Cake "Kievsky"

Now it remains to wait for reviews after tasting

[artisan]

artisan, take a photo report. The decorator of me, of course, is completely useless. There are no dyes either. But the main thing is that there is a Kiev cake, with which we will go to our birthday tomorrow. So after the test I will report back. Thank you very much again, without your detailed and very understandable description, I would never have undertaken it.

And here is my second "Kiev" cake:


I have no attachments, and no cond. the syringe, too, because she was decorating a bag from an impromptu corner. I baked the cakes for another 3 or 4 numbers. Today I smeared it very tasty !!!! Thank you from the whole family.

[Rusya]

Rusya, cool cake! He proves that some will find 1001 reasons why something cannot be done, while others will find 1-1001 solutions on how to do what they want. You belong to the latter!

[Rinochka]

Rinochka, Thank you so much!

[izumka, Rusya]

izumka, Rusya!!!! I am sure that even the fact that you decorated the cakes is not as gorgeous as others, the pleasure from absorption, it will not diminish. Well done!

The cake came out great! All those present at the table said that the store shop was not suitable for him. So advice for everyone who is just looking closely: if you follow the instructions clearly, everything will work out. I made 3 cakes, respectively, increasing the amount of cream. She baked the cakes for 2 hours (first 20 minutes at t150 degrees, and the rest of the time at min. Temperature). The cakes were light beige and completely dry. Spread it on the missed rast. oil paper. The paper was removed from the hot cakes very easily - she slightly lifted the cake and pulled the paper out from under it.
For some reason, the syrup curled at the end of cooking (at first everything was fine, boiled for 4 minutes, but it seemed to me that there was no stickiness and I put it on high heat for 1 minute).
I cooled it down and beat it with a mixer, and then, on the advice of our mistress, warmed it up in the microwave. The cream was very good, I whipped with President oils, everything whipped well. So do not be afraid, do it and the result will please you!

Ksenia !!! I baked biscuits, without a form .. just on paper .. nothing spread,
I baked at a rate of 150 grams for half an hour and at 130 for half an hour ... and now I have reduced it by 120, but they
it looks like it's already ready for another 15 minutes and I'll turn it off (I bake 2 cakes on convection at once)




And this is the bottom ... everything is dry and there is no syrup THANKS !!!!!

And what kind of stove you have. In mine I tried it on the top of the sheet like it was cooked. I didn't experiment anymore.

I have an electric Zanussi, I have had it for a year already and is happy as an elephant !!! Nothing burns, and everything bakes evenly.

Here is my final cake

Oksanochka, tell me, please, is it sugar in proteins, or is it better to put powdered sugar? And yet, if the husks are poorly peeled off the nuts after frying, is this nothing or is it okay to peel them naked?

Here is what is called profuse salivation !!!!!

And here I am, by the way. sprinkle with almond petals again ...

Milda, I didn't do it with powder, I won't say, but I think that since they write sugar, it means sugar!
But with nuts ... I a little bit, I left the forest near the base ... a little bit. And what kind of nuts are we talking about?

I have both forest and walnuts. Last time I fried the forest for Nutella, I had a hard time cleaning them. Even scalded with boiling water, the husk, as if glued.
Oksan, thanks for the answer, went to the preparation.

Group attack on Kievsky in Well oooooooochen preparatory class!

[leka]

leka, such a delicious cake! Thank you for the idea of ​​decorating a cake for those who do not know how to make masterpieces.

And here's what happened. The cream just doesn’t skako I can hardly stand it even to the smell]

This is half a serving.

InnaN, nicely decorated the cake.
Compliment your appetite. Two servings are not enough for me.

I do not decorate homemade cakes, this is a test of my daughter's pen. And that's why only the crust of the nepoymu rose on the cake. Who knows what a mess there is. My daughter and I have an appetite for Kiev cake, be healthy, that's why I make atoms in small positions I'm sorry ... but it is growing rapidly. The less you eat, the less you eat.

[InnaN]

I have both forest and walnuts. Last time I fried the forest for Nutella, I had a hard time cleaning them. Even scalded with boiling water, the husk, as if glued.

Forest after roasting, I clean well, the husk itself lags behind, But the almonds are in boiling water.

Oh, girls, wow! I am shocked and delighted !!! Everyone has such cakes !!!! And after all, what is most pleasant, I repeat once again that in this cake, appearance is absolutely not the main thing, the main thing is taste


InnaN, I'm a bad specialist in this business, but I think that if the cake grows strongly, or like your roof, then the reason is the high temperature. Or, alternatively, not well-mixed proteins. Here is pure protein and rises. but this is a bare theory.

but the cutter ... everything is dry and does not reach .. Oksan does not stick to his teeth, thank you !!! Everyone liked the cake, it melts in your mouth

[Leka]

Leka, what a nostril he has turned out!

