Cake "Kievsky"

They still have to sit in the oven for 20 minutes. But after 20 minutes after the start, they became creamy and I reduced them. up to 125 "C. I ate the oven. And you can set whatever temperature you want. But I noticed long ago that she was a very good stoker.
And how to check ready-made cakes or not? Or should they definitely be ready in 2 hours?

Rusichka, you can bake as Iskusnitsa wrote in the recipe, 2 hours at 150 degrees and the second option from her for the first 20 minutes at 150, and then reduce to 100 degrees, and I also baked on convection on two levels for 70 minutes at 150 degrees, already from amendment to the GOST instructions that Rina found somewhere, her last cake, and the cakes should be creamy, but not brown. I baked this cake three times and it turned out that I cooked according to these three options, so all three options are acceptable.

Girls, thanks for the answers! I took them out. The color is creamy, beautiful, the smell is also nothing (the children climbed out of bed to see what smells so delicious). The top is dry, and the bottom is slightly wet, but not sticky, I think it should be so. Left until tomorrow, I hope the excess moisture evaporates and will be what you need.

[Gaby]

Gaby, you insure me! (y) Thank you !!!
Rusya, if tomorrow there is still softness, I would put the cake in a micron and dry it. But maybe he himself, having been frightened, will reach the condition until tomorrow!

[Mistress]

Mistress , accept a huge thank you for the cake and congratulations on the upcoming holiday
The cakes turned out to be porous, crispy, and great. I took cashews, crushed them with a rolling pin, not very coarsely, but not into flour ... I baked for 80 minutes .... I will definitely still bake them. The design is certainly far from the "Kiev", but as it is ...

Lorachka, what a beautiful cake, super, and I will say the main thing in this cake is ... this is the cake itself.

[Mistress]

Mistress, and I! and I baked it, hid it in the closet from myself. Thank you very much, maybe the cake is unusual for my oven. it is already clear that it will taste awesome. I just can't decide whether to dry it or leave it soft ...? that's because ... it’s this and that delicious for sure ... (again anecdote about me: I’m a clever girl, I’m a beauty) Dear girls, thank you all, without your tips I could not

Lorachka, what a beautiful cake, super, and I will say the main thing in this cake is ... this is the cake itself.

Thank you, Vika, I am in anticipation ... I feel that it is very tasty, but I will share my impressions in the new year ...

[Lora0209]

Lora0209 , what a beauty!!!!! I hope that the first sweet sensations of the year will be pleasant !!!!!!
tatianaskazka , yeah, and I remembered another anecdote, when there is a lot of choice, then "let's vodka!"

Girls, how glad I am that this year I came across such a wonderful recipe, which made our beloved Kiev closer for everyone, on the Internet!

Happy New Year, YOU !!!!!

🔗

[artisan]

Today all day glitches with no.
My cakes were dry by morning. So do not worry artisan , all OK.
I've already collected the cake! In my opinion, it turned out nicely. The scraps from the cake are really nothing, but we will try tomorrow. Delicious cream


Just ask you not to laugh. This is how I decorated for the first time in my life. Of course, I have problems with the exposure ... But that white - I tried to create a flowering branch of a chestnut
And there was a problem with the cream, when I added cocoa, it did not interfere and I would even say that the butter stratified too. This is clearly visible in the photo.
But in general, it's cool.

[artisan]

artisan! ECCC! I made it !!!! Thank you Nataly_rz that initiated me into the sacrament of fermenting proteins! Well, what is the flavor of the cakes ............ mmmmmm mmmmmmm: swoon: Och delicious! and the cream turned out !!!!!!! only in the cream with cocoa there were hardly noticeable specks of cocoa left.Mom was wildly delighted - she remembered being young with hazelnuts, the cakes were baked in my oven for 1.5 hours. The first was dry, the second was soft, I dried it in a microwave. acquaintances, how did they know that I could create it in a house ........... well, oooooooochen invited me to visit. With a cake naturally

Rusya, I'm sure that your cake was great and your efforts were appreciated (you must agree that they don't want to be friends with the oven, condit. bags, and few people refuse to bake at home). I warmed up the cocoa cream - the result improved, but did not become perfectly even. it certainly didn’t taste.
Rusya , and I used to draw exactly such pictures on cakes, but I had grapes

[artisan]

artisan, huge thanks for the recipe !!! We tried it. The family is delighted! They are waiting for the next one! The husband said that he was almost like a real Roshen. This time I did it with peanuts, the next order for hazelnuts. HUGE HUMAN THANKS!
And here is the cut:

Rusya , and I used to draw exactly such pictures on cakes, but I had grapes

Yes, indeed, if you turn it over, it looks like it. Well, here the theme is Kiev, so there will be a branch of chestnut.

