Cake "Kievsky"

[Gaby]

Gaby, I quoted here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68154.0

And here is the source of information
🔗
post author Vallejo (one might say, GOST guru)
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On the forum in the topic "Kiev cake" I accidentally saw numerous questions about its preparation. The comments of those who didn’t get it were especially "excited". I am conducting the GOST classic recipe for the Kievsky cake. If you do everything exactly, then "Kievsky" will definitely work out.
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Cake "Kievsky" * Recipe 180:
semi-finished product air-nut number 22 - 420 gr
cream "Charlotte" number 39 - 366 gr
cream "Charlotte" chocolate number 45 - 175 gr
cognac in cream - 5 g
fruit in syrup - 34 gr
Exit 1000 gr

Cake mass 500 gr and 1000 gr
Two layers of air-nut semi-finished product are connected with Charlotte cream with the addition of cognac. The surface is finished with Charlotte, Charlotte chocolate and fruit creams. The side surfaces are sprinkled with crumbs of an air-nut semi-finished product.

Semi-finished product air-nut number 22:
Wheat flour of the highest grade 45 gr
Granulated sugar 237 gr
Egg whites 204 gr
Crushed (roasted) cashew kernels 145 gr **
Vanilla powder 1.2 gr
________________________ __________________
* Technology that was in 1956 at the factory. Karl Marx.
** "In 1956," Kiev "cake was produced on cashew nuts, which were purchased by the country in exchange for something. Then the technologists developed a recipe replacing them with hazelnuts. And then they used peanuts."

Dough preparation. Chopped roasted nuts are mixed with flour and 80% granulated sugar, provided for in the recipe.
Egg whites, previously kept for 12 ... 14 hours at a temperature not higher than + 40 ° C (required!), Are beaten for 10 ... 15 minutes ("In 1956, Konstantin Petrenko worked as the head of the biscuit shop at the Karl Marx factory. Despite his rather high position, he did not abandon his masterful business. As usual, he prepared an egg white for the biscuit, but forgot to hide it in time. in the refrigerator. In order to hide his mistake, he decided to build a cake from what happened. Fearing the anger of the boss, Konstantin had no idea that crispy cakes made of hardened foam with cream would soon be called "Kiev cake", and he would become one of the national symbols ").
At the end of whipping (for 1 ... 2 minutes), add the remaining granulated sugar (20%) mixed with vanilla powder. Then the protein mass is gently mixed with a mixture of nuts, flour and sugar.
Molding. The prepared mass is poured onto sheets previously sent with paper.
Bakery products. Duration of baking 70 minutes at a temperature of + 150 ... 160C. The baked cakes are cooled and allowed to stand for 12 ... 24 hours (required!) At a temperature of +15 ... 20 ° C, only then they are removed from the paper.
Characteristics of a semi-finished product. The shape is round, etc. The structure is porous, airy, lingering, beige.
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P.S. Indicated to be beige. The outer sides of the cake in the purchased brand "Kievsky" are beige, but the middle is almost white.

Rinochka, so the recipe is similar, I will try the cake when I bake, after 70 minutes, I can try one of these and see what happens.

I suspect there may be a problem with the way industrial and home ovens behave. How to relate, I do not know.

I suspect there may be a problem with the way industrial and home ovens behave. How to relate, I do not know.

What are you talking about, if the oven produces the temperature you need and maintains it, then what is the question? In short, I went to ferment squirrels ...

Gabi, good luck and we are waiting for the report!

yolki ... promised ... in the morning did not photograph the cake in the cut. Although, I'm such a "cake eater" that there are chances of having a piece in the morning

So, I report to dear lovers of Kiev cake, here is a cake that was baked at 150 degrees - 70 minutes. I give two photographs of the same cake and none is close to the original, one overexposed, the second without a flash, it actually turned out, something in between and, in general, what you need. It’s too early to talk about impressions, but on the whole I’m satisfied, and the full impression of the taste will be closer to Monday.

[Gaby]

Gaby,, and what dimensions (diameter and approximate height) and from how many proteins is this cake?

