Cake "Kiev"

It’s funny, of course, to pierce the baked cake, but it helped, and it’s remarkably smooth.

Lena, show
It's interesting how, everyone does it differently, they adapt in different ways. This is how technology is born
Thanks to ALL !!!

I don't know how to decorate yet.

[Elena]

Elenathanks for showing! Krzh -
Cakes learned to bake and learn to decorate

Maybe. For me, the main thing is that I eat plenty of Kiev cake.

I made a cake and didn't like it very much. The top cake is tough, but it looks like Kiev was told. I didn’t show it and said that I was baking "Swallow's Nest" And I also mixed cocoa with whiskey, ended up with a cream with lumps ...
And my husband ate half of the chocolate cream in the morning, he stopped only when I said that there was whiskey. The cream has spread a little.
In general, the prescription custard is really cool. Now my husband asks to make an egg-milk-sugar mixture as a dessert (like milk jelly). I reduced the amount of sugar and everything worked out, but there is a lot of butter, very fatty.
And I also found such a recipe (I focus on the cakes and their baking)

but what happened

Video...
The height of the skin impressed.
Has anyone tried putting in a cold oven ??

Made a cake and not very much liked it. The top cake is tough, but it looks like Kiev was told. I didn't show it and said that I baked "Swallow's Nest"

Well, it was still delicious, well, eh? But how will they check it out when EVERYTHING works out
It's good that everyone ate "Nest", otherwise they would have said too much

In general, the prescription custard is really cool. Now my husband asks to make an egg-milk-sugar mixture as a dessert (like milk jelly).

Well, there is a positive point

I reduced the amount of sugar and everything worked out, but there is a lot of butter, very fatty.

And I'm too greasy I want to try another cream with less oils Or just reduce the oils?

And I also found such a recipe (I focus on the cakes and their baked goods)

Well, thank you!

Has anyone tried putting in a cold oven ??

Lena, I'll try! I will bake in the coming days

[Waist]

Waist, So I'm thinking of winking and combining the recipe for the cream for the Czech roll / Wenceslas and this one. Starch can be added or something like butter with cream ...

Has anyone tried putting in a cold oven ??

I put. Both this and the biscuits - I never noticed the difference

I put. Both this and the biscuits - I never noticed the difference

Which oven?
There is automatically a large flame in mine until the desired temperature is set. That is, I put it in cold, turn it on at a minimum, but the flame is maximum until this minimum is typed, I don't even know or try

I have electro. Heats up rather slowly, fast (relatively) heating only on "Pizza"

I finally made this cake, I was getting ready for a very long time, I was afraid for some reason, and then there were two squirrels left, I decided to try what kind of animal it was, the squirrel stood at the battery for two days, 70 g, and several large bubbles appeared on top. I took peanuts, baked the resulting cake for 40 minutes, I was more afraid that it would burn, it turned out to be very fragile at once, but magically porous and fragrant. Was kept in bed for 2 days, made a modified custard cream. It turned out such a big cake))) for breakfast for tea for the whole family. The question is - should the cake shrink? It seems to me that after baking it was immediately higher than during assembly.

Forgive me, I can't figure out the photo, it's not convenient from the phone, but the photo only grows this http climbs ...

I baked such a cake several times. The family really likes it. It turned out so pretty

Now there is a problem ...the oven has changed, now with convection, the cakes have already burned out once, tell me how to determine the temperature and baking time ???

The temperature in the oven in convection is set by 20 * less than usual. At the same time, the average time remains the same. Well, in general - you need to look closely at any oven and adapt.

The oven heating temperature and compliance with the declared figures on the regulator, it is better to check with a separate oven thermometer, because there are mistakes and sometimes very significant ones, sometimes at 20 *

[Waist]

Waist, thanks for the answer. I will try.
Do you know if it is realistic to pour this cake on top with some kind of chocolate icing?

I won't tell you about pouring chocolate onto butter cream. It is necessary to ask in the topic of creams

[Lenok0302]

Lenok0302, Why not? Freeze the cake well, the icing, too, so that it is not hot - and everything will work out!

[Waist]

Waist, Scarlett, thank you very much, I will try

[Lenok0302]

Lenok0302, I filled in)). The main thing is to catch the desired temperature of the glaze, well, the cake should be cold))

🔗

[olesya555]

olesya555, very nice cake!

[olesya555]

olesya555, Lesya, delightful design You have a recognizable style!

