Cake "Kievsky"

I did not understand, I thought it was necessary to acidify,

Leave for a day to destroy the protein structure. After they stand for a day, they become liquid.
And so ... rubbed it through a sieve and you don't need to wait a day.

Tryam, why are you confusing the girl, she is already in the mood to ferment, and you rub her through a sieve. It's also more interesting and again they did it in the USSR, romance.
Oksana fermented squirrels right in the kitchen, beat just like that, without a bath, the squirrels are warm and beat very quickly to standing peaks - I don't remember 5-10 minutes, I'll see it myself.
When I talk to someone about a Kiev cake, everyone says it is so difficult, but I don’t understand that it’s difficult?

I really love Kievsky! Well, just a child's love! Before: parents will buy one cake, and eaters are like sparrows: girl_mad: will come! I was a modest child, I always took a small piece, but I really wanted to hamster into one face And I adored butter chocolate cream, I don’t like green leaves, but I can all the chocolate wave: girl_cray1: lick it off. The cake is not cheap, I never got enough of it in childhood
squirrels will not dry out? I covered them with a bag!
PySy: I baked a meringue cake a year ago, whipped the squirrels warm, and when I put them in the oven, they were already dry? based on wet meringue, I really like to beat it like that, that's why I'm interested in it with passion! And the cake didn't settle at all. Why am I so pestering, I was always afraid to interrupt them!

[Oksana]

she is already in the mood to ferment, and you rub her through a sieve. It's also more interesting and again they did it in the USSR, romance.

No, well, if romance ... I keep quiet
I made this recipe. Both times worked out. The dog ate the first cake. So I immediately fermented the squirrels on the cake trail (then not yet
I knew that it was possible to pass through a sieve) For me, the difficulty is to properly dry the cakes.
Oksana, the proteins will not dry out. I used to put a cup in a bag and wrap it up)) I love chocolate cream too.

you can skip the proteins through a sieve and not put sour for a day.

Yes, it is POSSIBLE! This is done in order to quickly achieve a change in the structure of the protein. Moreover, it is advisable to pass through a sieve twice and you can beat. I have seen more than once how the pros do and advise. So don't be afraid))

[Loksa]

bake in the evening and smear

Loksa, the pros advise to withstand the finished cakes for a day and then smear with cream. And yet, smear with cream, and the longer it stands, just two days, the tastier it will be. Probably more soaked because. And so, it may be dry, you cannot soak it)

I read that it is necessary to withstand the cakes for a day, then I will not have time. I thought to bake in the morning, spread it in the evening, cut it in the morning, accelerated variation. Bad buoy ?! You can save and eat it for a day, by the end of the cake the taste itself will appear.

Do as it turns out)) you have no other way out))

I'm upset, they went down. Whipped well, with the addition of flour, the mass settled a little, and in the oven it was sad. Girls, you have a 2cm cake ready, and how high is the mass on the baking sheet? As a result, does it rise or shrink ?! As I understand it, this is a reaction to sugar,: this: not dissolved. How important is it to add sugar like that ?! Maybe all the sugar + all the protein, and then flour with nuts ?!

[Oksana]

Oksana, it is better to take very fine sugar and beat until completely dissolved so that no grains remain. And the cakes are rather not baked in the oven, but rather dried, so they practically do not rise.

I want a cake !! Kievsky !!: girl_cray:

[Painting]

Painting, I meant, That part of the sugar should be mixed with flour and nuts, and flour with nuts and sugar should be added to the whipped proteins - this part of the sugar plants the cake. I can make a regular meringue.

Or do you need to beat all the sugar with proteins? The recipe says it differently! how is everyone doing?

Ksyusha, put aside panic, follow the recipe. The whites are whipped with only a part of the sugar - to fix the peaks, then you must carefully mix the proteins with the nut-sugar mixture. I had, so that low cakes were obtained - again or did not add the proteins - I hurried or then zealously mixed the proteins with the nut-sugar mixture. Do not be afraid it will be delicious for anyone.
I confess that I prepared the cake from fresh proteins, from the proteins into which part of the yolk got into - there is such a statement that the protein will not beat to peaks if the yolk accidentally got into it - everything worked out and was good. Then the cakes were baked for several days like a recipe and baked and on the same day I collected the cake (it happened), everything was delicious and not very different. So that calmness, only calmness.

[Gaby]

Gaby, I think I also got a drop of yolk, so I beat it in the bath-well, I like it so I beat it well, almost to the hole, maybe I mixed it actively, I don't know? , most likely everything is normal until the moment with the oven. They drew circles on paper, 2 cm high flops, laid them down, maybe those? the temperature was low. the thermometer showed 150, did not rise at all, as they were blown away! Well, okay, I'll try again! I suspect the parasite oven has fried one cake of sabotage. and what will be tasty, I have no doubt. These intrigues of imperialism simply enrage me. We must train on two proteins. Because the cream is on the yolks, it smells like eggs to me, will the mod cool down? and buiT delicious?

