Cake "Kievsky"

[Natalia]

Lida, the cake has risen, quite a bit. I don’t know how it should be, but I like it when the baked cake is not with voids inside, but with uniform porosity, which I did.

Natalia, similarly. I just look at the girls, the instinct of a natural scientist immediately wakes up in me ... what, why, how to do it?

Maybe somehow it is possible to regulate these differences, for example, put a baking sheet with salt on the bottom or something else like that - somehow adapt.

Maybe somehow it is possible to regulate these differences, for example, put a baking sheet with salt on the bottom or something else like that - somehow adapt ...

And this is a thought, I put a brick on the bottom, but it smelled so "tasty" in the process that I had to abandon this idea. I'll try it with salt.

I don’t know why sugar has become so. Maybe the technology, or maybe the raw material itself

I have acquaintances technologists, they are engaged in sugar from beets, I will ask what they invented there.

I did not control and did not remember this moment. I will also watch next time. Thanks for the additional test

Thank you for supporting us at the right time

So you can try everything The main thing is the result!

I'll make the next cake. In general, those who do not know in the dryer get a boiling white meringue, as if with a dye. The secret is, probably, that it is dried, not baked. It is also convenient to finish drying, I am now finishing drying yesterday's uneshny pancake there. There is no need to control, always a stable result.

Added Wednesday 28 Sep 2016 11:12 PM

I will report: it worked! Hell 80/20 - everything worked out. I don't know yet how it tastes, but it looks like luck! Thank you girls!

I hurried, it looked good, but inside ... The same flat cake with syrup below. I noticed today the cutting temperature drop in the oven - from 150 to 90. I don’t know how else to justify this behavior. Whipped the whites thoroughly, the sugar dissolved.
Apparently, the temperature regime is harsh ...
Drying failure in the dryer. I think breaking it into pieces would be better than a cake.
Girls, tell me, where is it better to let the wreckage of the failed "Kiev"?

Added Thursday, September 29, 2016 10:43 PM

And first the cake rose - at 150. Then it was blown away slightly, I thought it would be fine. When I pulled it out after 2.5 hours, there was a bezelny crust on top, under it there was a void and a caramel cake ... at the bottom was the syrup itself.
I'm at a loss. Who thinks what?

[Kleopa]

Kleopa, Lida, and are you in the form of a cake or just on a baking sheet?

Added Friday 30 Sep 2016 06:27 PM

And for me, girls, this is the problem: in the form the cake is not baked the way I like it, but without the form it spreads. Here, look: before planting in the oven



And after

Added on Friday 30 Sep 2016 06:29 PM

The diameter was 21 cm, but after baking it became 27 cm. What did I do wrong, what do you think, girls?

[Kinglet]

Kinglet, it seems to me that the whites were beaten incorrectly. My diameter changed by a maximum of 1 cm. If there is no suitable shape, then I bake in a sliding ring.

it seems to me that the whites were whipped incorrectly

Elechka, what's wrong with whipping whites? They stood, everything was as it should be - at first I beat it well without sugar, then - with sugar, then I added everything else. I think that if the whites were incorrectly whipped, the cake would not hold its shape right away, but look how clear it is in front of the oven ... I don’t like the oven in the ring - it doesn’t bake like that, no matter how much you keep it in the oven.

[Vika,]

Vika, I'm not a specialist, I just assume that if they are whipped correctly, then they should also keep the form in the oven.Or maybe the temperature is low and the squirrels didn't have time to grab and swam? Why is it not baked in a ring? On the contrary, the metal heats up and additionally gives off temperature along the edges. And then the edges are even, because I cut it with a knife in a circle and that's it.

[Elya_lug]

Elya_lug, Elechka, I don't know why, but when I baked in a mold, the cakes turned out to be soft and rubbery, and when just on a baking sheet they were dry and crunchy, that's my paradox. I like the shape myself more, that's precisely for the reason that you wrote about - the edges are even, but the quality of the cake itself in my shape is completely different, so I had to give it up I don't know why this is how I will take a photo of the rest tomorrow from the cake from the mold - see if you can tell me something :)

Added Saturday 01 Oct 2016 10:22 AM

This is how the cake looks like

Just ask me what you don’t like - and I won’t say for sure, it’s also delicious, especially after lying for two days :))) But it’s soft, and baked without a shape - hard and crunchy, well, somehow So...