Thanks for the visual example of the fill! Impressive and inspiring!

Added Saturday 09 Apr 2016 03:06

I'm sitting ... looking at the curls ...
Lesya, and the design is still the same Swiss meringue?

[Waist]

Waist, Natasha, pouring glaze, decorating chocolate, butter protein only on the border)). Well, roses).

[olesya555]

olesya555, I recognize your cakes without looking at your avatar! Style -

Now there is a problem ... the oven has changed, now with convection, the cakes have already burned out once, tell me how to determine the temperature and baking time ???

Read the first pages, there roofing felts on pages 6 and 7 Rina gave the time and temperature at which this cake was baked in the Soviet Union. We argued with her there, we were in correspondence - we tried to find the truth, now I bake in the "convection" mode only the time that Rina found, this is 70 minutes, which reduces the cooking time and the amount of electricity spent.
And I also really liked the convection oven, so that you can bake two cakes at once, at different levels, again saving cooking time.

Olesya, the cake of unearthly beauty turned out.

After the beautiful Olesinoe 'admire' my 'Kievskiy'

Girls, what a funky taste he got ... I love this cake and used to often buy it at Roshen. I looked at this recipe for a long time and now, it happened, and I still made it myself, and it is delicious, like the one that we love dearly! For 2 days the cakes were laid out and for 2 days we sentenced the finished cake. 7 people tried it - no one was left indifferent.
Yes, and I wanted to note that, to be honest, I was not particularly impressed with the first bite, but remembering that they wrote here that the taste gets better over time, I persistently and hopefully continued to taste further. And yet, yes, the last piece by the end of the 2nd day was the most delicious, so next time I will try to let the cake brew. Thanks to the author for the recipe and everyone who shared their cooking experience!

[Kseny @]

Kseny @, a beautiful cake !!!!! Oh, I love him!

[Loksa]

Loksa, namesake, thank you, of course, on a kind word, but it's still more delicious than beautiful. And I put it out exclusively because of the chestnut - they begin to bloom with us

[Oksana]

Oksana, Oh chestnuts, bloom very beautifully! I represent!
The cream, I see, is very chocolate and a good chestnut, when I baked I did not know how to decorate. Completely weak on fantasy! I liked yours. The leaves are similar, it turned out well. I'll stove-spy!

I would be glad if this idea comes in handy. It often happens with imagination, but this cake I immediately knew what would happen to the chestnut, because the chestnut is the green symbol of my city, and this cake is a sweet symbol, well, here it is)

The cream, I see, is very chocolate

Yeah, I didn't regret cocoa) I love this chocolate one on Roshen's cakes. But my natural one turned out to be much tastier.It will be necessary to try melted chocolate in this crèmere. It seems to me that it will be even chocolateier

I spread the counting of products on a 2 kg cake. I bake from 2 kg, who bakes to order, calculations may be useful.
Proteins 302g, sugar (whole) 351g, hazelnuts 215g, flour 67g, vanilla powder 1.5g
Charlotte by Husky 900g + Fruit for decoration 300g, or another 300 g Charlotte or Ganache
Charlotte 900g: 4 eggs 1c + milk 333g + sugar 200g + butter 200g

[Elena]

Elena, just in time. I had just over 100 grams of protein left yesterday! I'll bake one more cake today! And the cream on time!

Girls, don't do as I do!
I fermented the squirrels yesterday, in the morning, just in case, rubbed it through a sieve, everything was whipped well, mixed just in case in three steps into the nut mixture. But I did not want to drive the oven twice and immediately prepared a mixture for 200 grams of proteins. I decided to do it in a rectangular shape, so that later I could just cut it in half. But now I cannot get out of this form and even check the bottom of the cake for readiness

Kievsky 2 kg in variations!

[Oksana]

Oksana, for 100g of proteins, what shape do you take? And how many cm in height did you end up with? In my 25 cm form, only 0.5 cm came out. Squirrels settled immediately when kneading. How are you?
Mixed it wrong, right?

[Reset]

Reset, I have a shape 21 and a ring, I bake it the same size, it turned out 1 cm, I think. When I leveled the cake, it happened. Is 25 cm a normal height? I did not bake in this. But 0.5cm is a very good height for the crust. We need two more of these. I had 147 grams of protein for the second batch, one cake and a bun for the parcel. Well, he sits down, that's for sure.