Loksa, I just baked this cake the other day. So - I did everything the same way, but 3 cakes turned out perfectly, and one settled down. well, nothing! It turned out gorgeous!

Oksana, calmly, then all the rest will be added cognac, there will be exactly that taste from the Kiev cake, I envy you, you will soon be eating it.

The main thing is to add syrup and beat in the whipped butter spoon by spoon - this is also a confectionery subtlety, how to make charlotte cream. If you read the first few pages, then it was discussed there.

They drew circles on paper, 2 cm high flops, laid them down, maybe those? the temperature was low.

Oksana, and I made a prescription on paper in the form of a split pitch and there I had a puncture - a couple of times I covered with paper only the bottom of a round shape and there was no paper on the sides, so the cakes did not rise then, they were low. So, there are subtleties in this recipe, but if you cook according to the recipe, then everything will work out.

[Vika]

Vika, obana, so should the cakes have a side? this is a puncture from my side, I can only arrange two forms, and I baked three cakes! error! you just need to study the intricacies, but the paper comes off easily, finally it doesn't stick. When everyone goes to bed, I'll cook the crEm. But at the expense of the cream, the other day I was preparing Chantilly, will it fit here? Such a sincere cream turned out, almost oily? Will it sound here?

as if they were adding something to sugar, making a cream: the custard base is all in bubbles, and thick in appearance, you stir it, it liquefies! And then I cooked the cream for the roll, took the sugar from the guest sugar bowl in the sugar bowl from the service there is always sugar, and not in one a completely different story, in two minutes I cooked it in a micron! Since I have three cakes, there was not enough cream for the top, I made Chantilly-molecular, at the same time I'll see how it lies on the meringue, because no one answered. I also sculpted a roll, not everyone loves meringues, which I am very happy about! I will show you the cut later, but the whole one, not much decorated, I draw only from the coloring. gee-gee, he was still a handsome man, she could not paint the cream in lavender color, what a mess.
I also need to add, since the paper was shot perfectly, I didn’t take off one cake, but hey it stuck, BUT I tried to dry it with a hairdryer, the paper moved off easily, so you also need a hairdryer

Oksana, we will also write down the details about the hairdryer, it may come in handy.
I wrote to you about the cakes for the future, that there are different nuances in cooking. And I would not change Charlotte cream, but this is my opinion.

[Vika]

Vika, Charlotte cream is very tasty and it looks more like it, it is not in vain that people tried, picked up the taste.I just didn't have enough of a portion of the cream, maybe I needed a thinner layer ?! I'll show you the cut, but the cakes really turned out different, not like meringues.
Chantilly retained its structure, the top cake became less dry a little earlier - but perhaps this is because it is thinner ?! to taste: Charlotte cream is more suitable!

Oksana, cut, I'm sure it was delicious.

Oh thanks for the recipe! I forgot about this cake and just found the section already drooling!
I will do it. Can you make cakes in a silicone mold? I only have 1 mold, the second is silicone.

[Sikorka]

Sikorka, it seems to me that the silicone will not allow the cakes to dry out as expected, bake in the usual form in turn

[SchuMakher]

SchuMakherThanks for the advice! Tell me why you only need to beat part of the sugar into proteins,
and introduce the second with flour? Will it flow ...
There are a lot of tips about the cakes, I got confused, bake for 40 minutes at 150 and then 2 hours at 100. I have a regular oven, how can I then understand that the cake is ready, should it be by color or what?

I made 2 cakes. I don’t even know whether it’s right or not. Sweet seeds to taste. Although there are cashews.
Now I'm thinking about collecting a cake or is it a marriage?

Collect. This is my marriage - the bottom of the cake has failed, the wet nuts are in a heap, the top of the cake is 3 mm thick and holds its shape perfectly. And this is the third attempt, the first two are more or less successful. This time the sugar is different, and I roasted the nuts in the micron beforehand, I don't know what else could do that much harm.

[Piano]

Piano, I think that you need to put less flour. It turns out the dough settles.
To be honest, I don't even know what a Kiev cake is, I tried it a couple of times, my grandmother was born near a factory, but we never baked. I'm walking blindly. What are the cakes to taste? I thought it should be a meringue. And this is some kind of caramel pome pastry.

Oksana, the cake turned out to be very tasty and real, although I ate the real one only once (they brought it from Kiev), and they don't really like local production. We got it quickly, but I managed to take a picture, I didn't have enough time to lay out everything.



