Cake "Kievsky"

[Daria]

Daria, I just sifted and added cocoa to the flour, without even brewing
It can be so intense!

[artisan]

artisan, here's my cake:


Of course, we need to work on the decoration.
About baking time. Gas oven, 150 - minimum temperature (I have a separate thermometer for the oven). In my case, for the norm of products specified in the recipe, definitely 70-80 minutes, no more. As a result, a dry, brittle crust that does not require stabilization or additional drying. The first time I baked with two cakes on the same level - in 2 hours in a slightly open oven I got brown and tough cakes. But now I have a good supply of excellent crumbs)) Irina Chadeeva also writes on her blog about 2 hours, but in the book "Baking according to GOST" she reduced the time to 1 hour 20 minutes. I watched several videos: they bake for 2 hours, mostly high, large cakes, for 6 proteins. Seleznev has a baking time of 1 hour for 100 g of proteins.
About nuts ... Here many girls write about the inexpressiveness of the cashew nut: I agree. Although, you should definitely try with cashews. But probably the most suitable nut is still a hazelnut.
All my conscious years I thought that this elite cake was daunting. It turns out to be very simple. And even very convenient: the cakes can be baked without haste in advance, the assembly does not take much time, plus 1-2 days it is good for it to settle and soak.

I baked Kiev cake according to your recipe. It turned out the first time !!! The guests were absolutely delighted !!!


Gas oven. Baking with a slightly open door at 100-110 degrees for about an hour. maybe a little more. Cakes 2 cm high, absolutely dry. I cut the hazelnuts coarsely enough with a knife.

About the baking time. Gas oven, 150 - minimum temperature (I have a separate thermometer for the oven

Chesslovo, 4 years I thought that I have too! And the temperature is set automatically.
Thanks to my friend - she quickly taught me: from the very beginning, in the presence of auto-adjustment, twist the flame in the opposite direction (like I wanted to turn it off but didn't feel like it)

And here they are! Cherished 110 instead of 150 !!!!

Cake cut

The cut is just wonderful. How many layers are there? Cream from this recipe?

[Taia]

Taia, cakes - two. The cream is from this recipe, but the cream did a double serving. I also added crumbs from cutting the cakes to the layer.

Clear. That is why I asked you, I see that the cream is somehow wrong. Yeah, it should be delicious with the crumb.

[Taia]

Taia, with the crumbs it turned out very tasty - I put the cream more and it did not look like a thick layer of butter.

[Taia]

Taia, I dissolve cocoa in 15-20 grams of melted butter, and then add this gruel to the cream and beat for a short time. I couldn't dissolve such an amount of cocoa in alcohol, there were grains. I have good alkalized cocoa.

Girls: bravo: sos! can a greased cake be frozen? I ordered it on the 7th, today I smeared it and suddenly a message that the order is being transferred to the 10th day. So far, only the preparation I have 2 cakes and between them cream

[ledi]

ledi, Vera, Well, of course you can, wrap it up in film and that's it.

The cake becomes awesomely delicious dry and soft and soft in about five days!
For me, the cake was harsh at first.

I read everything about Kiev, and I agree, since I constantly bake meringue with nuts and corn starch, then really the meringue is, as it were, softer in the cake on the second third day, but not viscous, namely softer and so tasty. I think takes moisture from the cake

Delicious cake. A nutty crunchy delight. Thanks for the recipe. The most difficult thing was to figure out at what temperature my oven is able to bake such cakes.

I will share a cake



I have it higher and higher each time. The last time I barely trampled into a box

[Larissa]

Larissa, handsome cake

[Larissa]

Larissa, and a cutter will be?

Of course.



when I was making the cream at the last moment I found that I had made a little egg-sugar syrup in Charlotte (I cooked it for two cakes and missed), and there was no time to brew a new portion at all. I had to use military trick and use condensed milk. The one in the refrigerator was with cocoa. Well, the cake turned out to be more chocolate than the author intended. On a cut chocolate cream

tasty
I also did Kievsky in the summer, a lot of experiments with cakes and even wrote down the conditions of my baking somewhere!




I have three cakes here, baked in different modes, the top one is the most successful (whipped the squirrels warm), the middle one is not dry (apparently the temperature is too low, it even sat down), and the third one is ordinary (whipped the squirrels cold).