[Oksana]

Oksana, the girls wrote at the beginning of the topic that in the 26 cm form the height of 1 cake is 1.5 cm. Or I did not understand correctly.

[Reset]

Reset, in my 39x25 form it turned out to be up to 1.5 cm. I crumbled the nuts somewhere in half a centimeter and mixed the first quarter of the proteins well, then intervened another quarter less, and slightly mixed the rest. And due to problems with getting out of the mold, the cake cracked. Therefore, I baked a biscuit from the yolks in the same form, I applied butter + var cream on it. condensed milk + whiskey, then stuck meringue to it and smeared a little more cream on top. We started eating the same day and it was delicious

[arini]

The cakes are perfectly baked even without a mold. Just on a piece of baking paper.

Posted Monday 16 May 2016 10:19 AM

ariniI dare not doubt you have a delicious cake. But this is a completely different story, not related to the Kiev cake.

Well, it was necessary to solve something from the resulting
Yes, and "Kiev" I do not particularly read, here is "roasted" yes, and there I just feel the taste of boiled condensed milk. Combined, so to speak. But the homemade meringue cake with nuts turned out to be very good, I snatched a couple of pieces.

I, too, not all the cakes survive until assembly.
I suffer from pangs of conscience, but I can't resist, I suffer and eat them.

[Reset]

Reset, Hope, I'll come home and show the photo.

Baked today. Took on 1 cake 200 g of proteins and other products 2nd portion. The cake is 3.5-4 cm high. The diameter is the same 25 cm. Still, you need to mix more carefully.

[Hope]

Hope, that is, one portion of protein-100g - gives a cake 1.5-2 cm high in the form of 25 cm? Maybe I'm high too? No, I don't have such a height, maybe my oven is weird.
Here's a story with a more accurate stirring is not entirely clear to me. I mix neatly, but first the protein mass is dusted with flour with nuts and sugar, it must be mixed in, do not leave any impurities? Or am I doing wrong?

One cake in the form of 21 cm I have a height of ~ + -2 cm

Added on Monday 16 May 2016 05:32 PM

The upper and two lower ones are for 100 g of protein, the second on top is half a serving for sprinkling.

[Loksa]

Loksa, you do not understand from the photo. Or the camera distorts the cake color, which is possible. Or, in my opinion, the cakes are overexposed in the oven, the bottom looks overcooked.

Here is a 200g protein crust:


Height 3.5-4 ms:

I'll post the second later, I will collect it only on Sunday.

[Hope]

Hopewhat a smooth cake! : rose: Nadia, how did you align? I do not succeed, now the side, then the dip-hole.
Taya, in appearance, not very critical. I definitely overcooked one, I'm trying to figure out how to dry meringues with sugar in my oven. It seemed to me that if you immediately bake at 100 degrees (normal and dry), then the cake settles more, and the sugar turns into puddles. So I warmed up to 150, when I put the meringue to dry, I immediately reduced the gas. But the oven decided to show itself, and the temperature did not drop almost. I dried two at once, fried the lower one. Now I will only bake one at a time, but at the expense of the temperature, I don't know which one is best for me.

[Oksana]

Oksana, he is lying with his ass up I think you have the same

[Loksa]

Loksa, Oksan, so that the cake is even, you can transfer the beeshless mass into a pastry bag, well, or a tight bag, and put it into a mold / on parchment according to the 'snail' principle

Added Thursday, 19 May 2016 2:04 PM

I dried two at once, fried the lower one. Now I will only bake one by one

And I bake 2 each, the lower one also roasts faster, so I rearrange the baking sheets periodically, it turns out a little more stressful, but more economical in terms of electricity.

[Kseny @]

Kseny @, I have a gas oven, it does not bake very evenly.
And at the expense of the pastry bag: girl-th: well, I don’t know, you can sit down the dough while shifting it back and forth. With a regular meringue, there is no problem at all. I baked a cake with a regular one, here

and turning sugar into caramel, with minimal loss of height, is still difficult in my oven.

at the expense of the pastry bag, well, I don’t know, you can settle the dough while shifting it back and forth

I did not notice that it sagged more strongly than when leveling by hand. It's the other way around for me. I used to level with a spatula for a long time, I love even cakes. And now 5 minutes and the truncated is ready, smooth and beautiful)
It's clear with the oven, I am suffering with mine, although electric, baking in different parts in different ways ... I dance next to it))