[Rusya, tatianaskazka]

Rusya, tatianaskazka - you are another portion of positive !!!! Very very happy !!!!!! And the design ... this is one of the cakes where decorations are absolutely not important, with the first bite, you understand that the most important thing is taste !!!
And with cocoa in cream, there really are such troubles. I am safe now. I keep ready a piece, 50 grams of soft butter. If I see that the cream has exfoliated, I put the bowl in hot water, not allowing it to completely melt !!!!! whisk one more time. If this does not help, then I add oil and beat more, usually it helps.

[artisan]

artisan , thanks for the advice! Do you think this problem is due to cocoa or because of butter? I also have other cocoa, I think to try with it.

I think it's not about the quality of the cocoa. I often came across this. The fact is that if there is cocoa in the cream, a higher oil content is often needed. Here in the cream of condensed milk 400gr + butter300gr, such stratification does not occur. I think precisely because the percentage of oil there is sooo high. But in Charlotte, this problem is solved only by adding oil.

only in the cream with cocoa there were hardly noticeable specks of cocoa left.

and so that there are no grains, I pour cocoa into the depression in the cream and add alcohol on top. It dissolves cocoa. And of course !! cocoa must be sieved !!!!

And of course !! cocoa must be sieved !!!!

Oh how! Live and learn!

And of course you wrote the truth in the first posts- Too small portion! For our small family of 4 people. it turned out in two pieces. The men ate two at a time and then, like cats, walked around our pieces with my daughter. Asking every five minutes: Maybe you don't want to ?! But that's what we want!

[Mistress]

Mistress, the first sensations of the year are not just pleasant, but delightful. Delicious cake. I do not get tired of repeating - thanks for the recipe !!!!
and the promised cutter

[Lora0209]

Rusya, to be honest .. I don’t know how many portions I need to make in order to get the option “ate” a lot, that's for sure!

Lora0209 how nice !!! I am straight and melt today !!! But how many spoiled options I had before !!!! Here you are to me, and I mentally send all the thanks to the author of this recipe ... It's so nice that the recipe is working !!! And not unique, obtained only by the author

[artisan]

artisan , I will say more, I have already set the proteins to ferment for one more portion. And the husband sits and peels the hazelnuts. Well, we did not find peeled hazelnuts after the holidays.

and fried hazelnuts ??

Nope! He's wearing a shkarloop. We will clean, then we will fry. What can't you do for a delicious cake.

In a shkarloop? or skins ??? Oh. Oh!! It's so dreary !!! she did it herself. Until I tried to fry first, and then from the thin skin and do not need to peel off, she peels off herself, just rub and that's it!

All with a holiday and good luck and happiness!
Is it possible to express an opinion, although it may not be entirely correct?
About fermenting proteins or not. On meringues, squirrels are usually taken almost "from under the chicken", as I read earlier, and indeed, weekly or older squirrels go into foam much worse ...
And where to get the freshest eggs, if we don't even mark the date of production (or laying in cells) for them?
I have a village five steps from my house, they still lead chickens here .. To the question - are the eggs always fresh, the answer = yes, dear, there is not a week yet ...
My opinion is probably wrong, that we initially bring fermented proteins into the house ..

The eggs should be matte, i.e. no gloss at all (glossy - not fresh). From the usual purchased eggs, everything is perfectly beaten with a good combine.

My opinion is probably wrong, that we initially bring fermented proteins into the house ..

that's right! wrong! Someone has already written about this. I won't say it so cleverly, but the point is this. While in the shell, the processes that occur in the squirrel in the open air do not occur. In the shell, the egg is protected, if not always, but for a long time.

[I am a master, LiudmiLka]

I am a master, LiudmiLka
Thank you! I suspected shiny eggs were just not what we wanted. And the shell, it really protects .. apparently, the proteins need something from the air directly, and not through the pores of the shell.

In a shkarloop? or skins ??? Oh. Oh!! It's so dreary !!!

In a shkarloop. And then the skin. Yes, I understand that my husband was screwed. But to my complaint, he replied: "You set tasks for me, I fulfill them. And I will not stand for the price." Well, isn't he a miracle! I had to take my words back.

Rusya, kiss him and brew another portion of proteins! Hero!!!!