Added Saturday 01 Oct 2016 7:40 PM

Here's what happened as a result of the two cakes that increased in size:

[Kinglet]

Kinglet,
Vika, have you divided the sugar in what proportion? We have discussed the excellent results of the 50/50 technology in the last few pages.

Now, if, according to the recipe, only 20% of sugar was added when whipping the proteins (whipping further until it was completely dissolved), then the cakes did not dry out.

Maybe your sugar in the protein mass is not completely dissolved?
Or maybe sugar is long-soluble, I have one. For this fit 50/50
Experiment

Logically, there is a lot of undissolved sugar in the dough and it is simply melted in the cake when baking, creating "unkillable" moisture. That is, it's not even moisture, it's caramel. Did you touch it, is it sticky?

I read somewhere that in order to preserve the correct shape of the cakes, the girl simply made rings from whatman paper (she stapled the strips of the required width with a stapler) and baked cakes for Kiev on the parchment right in these rings. Maybe you can try too!?!?

Added Sunday 02 Oct 2016 06:44 PM

Girls, tell me, where is it better to let the wreckage of the failed "Kiev"?

Lida, make a "potato" out of this cake: break it into pieces, mix with the cream for this cake, cool it in the refrigerator. This will make great cakes!

And first the cake rose - at 150. Then it was blown away slightly, I thought it would be fine. When I pulled it out after 2.5 hours, there was a bezelny crust on top, under it there was a void and a caramel cake ... at the bottom was the syrup itself.
I'm at a loss. Who thinks what?

Well, I'm just talking about sugar and I'm thinking Try changing the proportion to 50/50.

[Waist]

Waist, Natulik, I also did 50/50, sorry, I forgot to write about it :)

Did you touch it, is it sticky?

No, not sticky. Today it is four days since the cake has been baked in the form - it has almost completely dried out and today I like it very much :) I would put this in the cake :)

Maybe you can try too!?!?

Maybe I'll try. Why not? I just throw the idea - it becomes interesting right there :)))) But the next time, and when it will be - I don't know And about the "spreading" of my cakes - I have this version: very finely ground nuts, which, obviously added unwanted fat to the proteins. It's just that our grandfather does not eat nuts (age must be respected), so I grind smaller nuts than they ask to do in all the recipes - maybe this is the case?

And about the "spreading" of my cakes - I have this version: very finely ground nuts, which obviously added unwanted fat to the proteins. It's just that our grandfather does not eat nuts (age must be respected), so I grind smaller nuts than they ask to do in all the recipes - maybe this is the case?

It may well be I baked 2 cakes: the first turned out perfectly with large parts of ground nuts, but the second one was with all sorts of remnants of the same ground nuts (the smallest from grinding) - it did not work

- Did not work out

What exactly did not work out? I can't say that it didn't work out - it's insanely tasty, only low and large, but I wanted it to be taller and smaller in diameter. But this did not affect the taste in any way - it has practically disappeared since yesterday :)

[Vikus]

Vikus, well, that didn't work: low and wet. I baked both cakes in molds. They are always delicious, even if caramel

[Waist]

WaistSignificantly, let's write it down: the nuts are to blame

[Vic]

Not, Vic, we will write it down when we accurately check this subject in practice. But I’m thinking, and it’s logical that the size of the nuts is important. How wonderful you explained

version: very finely ground nuts, which obviously added unwanted fat to the proteins.

Indeed, according to the technology, even a drop of yolk (fat) should not get into the protein so that they are whipped and stable. Not yolks, so nuts

[Vika]

Vika, fine nuts, how fine is that? Either nuts or sugar gave such an effect. I bought finely ground sugar. Or maybe the temperature is low, so it blurred when the sugar melted?

fine nuts, how fine is that?