Now I'm going to study "Truffle"

Do your skins look like these? then collect, try the cake and tell about the taste / who eats some cakes? /

I think that you need to put less flour

How much less than 23 grams? I'm going to bake the third cake now and try to replace it with starch.

[Piano]

Piano, Yours are thick and beautiful ... And mine are 1 cm and 1.5 cm thick and beige inside.

[Sikorka]

Sikorka, these are not mine, mine are scary to show today

[Sikorka]

Sikorka, collect, stand, it will be delicious!

Now I'm thinking about collecting a cake or is it a marriage?

Collect cake definitely !!! Oksana is right - it will still be delicious!
The roughness of the cakes will be smeared and evened out with cream. After long baking, there are no more raw ingredients. And what is not entirely unhealthy, air dry, is also delicious with caramel My first was caramel

Next, continue your pursuit of the ideal and when it works out, be sure to write everything down in detail.It is exactly for your conditions: food, oven ...


And do not tell anyone what exactly you tried to bake (so as not to undermine your authority) and what (in your opinion) terrible cakes inside the cake.

[Piano]

Piano, Loksa, WaistThank you girls!
And I was already upset in advance, I wanted to feed my husband like a beeshka
Now I'm breaking my head over the cream, I won't sleep :) I want to put yolks instead of a whole egg

I want to put yolks instead of whole eggs

In no case! You save the egg, you spoil the cream / I tried it /
Prescription only. And yolks somewhere else

[Piano]

Piano, Yes? I didn't know. I used the old-fashioned custard as in Napoleon assumed. So this is a completely different matter.
And at least you can reduce sugar or also not work then?

My failures today. View from above. pretty well, made a dry knock, the color was cream

From the bottom, however, everything failed, the nuts were wet inside, caramel syrup is present
And this is a cake with starch


But he also has a swollen roof, fragile and brittle


Now I have three cakes, a lot of wonderful crumbs, and yet I will collect it.

It depends a lot on the oven! I dried three cakes at once, the lower one was burnt against the wall, I scraped it with a knife! he was the driest, she tasted the cake for a week, hid it! The cream is wonderful, make the recipe. By the end of the week, the cakes ceased to be dry, but they did not become wet either, but the bottom cake was dry, until the end, eating! And sugar must be added in two forms, this is the highlight of the Kiev cake!

And sugar must be added in two forms

Eeeee ... Oksan, I didn't understand

In the sense: sugar with proteins - beat; and sugar with flour, put into the dough. You can try to equalize these parts if the oven is difficult, but maybe the girls will disagree with me.

Piano, it seems to me that you initially had a high oven temperature. The crust grabbed and stuck and remained moist inside. But that's just my opinion.
I have a gas oven and I bake like a regular meringue - 150 gr. I put a matchbox in the gap between the door and the top of the oven (otherwise my oven goes out at low temperature.). 2-3 hours and you're done

Ahhh, I understood everything And then I already thought that I really need different sugar, such as white and brown
Thank you for the clarification!

Piano, it seems to me that you initially had a high oven temperature. The crust grabbed and stuck and remained moist inside. But that's just my opinion.

And my

At the expense of sugar: I bought fine sugar for the biscuit, well, I got this yellow Undivided Neras created!
Here is a bald I already asked, sorry! I forgot completely, I learned how to bake beef cakes, this one is different, of course!

[tuskarora]

And my

?tuskaroraand mine too ...
But the oven is too smart - I open the door wider, it automatically increases the flame to match the set temperature.
And the first time the cakes were somehow denser, the second cake - one of the two was swollen, and today all three. Until I got used to it.

[Elena]

Elena, also gas? My fire increases when the door is open, so I close the door, and the smallest fire gives a temperature of 100 degrees, I increased the fire.

[Oksana]

Oksana, gas. Burning minimum 150.

Lot. My simplest, gives less temperature, but very low is bad, it seems to me that the sugar begins to melt and the cake floats, at a higher temperature it dries faster than melts. But it's hard to catch the line. I haven't succeeded yet, there were 2 squirrels, baked one cake, put it on the cabinet, I will bake one by one.

Finally. I have perfect cakes! this is my fourth cake, and of course I slightly changed the quantity and technology. Sugar 100 grams per protein and a spoonful of nuts / the rest is unchanged /. AND the most important thing: after 20 minutes from the start of baking, she pierced the cake with a skewer / shallowly but often /.
It's ridiculous, of course, to pierce the baked cake, but it helped, and it's remarkably smooth.

as if adding something to sugar,

I agree, with different manufacturers, different results.