Cake "Kiev"

Ksanchik! Accept the report! This is so ... I licked one crumb, delicious and like that Kiev cake from Kiev in the late 80s. There was also a friend who had hohlyatsky roots and she knows exactly how it should be, so she grunting and groaning and asked for it ...

[artisan]

artisan ! Another thank you !!! I baked for ourselves, ate and lost! As the husband eats him, he constantly says that although he is an opponent of dry cakes, he really likes this one! artisan take thanks from the opponent of dry cakes!

now I saw that mine is pale .... do you need to bake longer?

what a beautiful!!!!! just yummy ..... immediately visible !!!

[: zvezda]

: zvezda ooool, and my not beautiful ???

[Story]

Manya, yours is not only beautiful, but also so porous layered on the fault that it seems that you can get lost in these pores !!! I'm not even talking about the colored dots, the origin of which I cannot explain. Is that chocolate? And say white and chocolate cream the same or are they different?
Story, you also have a very tasty break! What nuts do you have there? It seems to be some kind of large.

and my not handsome ???

Masha, I liked your cake Pts! I just looked at him, thought, what sandy sides he has ... and the cut is so wonderful ...

[Masha !!!!!!]

Masha !!!!!!And I didn't notice the elephant .......: pardon: how could I not see?
Well, you have it THE MOST REAL !!!!!! I already speak competently ..... after all, all the same, recently from Ukraine, where I happily crumpled such a cake !!!

Hurrah!!!! I have a real one !!!!

[Story]

Story, you also have a very tasty break! What nuts do you have there? It seems to be some kind of large.

Nuts are normal - hazelnuts, I was too lazy to grind them more ... and because of this, my mother barely ate it (this is a problem for her teeth).

and I recently dissected "Grilyazhny from Roshen". So, I liked it more ... the idea of ​​telling? Otherwise, I will not get to cake making for a long time.

[khasochka]

khasochka Thank you for the praise Cream is the same, and the dots are the top colors. The top, of course, is not a fountain, something was asleep this time O or asleep ..., I wanted to draw a leaf, and it would splash kaaaaak, I had to draw such a mess

and I recently dissected "Grilyazhny from Roshen". So, I liked it more ... the idea of ​​telling? Otherwise, I will not get to cake making for a long time.

I didn’t understand something, and with hope I went to the next page, and there was VIGVAM from Prostokvashino !!!

[NatalyaN]

NatalyaN there is not a VIGVAM, but ShuMakher

["Grill Roshen"]

Natashik, don't swear ...

means so, three cakes without any. I suspect that the meringue is on the principle of "Kiev", but (attention!) Without nuts. The layer, apparently, is butter cream with chopped nuts (grains of nuts the size of Artek groats). The top is the same nut (roasted) cream, and on top of it there is a fairly decent layer of butter chocolate cream, the same as goes to Kievsky, maybe a little more chocolate + five chocolate leaves.

The cakes should be soft, white with a slight beige (such as a very light foundation).

Here is a photo from the official website


Here is a description of the cake (not entirely true, since there were three cakes!)

"Grilyazhniy Roshen"

Description: to be stored from two white-crumbled cakes, packed with roasted butter cream. The top of the cake is decorated with roasted, chocolate-roasted cream, and a variety of dessert chocolate.

Warehouse: barley wheat gatunku, tsukor-sisok, dry eggplant, kernels of gorіkhіv kesh'yu that migdalya, vanilla powder, butter, cocoa butter, cocoa grated, dessert wine, cognac, condensed milk, cocoa powder, aromatizer " , lecithin.

transfer:

"Grill Roshen"

Description: consists of two protein-whipped cakes, connected with roasted butter cream. The surface of the cake is decorated with croutons, chocolate-croutons, and dessert chocolate patterns.

Ingredients: premium wheat flour, granulated sugar, dry egg white, cashew and almond kernels, vanilla powder, butter, cocoa butter, cocoa mass, dessert wine, cognac, condensed milk, cocoa powder, vanilla flavor , lecithin.

Girls, this cake is really better than Kiev cake, it is softer, there are no pieces of nuts that are not in everyone's teeth, it is easier to cut.

In the end, at the meeting of Vasilis, we can conduct a group autopsy. I'm not a pastry chef or a cooking specialist, so my personal description is ... somewhat amateurish

[Ira!]

Ira! the point is that our VivaLaDiva, very often described a similar cake, it goes to grab her, after her and I began to make it, mine, including me, love him sooo, daughter-in-law, she generally "pees" from him and asks only him.
I hope she won't be offended if I reveal her cake in numbers:
400 grams of butter,
2 b. condensed milk (those that are 380-400 grams),
200 grams of roasted almonds
5 tbsp. l. cognac.
Beat butter until white, add condensed milk a little bit, then cognac, at slow speed half fried almonds, very finely in a blender blender. the rest of the nuts into large pieces, so that they also feel in the cream. All!
Then we sandwich the meringue cakes with this cream.

and if you pour it all over with glaze or cover with whipped ganache, - AWESOME in one word. so a very tasty idea came to your mind !!!