These are so small that they don't need to be chewed.

Maybe the temperature is low

Temperature - 15 minutes was 150 degrees, and then another 1 hour and 45 minutes - 110 degrees.

[Vika]

Vika, I chopped like a ring with nuts. Probably too small then, although it seems to me that sugar is to blame. The frame grabbed, and his insides tore. Then Only by method pokenew samples!

[Oksan]

it seems to me that sugar is to blame

Oksan, like, if it were sugar, it should be sticky, and Vicki just wet...

Vicki has a good frame, inside it is blurry. Maybe nut fat ?! Or maybe all together! I can't repeat it now, I will bake closer to the New Year.

Vicki has a good frame

For a long time, no one paid me such compliments.My frame, that is

[Kinglet]

Kinglet, Vika, my cakes also blur a little (just two forms do not fit on the sheet, but two cakes pass) and I love it when the cake is higher. So I cut the cakes to the desired size, cut them about 1 cm, mix with cream + some nuts and in the interlayer between the cakes! Goes with a bang, all this layer needs to be increased

So I cut the cakes to the desired size, cut them about 1 cm, mix with cream + some nuts and in a layer between the cakes!

Yes, Rita, that's a good idea, I thought about it too

This is really tasty, now I additionally bake half a portion just with heaps of cakes just for the layer.

It's really tasty

I have no doubts. Next time, when my frame is blurred, I will definitely do so, thanks :)

[Kinglet]

Kinglet, Vika, I don't even know what to say, some kind of paradox. I can only advise you to try again. I grind nuts in a food processor, the pieces are not large, but they can be felt on the teeth. Maybe you really chop them too finely and the fat prevents the proteins from going up. Take the risk not to be too small.

[Vika]

Vika, you can also try to halve the nuts chopped as needed for grandfather: half in cakes, and half in crEm, as Margarita stated.

[Elya_lug]

Elya_lug, Elechka, Waist, Natasha, girls, thank you very much for your advice, of course I will try :)

Girls, maybe the reason is that the mass is poorly mixed. We are afraid to interfere, so as not to precipitate proteins. Now I mix sugar and flour well, and then I distribute the nuts slightly - there are no more voids)).

I stopped making a biscuit. I haven't done it for a long time. And then they ordered it. Good thing in advance. I put what was. Does not dry in the oven, sticky, the bottom is all sticky, baked for 150 2 hours. Cut the nuts with a knife, cashews. The cake does not rise in the oven. One attempt came out of the oven very nice. There was no time to immediately get out of the form, it stood for a day. The middle immediately fell through, the bottom is sticky and soft all over. Well, that's very hotzza to finish it off. I read all the latest posts.And I did 20/80, and 50/50, and whipped with powdered squirrels - the result was one, then softly, then the caramel was solid, not of a beautiful beige color. Caramel! Like baked. Mine have already gobbled up all the attempts, I didn't even have time to take a picture. And yes, I read that according to the recipe, some cakes turned out to be almost 3 cm each, and I have a 1 cm pancake. And when I spread it, the mass is so magnificent, beautiful!

[It's sneaky sugar!]

Tovarischi! It's sneaky sugar!
The truly psychiatric number of experiments that I had to endure to finish off this &! @ # $ Cake showed that he does not care about the method / fineness of chopping nuts and the cruelty / tenderness of the kneading, and how long have the squirrels been sour, and everything else. Dastardly sugar determines the fate of the cake - to be or not to be. Lately some strange sugar seems to be on sale everywhere. Complaints come from all over the former, the geography of the defeat is frightening. Who and why is selling us this muck?

I was just going to bake the cakes. I'm already afraid. That the sugar is strange, too. Sometimes it is small, but somehow unsweetened, but there are large crystals, maybe they do not completely dissolve when whipping, and then they melt in the oven and give stickiness. We must look for a normal one. Although who knows how normal he is.

[Maria]

Maria, agree!