Rinulya, width 24 cm and height approximately 2 cm, delicate cream color, very delicate, when I removed the paper and turned it over, I tried to crack it, but I didn’t give it to him, now I’m thinking about what, in your instructions the cakes are prepared 2 days before assembly , and I will have to lay about 4 days before assembly ... I'll see what happens to retreat not where - behind Moscow.

About proteins, I think 3 pcs. from large eggs, but I weighed and danced from this.

And how much did you weigh?

Behind Moscow, and ahead of Kiev ... sky cake

Rina, no, she didn’t weigh, it didn’t even come to mind, hurried fo yu - one 204 grams, which is 24 cm, and the second 274 grams, which is 25.5 cm in diameter.
Rina, girls, it seems this is it - I just pinched it off, but it is airy ... in my opinion it should work out. I also want to explain why I decided to experiment, I have an electric stove and for me there is still a difference of 120 minutes or 70 minutes, I will bake it.

[Gaby]

Gaby , I keep getting boring

When you took out the cakes, were they soft? And when cooling down, how did you behave?
(I pick up the thermometer for the oven tomorrow, a few proteins are waiting in the fridge)

And I did not dare ... I just took it out of the oven ... two hours, but 1.15 minutes at 150 grams, and then removed it to a minimum. Coffee cakes ... light brown, but when I turned over and removed the paper, they were soft ... I'll see what will happen in the morning ...

[Gaby]

Gaby , I keep getting boring

Go on, go on boring, that's what I love you for.

Yes, it was like that, the edges were harder, and in the center, when the paper was removed, it was soft, but I thought that they then lay and dry for several days; today poked her finger and softness was not observed. Truth was afraid to crush when poked, the cakes are tender and fragile.
I want to add that I cooked on convection.

Wow, Iskusnitsa, my cakes are not coffee or light brown, but beige, and I also found a comparison with foundation and can also be compared with the color of ryazhenka.

I read so ... and I think intelligence is resting! K. Marx - beware!

I read so ... and I think intelligence is resting! K. Marx - beware!

And you read the compiler of this modern Kiev, I can't get it out of my head, in any case, home is better.

PS I added about the cakes in the previous message.

Yes, I did it like the first time, I realized, now I’m in the store and don’t get it for nothing! And its color is not a hindrance, but if it turns out even better, I'm all for it!

[Gaby]

Girls, of course, I baked the cake only once, but it seems to me that the color (shade) of the cake does not affect the taste. Delicious period.
Gaby, if I baked in electric, I would also hold less, the toad would not give electricity to burn.
I forget to say everything, I kept my gas oven ajar for 2 hours due to the matchbox.

[Olga]

Olga, the color affects, and how, what am I getting started with this question ... the color determines how much the protein has changed and whether the sugar has caramelized. Just for fun, try baking the most common bezeshki to different colors - both the structure and taste will be different for the lighter ones and those that are darker.

[Rina72]

Rina72, darling, whatever you say. chef ..... I do not argue, I only tried the dark ones.

[Rina72]

Rina72 thanks for getting so turned on !!! It's more fun!

And I ... my yesterday's cake, which was softish inside (mind you after 2 hours of drying!) Has remained soft today. Therefore, he was shoved into the micra and after 2 minutes. became very soft. But when it cooled down, everything was absolutely solid.

And I took my oven thermometer from Lily, now I'm trying to figure out how this zarraza the oven behaves. I’ll find out how it heats up, the proteins are already in the refrigerator, now I’ll put them up for fermentation.

Come on! Just look carefully, otherwise it’s the first time with this thermometer, the Fahrenheit biscuit ... dried

and how long did it take you?
The oven has been operating for an hour and a half, at 200 degrees on the handle the thermometer shows 150 ...

what to throw out the spoiled, fallen biscuit? yes two minutes! One minute - bewildered contemplation, half a minute of frustration and half a minute, pulling out and sending to the bucket!

Help me decide. : red: I'm confused. What color is db cake? Or it doesn't matter which one, but nothing came of it? And is it kept for a long time, like a meringue? (: D I love long-playing things) And then all praise it, praise it.

Hello everyone! Today they cut what I navayla (tomorrow I will post a photo), that's when I baked and started trying, and then I wondered, should the cakes be hard or not? I have them "kopeck" which are solid, with one being a light color and the second like everyone else (brown). And today I reread here the girls write that only 70 minutes, well, during this time they will be soft for me, although if they are given a rest for a day, others will probably come to their senses. And so I started cutting the cake and I understand that the knife doesn't take it, it's oak !!! Tell me how, and what is the mistake? The taste is certainly cool, with cashews and walnuts, a fairy tale !!!