[Laugh]

Laugh, will you expel us somewhere in a separate topic, but only then? In the meantime, we'll graze here ...

NatalyaNApparently, this is the same crouton cream, the cake is very similar in description. But on top there is also an ordinary butter chocolate, the same as in Kiev ...

cream of 400 g of butter - how many cakes should be enough? Or what size cake?

[Rina]

Rina, can I get into your conversation? It seems to me that the cream is just for a standard cake dia. 24-26 cm. Remember in "Kievsky", butter for the cream was taken 250 gr. and the cream was only enough to layer 2 cakes. And if your cake contains 3 cakes + decoration (border, flowers), then all the cream will go away!

[Laugh]

Laugh, will you expel us somewhere in a separate topic, but only then? In the meantime, we'll graze here ...

NatalyaNApparently, this is the same crouton cream, the cake is very similar in description. But on top there is also an ordinary butter chocolate, the same as in Kiev ...

cream of 400 g of butter - how many cakes should be enough? Or what size cake?

oh, I didn't write a bastard, I'm sorry, please.

this amount of cream is enough for her 40 * 40 cm cake.
going like this:
1 cake - solid of 3 proteins and 9 tbsp. l. sugar (Husky recipe);
2 cake - from bezeshek with a diameter of 3 cm for 2 squirrels and 6 tbsp. l. Sahara;
3rd layer - the same;
4th layer - like the first.

you need to catch it and ask to set it up with a separate recipe, so as not to get lost.

and as for the chocolate cream, I immediately remembered ganache, or Haskin ganache - it is whipped with butter.

[Vitalinka]

Vitalinka, the fact is that in this Roshen roasted roasted pan, the layers of cream are quite thin.

Natasha, very, very similar. Only it will be necessary (oh, all this "will have to", but when?) To experiment - a classic meringue or, after all, a meringue from fermented proteins.
And, yes, I later remembered that the ganache is close enough. So, I brought nothing new

[Vitalinka]

Vitalinka, the fact is that in this Roshen roasted roasted pan, the layers of cream are quite thin.

Natasha, very, very similar. Only it will be necessary (oh, all this "will have to", but when?) To experiment - a classic meringue or, after all, a meringue from fermented proteins.
And, yes, I later remembered that the ganache is close enough. So, I brought nothing new

Classic meringue, it will be softer, definitely.
And you brought a new one - made this recipe creep out into the light.

how now, without the mistress, to make it into a separate recipe, so that she is not offended, we will probably wait for her? I will now concoct a text for her, and when she looks in, we will ask to put it in the subject.

Girls I have a question (more precisely, two): How to store ready-made cakes (where and how much is the maximum in time) - I decided to make a cake for my sister on D.R., baked cakes on Thursday-Friday, thought to smear them on Saturday, and then a bummer -Celebration of D.R. is postponed for a week, that is, I will make the cake in 8 days after making the cakes. Now I'm thinking about what to do - it's easier with a biscuit - I put everything in the freezer, but I don't know how to store these cakes.
And the second question: Can Charlotte cream be used under mastic (won't the mastic flow?) Or is it better not to risk it and level it with oil? But then it turns out that the second layer of cream, which with cocoa will not be in the cake, and I love it so much

[Tat_yanka]

Tat_yanka , calmly put the cakes in the cabinet and do not worry! They will lie quietly for a week !!!! I have them wrapped in paper. But I think it is necessary that it is not in a humid room.

The cream, it seems to me, is quite suitable for mastic! This is the most oily !!! Fatter, probably no longer exists. But now I’m still girls working with mastic, I’ll ask. The only incident is that if the mastic is white, then you need a uniquely white cream under it. Therefore, you can coat the cakes with brown, and coat with white.

This cream is quite suitable for mastic. With color, the artisan said everything correctly. You can do brown on top, and tint the mastic.

[Tat_yanka]

Tat_yanka of course charlotte under the mastic is it

Girls, I wanted to lay out a recipe for my own cake, but I can't figure it out ... I need to press the button "New recipe" or "New topic"?))) Even I think hard ... vitamin deficiency probably))))

New recipe

New recipe

Pasibki)))

Girls and boys!! I posted a recipe for my meringue cake. Welcome https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123453.0


_{reason for editing: link highlighting}

[Mistress]

Mistress THANK YOU!!! : girl_love: I baked "Kievsky" with hazelnuts. This is such a delicious !!! One drawback is small, but my family has decided on the size and will not wait for the weekend to repeat an encore and enjoy the belly!