[test]

Well, sugar now - what is it? test come up with to determine what kind of sugar and how to use it in this and in some other recipes.
Can we figure it out? What are the suggestions?

I used to think when talking about the quality of sugar that it was all lies.
But recently I was convinced myself of the truth. Nothing worked with the sugar of a manufacturer from the Baltic countries!

[Waist]

Waist, Natasha, I use cheap coarse sugar in baked goods and cream that is heated. We drink tea and coffee without sugar. It also goes into the dough, and sometimes I grind it a little in the mill, into a coarse powder, it is smaller then. And you can beat the yolks and butter with it.

Added on Friday 07 Oct 2016 10:54 AM

I forgot to write about, only for the compote I need more sugar. Mom said that the sugar plant in Ukraine was closed, which provided us with sugar. Of course, not all of them closed, but sadness. Have you seen a lot of sugar beet in the fields? Happy fire!

Here sugar is also sold in different ways and at different prices. So, the cheapest is less sweet at what, perceptibly. It was noticeable right away, because in the same tea from the same mugs, the same amount of sugar is usually used.

Raw materials and technologies can be different.
The question is: how can a pastry chef determine the quality and suitability of sugar?

Added on Friday 07 Oct 2016 11:02 AM

Have you seen a lot of sugar beet in the fields? Happy fire!

That's exactly where so much sugar comes from and what

The question is: how can a pastry chef determine the quality and suitability of sugar?

I do not know, I will also wait quietly for an answer!

Mlyn, what to do? To me at the end of October to order Kievsky. I'm already in shock. It’s necessary to translate the products! I feel there will be more than one attempt. Mine are glad to gobble up everything. And who did the flight? Is there the same picture?

[HOME EXPERTISE]

Here's what we found about sugar and testing:

How to choose a quality one, "Today" told Yuri Moroz, director of the Tomashpolsk sugar plantand Oleg Starun, chef of the Goodman restaurant.

Cloudy sugar crystals will also indicate improper storage - in fact, they should be completely transparent. ... Also due to moisture, harmful microorganisms can appear - such sweet sand will ruin baked goods and preservation.

HOME EXPERTISE

* Mix 2 tablespoons of sugar with 1 spoon of water, boil. If sugar dissolves in a matter of minutes, it turns first, as it were, into molasses, and then into caramel, there are no impurities in it.
If the water becomes cloudy, when heated, it becomes a white incomprehensible consistency, the sugar is of poor quality, possibly with impurities.

* You can also simply dissolve the sugar in a glass of hot water. High-quality sugar will quickly dissolve without residue, the water will remain clear.

Taken from the article: "Secrets to Choosing Good Sugar".
🔗

Organoleptic indicators: (white sugar, beet sugar):

- taste and smell - sweet, without foreign taste and smell, both in dry sugar and in its aqueous solution;

- flowability - free-flowing (for industrial processing, lumps are allowed, falling apart when lightly pressed);

- color - white (for industrial processing, white with a yellowish tint is allowed);

- the purity of the solution - the sugar solution should be transparent or slightly opalescent *, without insoluble sediment, mechanical or other impurities.

Weak opalescent* (in this case sugar solution) - shimmering, iridescent.
Didn't know such a word

Physical and chemical indicators:
...
- moisture, no more than 0.14% (for industrial processing 0.15%, for long-term storage during shipment 0.1%)
...

When sugar is moistened during storage, sucrose decomposes into glucose and fructose. The microorganisms in the air and in the sugar itself use the decomposition products of sucrose for their metabolism, fermenting them and finally destroying sugar as a product.