And the strangest experience, I added melted chocolate to the cream. Plain chocolate, everyone wanted more chocolate cream! But then the truth-the-best-the enemy of the good-worked! I didn't take into account that whipping the cream becomes lighter. I added and added what stopped me, I don't remember. BUT when the cake stood a little, the color of the chocolate appeared (noticeably, yes) ?! Worst of all, the taste was very strong. I consider myself a lover of chocolate creams (especially with the addition of butter), but this is too much, the chocolate absorbed the cake, and I really wanted a white cream inside! Well, I'll know! I wrote everything for myself, but I need to redo

I finally decided on this cake, it turned out very tasty. The biggest praise for me was my daughter's statement that you will bake such a cake for my birthday. She practically does not eat sweet.
Thank you girls for sharing and talking about the pitfalls in baking cake and cream.

How much beauty and deliciousness have been baked!
There is no strength to resist, you have to go to the oven yourself! My favorite cake!

Girls, urgently) Can I bake these cakes on a baking mat? And the paper is removed with great difficulty.

[thrill]

thrill, never baked on a rug. It seems to me that the mat from below will not allow the cake to dry out enough, there will be condensation. But these are just my assumptions.
I always bake on proven, good baking paper. And immediately, when I see that the cake is ready, I take off the paper.

[Taya]

Taya, Thank you! So they doubt me that the bottom will be baked as it should. I'll bake it on paper.

.

[thrill]

thrill, I baked cakes on the rug two days ago, everything turned out well!

And I bake on foil, smear it with a little oily, here's a drop on a cotton pad and smear it .. I don't remember where I read about it, but it helps me.

Hello, I'm baking a cake for the 4th time, the first time it turned out, according to a recipe like yours, almost, only instead of flour, starch and fresh cold proteins turned out in one evening 2 cakes out of 3, the second time the cakes were dry, I bake one at least 2 hours at a time, the third once it turned out nougat, very tasty but not nutty, but nutty-viscous, now the first cake swelled for the first time like this, this time fermented the proteins (for the first time), but again added 2 tablespoons of starch like the first time and, while whipping the proteins, slowly added all the sugar. And not like you - the part with nuts and flour, I decided to add a couple of drops of lemon juice and a pinch of vanillin to completely dissolve the sugar. FOR THE FIRST TIME, my cake in the oven increased 2 times or even more, I looked joyful and exulted, two hours later I opened the oven - to check the readiness of this charm and a biscuit inside) an ordinary biscuit only with a crustless crust, from above from below, a centimeter on the sides can be a couple. left it in the oven for another hour .. only the color increased and the biscuit remained a biscuit. Now I'm drying it in the room, the second cake is again on proteins fermented for a day, completely according to your recipe from the first page, with flour and sugar, I've been waiting for 2 hours for a temperature of about 100, probably. The oven is gas, it works a little badly (if you set the fire to a minimum, it increases in periods somewhere up to 150-180 in a couple of minutes again at least) but I try to keep track of it all the time .. I even open it slightly, although many people write not to open it.Last time, by the way, around the glass cake, the liquid is sugar, like caramel froze. I read a Soviet cookbook, there is a recipe for a meringue of 100 degrees of baking and do not beat the whites for too long until they are shiny .. I thought maybe this was my mistake. So I don’t even know what to do, I’ll do the third cake, and if the second doesn’t work, then the attempts are useless .. Any advice?

Any tips?

Even observing the recipe and technology as accurately as possible, the result was different, attributed to different sugar. And then the proteins are fresh, and starch, and the pranks of the oven

The second cake, according to your recipe, turned out, but a little damp inside, I think the dampness will go away in a day. I baked for 2.5 hours, I'm not very happy with the result, but I came up with a new technology: I will bake small nut bezeshki and use them to make the base for the cake

The whites do not whip, what should I do? Fermented for 12 hours

[stefani71]

stefani71buying quality eggs. The quality of the meringue depends on the quality of the eggs. From the quality of the butter, sugar, the quality of the cream, it may not work either. Eggs have an expiration date, it is indicated. Qualitative composition ... Ascertained by trial and error. You do not indicate where you are from, so it is difficult to advise something on specific manufacturers.

[Tyetyort]

TyetyortHow do you think meringue eggs will turn out better on homemade eggs? from personal experience?

I am from Moscow

Thank you very much. Delicious! despite the fact that the cream did not come out ... but it did not spoil the taste.
The first thing that confused me was the ratio of proteins to sugar, but everything is fine.
I beat the whites, as Tortyzhka taught, to strong, breaking peaks and added all the sugar 6-8 times, previously passed it through a sieve twice, and gently kneaded a mixture of flour and corn starch with a part of nuts with a spatula of 50 grams of hazelnuts. divided into 2 cakes and put in a microwave oven with convection in two floors at a temperature of 110 for 2 hours, it was damp inside and for another 2 hours at 100 grams with convection.
They came out with real Kiev cakes, no worse than those of Roshen. So I collected, and I had a coconut meringue cake from Tortyzhka, only with nuts and cornstarch, smeared with dark chocolate, well, I put it in the third layer.