Well, today, on the second day, I ate "Kievsky", it is already softer. Especially the top layer, which is between the two layers of cream. With alcohol, I still clearly went too far, but I don't feel so much either !!
I think dryness really depends on the oven. Next time I'll just bake for less time.
Mistress, I wander through the forum all day and never crawl to say thank you !! Forgotten taste and soooo nutty !!! Today I could not resist and crumpled two pieces !!! Thank you !!

Husky, so I picked it up with a specialist to show that the cakes are dry even when baking in 75 minutes

Oksana, thank you for the detailed explanations! I also mastered Kievsky, I went straight into the excitement. I'll learn how to make decorators. Have not tried it yet, really. Now I'm going to cut

Husky, so I picked it up with a specialist to show that the cakes are dry even when baking in 75 minutes

Do not understand!!! Translate!!!!!
What kind of specialist did they pick him with? I have the impression that you have not meringue in general, but a flour cake.

Well, no ... not any flour, but a real one ... the protein harvester whipped so that it turned out very airy after baking
And I picked it with a specialist, it means with a fork specially

Here's a piece of history for you, craftswomen

"Kiev cake" is a cherished souvenir, which since Soviet times any guest has tried to take away from the capital of Ukraine, if he could get it. And the people of Kiev traveled to other cities with a "Kiev cake" as a gift. The situation has not changed today. It is enough to come to the Central Railway Station and see which "goods for the road" are sold the most. The "sweet business card" of the city appeared back in 1956 at the factory. Karl Marx. The birth of this confectionery masterpiece was not preceded by long and painful experiments with old recipes. It all worked out thanks to an error. Once the pastry chefs, as usual, prepared a batch of egg white for the biscuit, but forgot to put it in the refrigerator in time. In order to hide the oversight of colleagues, the next shift decided to build a cake from what happened. Fearing the anger of the leadership, Konstantin Nikitovich Petrenko, who was then the head of the biscuit shop, did not even know that the crispy cakes of hardened foam with cream would soon be called "Kiev cake", and he would become one of the national symbols. Since then, Konstantin Petrenko is considered the author of the recipe for "Kiev cake".

For all the years of cake production, its recipe has not changed, but there have been changes in the technology that have a positive effect on the quality of the product: since 1968, pre-fermented proteins have been used to prepare an air-nut semi-finished product.On this basis, the cakes are much more magnificent and tastier. And a little later, hazelnuts (hazelnuts) appeared in the cake. Then we experimented with cashew nuts, but it turned out that in this case the cost would increase by a quarter, and therefore we had to return to hazelnuts. All this time, the only thing that remained unchanged was the excessive fat content of Kievskoye (at least 600 g of cream and 400 g of protein preparation with nuts per kilogram of product).

In the 70s and 80s, it was allowed to replace individual ingredients, for example: cocoa powder - for grated vella, cashews and hazelnuts - for peanuts. Since 1999, the confectionery factory has become part of the Roshen corporation. The specialists restored the original recipe and settled on hazelnuts. We sorted it out with butter: many manufacturers add vegetable oil to animal fats, and Roshen uses only 82% sweet butter.

Previously, each "creamy decorator" worked in its own way. At the request of the corporation's technologists, a customer survey was conducted. They chose the standard. Now its layout is in the factory, and all the craftswomen adhere to the same style.

Today the factory to them. Karl Marx works according to the scheme a la "French bakery": during the day only cakes are prepared, and the assembly of cakes, including spreading cream and decorating, takes place from ten in the evening until six in the morning. Shipping begins at six, and ends at nine. Then "sweet business cards" are delivered to retail outlets in Kiev and the region. There are 1,500-2,000 of them. On average, the factory produces 12-15 tons of cakes per day. The peak of demand falls on the eve of the New Year holidays - these days 17-18 tons of products are delivered to the mountain. In Kiev, except for the factory. Karl Marx, "Kievsky cake" is baked by three or four city bakeries, but only the main and only manufacturer owns the original recipe.

By the way, one more signature detail: the parent factory does not put peanuts in cakes. The "crunchy ingredient" of the real Kievsky is hazelnut (hazelnuts).

In many cities of the former Soviet Union, local pastry chefs produce their own versions of Kievskoye, but the sweet symbol of the city on the Dnieper is also valuable as “brought”, and not bought from somewhere in Lvov, Kharkov or Moscow. We, the people of Kiev, buy other confectionery products, knowing that we can always buy our signature cake in a nearby grocery store or supermarket.

Material by Yuri GULEVICH

In many cities of the former Soviet Union, local pastry chefs produce their own versions of Kievskoye, but the sweet symbol of the city on the Dnieper is also valuable as “brought”, and not bought from somewhere in Lvov, Kharkov or Moscow.