Taken from here:
🔗

Hello everyone! Well, here I am trying to tame Kievsky. First, the customer spodvig on this feat - he had a Ukrainian wife .. well, she naturally needs Kievsky. Don't you bake it ?? ... Then, after a sample, my mother sat down .. whining now, I want Kiev cake Made for a test, overcooked (proportions of sugar 80/20) .. to order when baking reduced the temperature to 110 .. baked for 2.5-3 hours .... -take off the paper-sticky bottom .. not dripping, but just sticks to your fingers. Turned it upside down, sent the bottom to dry out. It dried up after an hour and a half .. but became more brown, not beige .. But there were no options, I gave it away. Surprisingly, I liked the cake .. my soul felt a little better) .. but even the desire to experiment diminished. And now again the same customer Kievsky wants to Read the last. posts .. decided to make 50/50 sugar .. (it dissolves according to the test as it should be .. water is like a tear .. sediment, no turbidity) and the temperature is 150-30 minutes, 120-2 hours, the nut just chopped with a rolling pin and sifted a little of fine dust. 90% roasted cashews and 10% peanuts to desired weight. For 510 g of protein, 4 forms with a diameter of 24 cm came out .. The height of the biscuits came out about 2 cm. All immediately rose, then a part sunk inside .. but everything is different. One remained level. When I kneaded everything, I caught up with the fact that 4 forms do not fit together in the oven: - .. I had to put them on 2 tiers and half of the forms at an angle on the sides of the first two. In the baking process, I swapped places halfway through the baking process. Electric oven, Hotpoint-Ariston, convection is not turned off. When baking, VNK bake it at 170-165 degrees, for comparison. When I removed the paper, again the same picture, sticky from the bottom .. But the middle of the bottom in 3 cakes had already begun to bake - it was almost not sticky. From the bottom with a toothpick pierced several. mm. The color is pleasantly beige .. Now I put the priests up to dry again). It smells good of nuts)) And the pieces are delicious .. crispy .. although I don't like meringues in any form Next time I will bake for 3 hours .. I don't want to spoil the color. And I'll buy a thermometer in the oven, measure how much she lies)

Added Saturday 08 Oct 2016 8:55 PM

While I was writing, the bottoms were already dry

[Vika]

Vika, Kinglet,

Kleopa, Lida, are you in the form of a baked cake or just on a baking sheet?

I baked all the times in a detachable non-stick form. And once in the ring

Added on Monday 10 Oct 2016 6:03 PM

Natalia, Waist,

Lida, make a "potato" out of this cake: break it into pieces, mix with the cream for this cake, cool it in the refrigerator. This will make great cakes!

I poured it with sour cream with sugar and gelatin, put in layers the remnants of the cakes, broken cakes and prunes. It was awesome! Next time I'll make a potato, somehow I didn't think of it right away, thanks for the idea!

Well, I'm just talking about sugar and I think Try changing the proportion to 50/50.

Definitely sugar! I'll try to follow. time.She changed the sugar maker, however, the old sugar ran out during the experiments. Although, if I mixed 80% in proteins, and 20% in a dry mixture, I suspect that the 50/50 technology will not help.

Added on Monday 10 Oct 2016 6:08 PM

Natalia, Waist,

Well, now sugar is what it is. We need to come up with a test to determine what sugar and how to use it in this and in some other recipes.
Can we figure it out? What are the suggestions?

The question is: how can a pastry chef determine the quality and suitability of sugar?

I think you need to think. Otherwise they fool our brother, or rather our sister ...

Elena, floksovodik,

And who did the flight? Is there the same picture?

I did. Even no questions arose. But the technology there, if I'm not mistaken from memory, is different.

Added on Monday 10 Oct 2016 06:16 PM

Natalia, Waist,

Cloudy sugar crystals will also indicate improper storage - in fact, they should be completely transparent. ... Also, due to moisture, harmful microorganisms can appear - such sweet sand will ruin baked goods and preservation.

I take into account the points.
Since packs of sugar are opaque, and you can't dig into a transparent one - which is correct, it is virtually impossible to check its quality before buying.
But liquid can precipitate light meringue, as well as damp flour and fat.
Therefore, I suggest drying the sugar. And flour too. And coarsely chopped nuts.
I will dry in a dryer, sorry for the tautology :).