Well, with walnut it is no longer "Kievsky"

If we take for the standard "Kievsky" made at the factory. K. Marx, then there is light-light moisture in the cakes. I don't know how to describe it correctly ... apparently, this is what is called "lingering" (description of the recipe according to GOST). If even a little drier, then the cake in the mouth will disintegrate, and so there is a slight note of under-baked meringue, which is chewed, but does not stick on the teeth.

Girls, and I also have a question about nuts - to what state should they be small? Are nuts as a help to flour and then you need to blender very finely or just a delight?

Miracle777, I first blended the nuts, but so that it would not be too much for flour, but in pieces. But now, I put it in a bag and roll it with a rolling pin. It makes pretty pieces. And how is it right, only Rina72 knows! She is our main Kiev motor expert !!!

And how is it right, only Rina72 knows! She is our main Kiev motor expert !!!

Doctor, you flatter me! (from)

The cakes were clearly felt pieces of nuts the size ... more like a small pea. I don't think there was a nut flour.

:: telephone: if there is a lot of oil in the nuts, the cake may not work, so it is easier to cut it very finely.

quite right about the oil. That is why it is not worth grinding in a mortar.

Hello everyone, I want to say the following about chopping nuts, if you grind them into small crumbs, almost into flour, as I did the first time, the cakes will be low - when you combine whipped proteins with a nut-flour-sugar mixture, you will see that in order to mix everything - mix everything together, then the proteins of course lose airiness, the cake tastes nutty, but it turns out harsh. The second option that I tried is chopping with a knife into halves, quarters - when combined with whipped protein, mixing nuts and other things is easier and the proteins do not lose their airiness - due to this, a meringue with pieces of nuts is obtained - this turns out to be a more tasty option and more tender.

Rinochka, Iskusnitsa, girls, I'm in a hurry to share their experience. I wanted to make a cake with three cakes, because it says in the recipe - you can't, but I love to understand why you can't. Olya recently wrote that a cake with three layers is inconvenient. I would agree, but Rinochka then put the question squarely - how many minutes it should be baked, since at the time of our debate the proteins were already fermented into two cakes, then after our correspondence I decided to ferment one more cake, bake it first and then decide what to do. I baked the first cake, got it out - it looked decent, beige and looked quite ready and I decided - I wasn’t, I’ll bake the other two, also according to the accelerated baking option. And now about my impressions - the cakes turned out to be the most delicate. There is no photo, it was takeaway, but take my word for it, it turned out VERY TASTY.And about three cakes - it turned out well, because when Kiev is cut, they always put it on its side on a plate and then everything is convenient to eat. Thanks to Rina for her clarification on the amount of time and +5.

I wanted to make a cake with three cakes, because it says in the recipe - you can't, but I love to understand why you can't.

I read it and burst out laughing. Look



They just came from Nikolayevna, where they ate my Kievsky for three cakes. Gabi-chka, we will definitely sync!

BUT!!! I went on about your curiosity, in the end I got this very effect of protraction, or whatever it is. But I don't like it! The most delicious pieces, the ones that crunched! And the color of the cakes was light, this photo on a mobile phone, does not reflect reality. In short, I stop experimenting, bake the cakes until they are completely crisp!

Gaby, how long have you been baking?

Baked in convection mode at 150 degrees - 70 minutes. I pulled it out and every now and then it was a little soft, but it was hot, when I took off the paper, lying from Wednesday to Saturday - no softness was observed, there were dried cakes, but fragile, when I cut off the edge of one crumb cake, the difference was on the face - the taste is somehow airy, no harshness, very delicate and no lingering was observed, but most likely different ovens bake in different ways.

[I, Rina72, Gabi,]

I, Rina72, Gabi, thanks for the helpful nut tips! I like cashew nuts the most!

As far as I understand, next in line is the preparation of the "Golden Key", "Truffle" and also "Roasted Roshen".

By the way, the latter is made on the basis of all the same cakes for Kiev. Pay attention - super delicious cake!