By the way, not so long ago I came across information that just for all sorts of meringues and biscuits you need to take not the freshest eggs (not dietary). In lying down, the humidity decreases slightly, due to this, foaming and protein stability are improved.

Please accept the girls in your friendly company, and share your advice
The fact is that they ordered a biscuit cake with whipped cream and a layer from Kiev. But I have never made a Kiev layer with cream, and I am very afraid that it will get wet and not crunch, but they don’t want cream with butter (we need a not fat cake at all). Please tell me whether it gets wet or not, or how best to do it, I will listen to any of your advice. I really hope for your help.

Now I'm going to dig into what layers are used in air-churned cakes. Suddenly I’ll find something.

Only butter creams or butter mixed with jam. The cream will definitely crush the air cake. Unless, try to lubricate the surfaces of the cakes with a very small layer of butter cream to make the cream work as insulation.

[Dragon15]

Dragon15 , we accept!
I never smeared it with cream ... but I ate it with a bite, with fat sour cream. Delicious! If the cakes are crispy and won't stand for a long time, half a day, then I think they won't have time to get wet. But this is theory.

[Dragon15]

Dragon15 , we accept!
I never smeared it with cream ... but I ate it with a bite, with fat sour cream. Delicious! If the cakes are crispy and won't stand for a long time, half a day, then I think they won't have time to get wet. But this is theory.

in practice, it gets soaked, cream and market and special for whipping .. but, the crunch remains, inside the cake you should not notice that the cake has become a little sticky
- it will probably not be taken apart into components - cake, I meant

[artisan]

artisan, the second cake is baked in the oven and I put the squirrels on the third cake (I think it will not be enough of 2 cakes for our company). Now I think - will the cream of this portion be enough for three cakes or should it be increased by 1.5 times?

My opinion is that if you don't decorate much with this cream, then it should be enough.

I also have two cakes sitting in the oven.

[Rina72]

Rina72, artisan, Black_cat thank you very much for your answers.
I had a little idea, but if they are covered with a thin layer of chocolate and only then put into the cake and smeared with cream, or it will not protect from getting wet

[Dragon15]

Dragon15
I don't know, I haven't tried it with chocolate. If you only heat it with oil or try without additives at all, oil also contains water.
Good luck to you!

[artisan]

artisan, the second cake is baked in the oven and I put the squirrels on the third cake (I think it will not be enough of 2 cakes for our company). Now I think - will the cream of this portion be enough for three cakes or should it be increased by 1.5 times?

As for me, there is a cream there in a tyutenka. so I am increasing the portion of the cakes. proportionally increase the cream

Oksanochka brought HUGE THANKS for the recipe: nyam: Frankly, "Kievsky" named after K. Marx quietly rests in comparison with this masterpiece. The cakes were baked as expected, I baked at T 130 for 3 hours. For the third day, as they baked, they still crunch: nyam: Soon foreign guests will come to me, there will be something to surprise :) But actually he

Handsome !!! And how beautiful it is decorated, it's a pity you can't see everything.

Thanks Rusya for the handsome man :) She exhibited completely in "Cakes decorated with cream"

Girls, SOS !!! The cream is curdled! Made strictly according to the recipe. Throw it out and remake it, or can you somehow revive it?

[izumka]

izumka What are you throwing out !!! Place the bowl of cream in warm water and whisk. Just don't melt the cream !!! Doesn't help, then add some soft oil and beat it still !!!!! Try not a lot, a spoon will not help, add one more !!!!

[artisan]

artisan, I wrote wrong with fright, for some reason the syrup curled up. What to do with him?
I beat this stratified syrup with a mixer - it seems to have become more or less homogeneous, but there is no viscosity. Will it ruin the cream?

Is there a microwave? Grind this syrup through a sieve and place in the micra, stirring constantly. And in any case, cook more oil than in the recipe.

[artisan]

Thank you, artisan, so I will!

Good luck! I hold my fists, worry and wait for the photo report!

I'm going to make cream now too. And although I already did it, well, I think, let me clarify: You need to whip the butter cold from the refrigerator or a lump. temperature?

[Oil, for this and all oil creams in general, must be soft, elastic, not from the refrigerator !!!]

Oil, for this and all oil creams in general, must be soft, elastic, not from the refrigerator !!!

You are our dear mistress! Thank you, the cream turned out !!! The cake freezes, later I will try to decorate it somehow (I never did this, but I never baked the Kiev one, but I took a chance).