Here you can see that the upper meringue is finely porous and denser, and the lower one is like in Kiev. almond petals fell between the layers and on the sides.
I froze the piece, thawed perfectly and ate.
I just want a cream of condensed milk and butter with cognac.
Well, very tasty.



And I noticed that the warm proteins passed through a sieve gave more volume.



Photos from the phone and the quality is not very good. here it seems better to see, the bottom 2 are from the Kiev cake.






And the remnants of the cut piece lay on the table overnight and retained their taste well, crunched and did not turn sour

Fermented for 12 hours

I here read in the subject that you can pass the same effect through a sieve 2 times.

Next time I'll try it through a sieve. I now sin that I started to beat with a knife from a blender, the child lost the whisk. Then the truth ran to a neighbor for a whisk, but it didn’t really beat up to the peaks. By the way, how much should you beat in time until the peaks?

I now sin that I started to beat with a knife from a blender, the child lost the whisk

As I recall, if you start whipping, then the process does not stop or you get a slurry at the exit. Tortyzhka has a good description of how to beat whites. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=44563.0
and at Tanzi.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=454687.0
You cannot be distracted.
I have 4 squirrels and a 350 watt mixer takes 7-10 minutes on average.

[stefani71]

stefani71, if your proteins are not whipped, then you can try to heat them in a bath with sugar and beat them (it's better to try than to throw them out). I corrected that once. But whipping the protein has nothing to do with fermentation or passing through a sieve. And a blender knife won't help here. Whisk the whites only with whisk. In this cake, I like to whip warm whites. The whipping time may vary. Depends on the power of the mixer and the whipping speed.



Ksyu-juha, the difference in the cakes is noticeable.

Thanks a lot, girls!

Next time I'll try it through a sieve. I now sin that I started to beat with a knife from a blender, the child lost the whisk. Then the truth ran to a neighbor for a whisk, but it didn’t really beat up to the peaks. By the way, how much time should you beat until the peaks?

maybe the yolks got into the protein? Or fat?

[Rina72]

Good afternoon, girls. Can you please tell me how you can dry the cake in the microwave? Of 4 cakes, one is soft on one side.



Or maybe you can dry it in the dryer?

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!) Today has remained soft. Therefore, he was shoved into the micra and after 2 minutes. became very soft. But when it cooled down, everything was absolutely solid.

Please tell me, in what program were the cake heated in the micro?

I would dry in a micron not on a very high power, so that the sugar does not melt. In the dryer, of course, you can.

I would dry in a micron not on a very high power, so that the sugar does not melt. In the dryer, of course, you can.

Thank you so much

Another question arose - if you put the cake on the balcony, won't the cakes get damp?

Another question arose - if you put the cake on the balcony, won't the cakes get damp?

The finished cake does not damp the refrigerator in a day, it is in cream from all sides, there is no access to air.
Probably the same on the balcony

The other day I bought a Kiev cake from Roshen, I bought it specifically to refresh the memory of taste.
What an impression - I didn't like it at all.
A cake made according to a recipe from this theme is much tastier and cheaper. And the cakes are tastier, and the cream tastes better, not even comparable.
But maybe this is just my preference.
The only advantage of Roshen's cake is that the cakes are softer.
Now I'm worried, how do I bake the cakes from this recipe so that they get the same soft? Where and in what is the little nuance lurking? Tell me who knows.

[Taya]

Taya, and you eat the cake on the first day or let it brew for several days. I already wrote that the cakes become softer when the cake spends a couple of days in the refrigerator. And yet, I think that you need to bake less in time. I bake at 140⁰ only 1 hour 20 min. When you remove them from the parchment, the cakes are dry on top, and inside the pulp is obtained in the form of a toffee.

I already wrote that the cakes become softer when the cake spends a couple of days in the refrigerator. And yet, I think that you need to bake less in time. I bake at 140⁰ only 1 hour 20 min. When you remove them from the parchment, the cakes are dry on top, and inside the pulp is obtained in the form of a toffee.

I have the same story. The only thing, I very often bake with peanuts, and with them it is harder than with walnuts. I didn't bake it with other nuts.

.

[Ludmila]

Ludmila, Thank you . I will take into account the adjustment for baking time and temperature.
Of course I burst it almost immediately. I adore it and I can’t have enough to wait, about HORROR, a couple more days. I will develop willpower.