"Grill Roshen"
Description: consists of two protein-whipped cakes, connected with roasted butter cream. The surface of the cake is decorated with croutons, chocolate-croutons and patterned dessert chocolate.

Rina72, uh !!! What? All? so where is the conclusion of the commission of inquiry? Final conclusions and recommendations ???
but I don’t see the photo I went to google, I didn’t eat that

And from Roshenovsky, I really love Cappuccino

[artisan]

artisanwhy are you not satisfied with the results of our Gaby's experiments? Someone (we will not point the finger, but everyone knows that this is ....) prefers completely dry, or even slightly caramelized cakes. Someone is boggled by the perceptibly crispy cakes. And some people prefer smaller ones, with light moisture.

EVERYONE HIS OWN KIEV CAKE!

Conclusion specifically for myself, I will make tomorrow or the day after tomorrow (imagine, I have squirrels for a day, but in the kitchen only +16).

Rinulya, I think that different ovens bake differently. In my oven, when I bake the same loaves, with the same recipe and different modes, loaves with different tastes are obtained. I have convection (this is when a fan drives hot air through the oven) and for me it was the best option, because in this mode, you can bake two cakes at once at different levels.
And in general I will not give offense to Artusnitsu.
Girls, let's live together (with the voice of Leopold the cat).

who offended whom ?! (I grab something heavy and look for the offender). About ovens, by the way, I wrote (though about industrial and home).

[Gaby]

Gaby, what are you doing ??? Protector, my dear !! What are you ??? I was just dumbfounded from the investigative showdown, led by Rina72!!!

And the ovens are really different for everyone .. and so are we
By the way, I looked in the internet for Brownie cake ... I found a recipe for one girl ... I read it before she wrote that there was no difference whether the squirrels were fermented or not, and indignantly closed the page. But I thought, I thought, maybe it's true, there is no difference. Does the crust differ from the meringue, just because we do not beat some of the sugar, but simply mix it into the already beaten proteins?
Well, I got infected Rina72 from you And what difference does it make to me what and how? When I just love this cake to madness!

And the fact that not only I like him is generally great!

Someone wrote that they tried to cook both fresh proteins and fermented ones - there was a difference in the structure of the cake.There, some kind of biochemistry is happening with the protein. I suspect that this is akin to the fact that pheasants are not cooked fresh, but they are allowed to turn slightly rotten.

As a child, I didn’t like Kievsky, for my sake I always bought “Prague” (I could eat half of the cake alone). Now I can cook "Prague" in proportions that are delicious for me personally
My tastes have slightly changed, just in the summer I realized that Kievsky became interesting for me.

Ladies, be careful, I'm going in a tank (his brakes are so crazy ...)! How to ferment proteins? just pour it into a jar? but as? stir? whip?

[tatianaskazka]

tatianaskazka , everything is extremely simple, no unnecessary gestures: they poured the proteins into a jar, and forgot it in the kitchen for at least a night or a day

[tatianaskazka]

tatianaskazka , everything is extremely simple, no unnecessary gestures: they poured the proteins into a jar, and forgot it in the kitchen for at least a night or a day

and I, darkness, no, I have to ask, I re-read all the pages, everything floats before my eyes ...Nataly_rz,: flowers: THANKS!

If everything is floating in front of your eyes, then it is better to ask, there are already a lot of people making this cake, so there will be someone to answer Good luck, we are waiting for Kiev in Gomel

Oh, girls, put the cakes in the oven. I'm worried, I haven't baked anything like this before. I don't even know what it should be. Well, in the sense of "Kiev" cake, I have tried it many times, but this is the first time I work with meringues. My family ordered this cake to NG. So if questions arise along the way, I will pester you with them.

Don't worry, I'm not sitting here, but I will come running in swoops, if anything, shout loudly, I will hear!

Is there a thermometer in the oven? Try to look into the oven before 1.5 hours later.
Girls, you know what I remembered !!! Once upon a time ... a very long time ago, we ordered Kievsky in our bakery. So my mom was then given a recipe (oh, where to find it now!) I don’t remember anything from there .. but I remember a postscript that during baking cakes, not like climbing into the oven, even going to the forge, the author of the recipe, forbade !!! ! How!