[Lyusi]

Lyusi delicious !!!! I am very glad that everything worked out! And with the size ... yes! On March 8, I made 2.5 servings .. so too it turned out to be not enough

Well, I will report too.


Vkuuusno !!!! Certainly not without adventure. The squirrels poured over the night, and in the morning it did not work, because the doci had their own plans for mom. I had to put them in the freezer. A day later it happened.

Thank you !!!

On March 8, I made 2.5 servings .. so too it turned out to be not enough

It looks like the problem is the same for everyone - all households have neither sleep nor appetite !!!

Thank you for the recipe, very tasty and really "Kiev cake". Everything worked out the first time

Mistress, thank you very much for the recipe!
For a long time I decided to get down to business, re-read all 30-odd pages. And here's the result:


I decided to make 3 cakes, as the family is large, and 1.5 servings of cream. The cakes turned out to be a little damp and when bitten it felt a little like an unfinished meringue.
But everyone really liked it. My husband said that this is the most delicious cake that I have baked.
But after reading, I know my mistakes and will continue to experiment. and my best cake is yet to come!

[tuskarora]

tuskarora , such beauty !!! Very stylish and gentle!

Squirrels spent the night, and in the morning they didn't bake,

I don't put it in the cold, just in the refrigerator.

vcetka, aniko, I am very glad that I liked it and it worked out!
aniko, for the photo report, special thanks !! Beauty and more!
But for me, for something, recently, it often turns out from the bottom of the cake a stretching caramel. But I did it for 4 servings. So two cakes (per serving) were normal. And two had to be stacked in pieces. As a result, three cakes came out. The cream made three servings, it was more than enough! Spread it two days before the holiday.but today, on day 5, I ate the last bite, remembering husky, and I agree with her, the cake is awesome, in 5 days !!!!
By the way, this time I did it again with one peanut. And my mummy, who cannot digest peanuts, for the spirit, was again delighted! How!

[aniko]

aniko What a delicious photo !!! What nuts did you bake with?
tuskarora I liked the design very much.I'm sitting here in the bushes and I'm also going ... tune in after the post ...

I baked with cashews. I broke them a little with my hands, and fried them in a pan, otherwise it seemed to me damp. The husband did not even guess what kind of nut it was, he decided that it was a hazel nut. But I also want to try with hazelnuts.
In general, it is interesting to try with different nuts and compare tastes.

So what am I next? I'm ready for Grilyazhny !!!

[artisan]

artisan, I run, I hasten to thank, it turned out very very tasty, I tried a lot of recipes, but every time I was not lucky, and then after reading all 34 pages I decided to bake, and I can not describe in words my joy finally turned out and I got a crispy crust that easily separates from paper, no liquid at the bottom: girl_claping: Thanks a lot, many times

So what am I next? I'm ready for Grilyazhny !!!

I think we'll take it right after Goodday ... just a lot of proteins will remain from the beads.

And where is "Grilyazhny" I really love everything nutty

[Nut]

Nut , catch the link

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123453.0

Thank you - I caught it: DA I didn’t know it was "Grilyazhny" I immediately put my eyes on it for the holidays.

[nut]

nut, here I was describing and just starting a discussion about the "Roshen Roasted Roasted" cake.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68154.0

Thank you very much for such a recipe, and even more for such a discussion, during this week I made a cake, for 2 cakes, today I smeared it at lunch, but I could not stand it until morning, I cut it in the evening, everyone is just delighted, yummy is unreal, although I used to was not a fan of Kiev cakes. But, the only thing is that the cream is a little fat for me, someone wrote that makes it less fat, girls, can I have a recipe?

now in turn roasted, I really liked these cakes

[Natalusik]

Natalusik,

But if possible, try to leave a piece of cake for 5 days in the refrigerator, in a tray, as the husky described.
Girls, I advise everyone to collect the cake in advance, and eat in 4-5 days !!!

If the cakes are well dried, then after this time the hardness disappears, but crispiness remains. This is sooo delicious.
I won't add anything with the cream, I can only repeat myself, for this cream, I'm ready to fight, because this is the most delicious butter cream (but that's just my opinion!)

I ate such a piece of cake because it stood for a long time in the withers, mine flatly refused, and I said "if I die, you will know why" - such deliciousness, no words And for the cream I generally keep quiet - I have it now everywhere, nobody else just wants

[nut]

nut 🔗

I am a mistress

Protein in stock, immeasurable, and what to do? Yesterday you finished Napoleon, now the Kiev stove? My husband lost weight, lost weight, I'm in