In fact, where I have not tried the local Kievsky cake, the taste cannot be compared to the real Kievsky from the factory. Karl Marx. Well meringues, well nuts (often burnt), but the taste ...
And the real Kievsky cake is already a classic!

[Mistress]

Mistress, another big "THANKS" for the recipe I prepared for a bachelorette party, so tomorrow I will carry it to the court of the women's company

Girls, is cashew nuts or hazelnuts very important? Almonds?

Iskusnitsa will come and say her word in a loud voice, and I will say in a whisper it will be another cake.

Girls, is cashew nuts or hazelnuts very important? Almonds?

With almonds it will be "Khreshchatyk"

Don't just throw your slippers at me. But the Kiev factory of Roshen is also imported here. The hazelnut is in use, I confirm.
But last winter my husband from Kiev brought a present from a good friend, a fresh cake (the people of Kiev are very proud of it), and the butter in it was frankly old. what och. upset.
Couldn't go bad ...
In general, I am very indifferent to him, or rather I do not understand him.

Actually, I have nothing to lose: neither the real "Kiev" nor "Khreshchatyk" I have ever tried in my life
It's just that I'm resting in the hospital now, I only get home in the evening, and at home there is only almonds available

[Elenka69]

Elenka69, in one of the "Quality Marks" Kiev cakes from different manufacturers were tested. So the only one who, according to the tasters, had a cake that looked like a real one, turned out to be the KM factory, but ... even they had margarine in the cream.

And the declared composition is as follows (written off from the box):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68154.0

[Elenka69]

Don't just throw your slippers at me. ....
In general, I am very indifferent to him, or rather I do not understand him.

Elenka69, and no one is going to throw something at you.
I, too, never really liked this cake until it squealed. I can eat a piece but the freshest, made on the same day and that's it.
I prefer the combination of classic biscuit and classic meringue.

Oksana, if not for you and Shpilka, would not have dared in life! Thank you again, delicious! What do you think in the context of what?
🔗

[Milda,]

Milda, cut - mortality!

The girls are very, very glad that there are those who, like me, are delighted with this cake. But I am sympathetic to the rest. If I don't like something, then it's forever ... almost ... for the time being
Oh, if you saw how I ruined my yesterday's Kiev ... It's a shame ... But not fatal. I know one thing, now I will try to make thin cakes, I definitely will not!

[Milda,]

Milda, cut - mortality!

The girls are very, very glad that there are those who, like me, are delighted with this cake. But I am sympathetic to the rest. If I don't like something, then it's forever ... almost ... for the time being
Oh, if you saw how I ruined my yesterday's Kiev ... It's a shame ... But not fatal. I know one thing, now I will try to make thin cakes, I definitely will not!

artisan, "spoiled" - how's that?

[Mistress]

Mistress , brought her cake to the report. Take


Oksana, thank you very much from the whole family! Everyone liked the cake.

what a big-eared suck on the way)))

Yes, such eyes will melt any heart, my dog ​​has the same, I know this look.

[Gaby]

Girls, thanks! Yes , Gaby , you are right, from their look the heart melts. Besides, he has such a sweet tooth !!!

[Zhivchik]

I prefer the combination of classic biscuit and classic meringue.

Zhivchik , oh, I love that too !!!

So, virgins, we don’t go and we don’t knock down those who love their appetite, I don’t go to jams and don’t say that I hate jams since childhood.

[Rina]

, the cake looked like a real one, it turned out to be a KM factory, but ... even they had margarine in the cream.

Rina, that's what it is! It's a shame ... Some surrogates and those are recognized as a standard.

Gaby, more and more appetite is not beaten off from anyone. We discussed factory cakes here. And I decided to write the answer under the "impression" of the article-ode brought by the Summer Resident. Journalists know how to present.
Homemade cake, not even as skillfully designed as in the factory, is certainly more valuable and tastier than any factory cake (even from the best factory).

[Gaby]

Gaby, don't be naughty ...
We don't go there (topics) at all,

what I hate

And we came here, because we also love "Kievsky" (though not very, very much). Especially when the freshest.
But there is pride in the fact that this cake is so loved by almost everyone. And good health.

Well, I made it !!!



The color of the crumbs from above shows that I overexposed the cakes and they are overcooked. Do you think this is bad? No!!! It is wonderful. This means that my temperature rotator shows overestimated results. That is, I needed to set it 30 degrees less, that is, about 120 degrees. Cakes come and go, but the experience is static !!!
Decorated with cream with a nozzle called a dessert spoon. I thought about a comb, but ... and it's good that I didn't become a comb. Spoon - the very thing!
There is a small detail left ... TRY TOMORROW!

Well done hairpin, well, didn’t you even taste the crumbs? How does it taste?

[Gaby]

Gaby, it was too late ... I barely made it ... So I didn't try ...