HOME EXPERTISE

* Mix 2 tablespoons of sugar with 1 spoon of water, boil. If sugar dissolves in a matter of minutes, it turns first, as it were, into molasses, and then into caramel, there are no impurities in it.
If the water becomes cloudy, when heated, it becomes a white incomprehensible consistency, the sugar is of poor quality, possibly with impurities.

* You can also simply dissolve the sugar in a glass of hot water. High-quality sugar will quickly dissolve without residue, the water will remain clear.

Oh ... well, this is a test of the sugar already purchased. But it's better to check right away than to translate proteins.

Organoleptic characteristics: (white sugar, beet sugar):

- taste and smell - sweet, without foreign taste and smell, both in dry sugar and in its aqueous solution;

- flowability - free-flowing (for industrial processing, lumps are allowed, falling apart when lightly pressed);

- color - white (for industrial processing, white with a yellowish tint is allowed);

- the purity of the solution - the sugar solution should be transparent or slightly opalescent *, without insoluble sediment, mechanical or other impurities.

Let's take into account.

Physical and chemical indicators:
...
- moisture, no more than 0.14% (for industrial processing 0.15%, for long-term storage during shipment 0.1%)
...

When sugar is moistened during storage, sucrose decomposes into glucose and fructose. The microorganisms in the air and in the sugar itself use the decomposition products of sucrose for their metabolism, fermenting them and finally destroying sugar as a product.

Well, this generally turns out to be an unusable product. That is, the sugar must be fresh and stored correctly. If we can judge about freshness by the date of production, then storage is questionable.
I wonder which is better, paper bags or transparent plastic bags? What should be the correct packaging? Although, in theory, sugar can deteriorate during storage even before it is packed. There is nothing you can do about it.
It remains to empirically identify the normal producers and announce.

Added on Monday 10 Oct 2016 06:29 PM

Virgo, if anyone knows sugar technologists, ask how this happens ...
I will try acquaintances, which I will tell, of course.
In general, it's amazing. After all, sugar is sugar. What is there to bodyage something?

the proteins (not fermented, through a sieve 2 times) whipped well, the cakes turned out to be golden, porous, but, in my opinion, too hard: 1 hour at 150, 1 hour at 130 degrees, cooled in the oven.
why could this happen?

the proteins (not fermented, through a sieve 2 times) whipped well, the cakes turned out to be golden, porous, but, in my opinion, too hard: 1 hour at 150, 1 hour at 130 degrees, cooled in the oven.
why could this happen?

Are you dry? We must adapt to the oven. mine is not always perfect, but they always bake exactly 1 hour and 20 minutes. That's all. I don't leave it in the oven.

[Elena]

Are you dry?

Elena, but I thought it was impossible to dry it out, just not ...

Girls, can you do it with walnuts?

are baked for exactly 1 hour and 20 minutes.

at what pace?

Girls, can you do it with walnuts?
at what pace?

According to instruction 150, in fact, I never measured with the door open. That is, the oven is an automatic machine. And I have no thermometer for her.
I bake with walnuts, fry it three times for 3 minutes in a micron. very comfortably. power approx 600.

[eye]

always bake for exactly 1 hour and 20 minutes. That's all. I do not leave in the oven

similarly!

eye, they are clearly dry ...

with open door

necessarily

Oksanochka, I want to express my gratitude for the recipe! Yesterday I baked the cakes, they turned out to be beige, not sticky, baked for 20 minutes at 150 degrees, and then another hour the temperature was somewhere around 100-120. Tonight I want to peremezit cream. My husband loves Kiev cake very much, so he will be the main taster)))
But honestly I did not even expect that everything was so simple, I thought that such a cake could not be baked at home, but no)), especially since everything is described in detail!
Here is the first cake, the second is the same, by the way, I put cashew nuts in one cake, and hazelnuts in the other

By the way, I don't like Kiev cake at all, but I tried the crumbs from the cake and really liked it!

[Oksana]

Oksana, artisan, thanks for the wonderful recipe and cooking instructions! We loved the cake

Thank you again I have cooked three times already, all the household are delighted
photo of cakes, I don't know how to decorate with cream, but it does not affect the taste