooled to a temperature of +20 ... 22 ° C in summer, in winter to +28 ... 30 ° C.]

according to GOST, cream syrup is really boiled for up to 4 minutes (I quote the recipe posted on the cooking)

Cream "Charlotte"
Peeled and cut into pieces the butter is whipped in a beater at low revolutions until a homogeneous mass is obtained. Chilled "Charlotte" syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5 ... 3 times. Duration of whipping is 20 ... 30 minutes (at home it is enough to beat for 10 minutes).
Characteristics of a semi-finished product. Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.

Syrup "Charlotte"
Mix the eggs and milk thoroughly, add granulated sugar, mix everything and bring to a boil with constant stirring. The syrup is boiled for 4 ... 5 minutes (4 minutes is enough) to a temperature of +104 ... 105C. The prepared syrup is filtered (required!) And cooled to a temperature of +20 ... 22 ° C in summer, in winter to +28 ... 30 ° C.

[Stripped]

Stripped and the butter, cut into pieces, beat in a beater at low revolutions until smooth

What does it mean?

Sorry to interfere. The oil is scrubbed to remove the outer oxidized layer that gives the rancid taste. This is a speech from production - there are butter packs.

[Alim!]

So I don't need to protect the oil from anyone !!!

Alim!
Do not apologize! Just get involved !!!

[U]

Oil (or rather, the result, that is, cream and cake) is needed forUseek! From husbands, children, and similar troglodytes!
(joke)

[Tanyusha]

Kiev cake from the magazine "Rabotnitsa"
(the recipe was given to the head of the central laboratory of the K. Marx factory in Kiev for making this cake at home.)

Tanyusha, baked a cake according to the same recipe as you.