Cake "Kievsky"

And you bake and cakes in the nightstand, for future use. Then, as you find it, when it’s hot outside the window and you don’t want to bake at all.

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

Likewise! Now cakes-rolls every day ...: girl_dough: Napoleon, though he hasn't done it yet, they are eating another tiramisu ...

[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 also really liked the cream, but if it was even a little easier, there would be no price at all (this is for me), today I ate a piece, it is much tastier, but I'm afraid it won't last for 4 days, I'd rather ferment more proteins today, then maybe lie down

Oksanka if you don't mind
I also make such a cake, but since I really love chocolate. then I don't divide the cream into white-chocolate, but I make it completely chocolate and instead of cocoa I take a 100g Roshenovskaya chocolate bar (78% cocoa). Maybe someone will come in handy here

I am, thank you very much
Did everything according to the recipe. Successful, which means delicious!

I also want to bake such a cake: after Easter cakes, proteins disappear. Only take doubts about the baking temperature. Is 150 not too much? I just baked meringues, so there are only 120. I have an electric oven, maybe there should be less? Who knows?

I baked in an electric oven for 20 minutes at 150 and another 2 hours at 100

Three squirrels (eggs are not small enough) about 30 gr. So you have to take a couple more grams from the fourth ... But if you bake two cakes in one day, then you need to ferment 200 grams.

Girls, and if without weights? if you take 7 medium proteins? will it be normal or does it threaten something?

Yes, it does not threaten anything ... Previously, they baked the same ... Previously, I did it, but now it was some kind of nonsense, or I ground the nuts too much, or ... but it was not so airy ...

Yes, nothing threatens ... Previously, they baked ...

Thank you, then I'll go try ... I've already re-read all the pages in two directions - forward, backward and back))) ... I want a cake ...

Girls, and who will measure 200 grams of proteins in a measured glass? After all, this will be more accurate than just by the piece.

Little girls, and who will measure 200 grams of proteins in a measured glass? After all, this will be more accurate than just by the piece.

I the other day :)

[Olka44]

Olka44wait!

Well, wow! I just measured yesterday! It turned out a little less than 200 ml.

And I always measure in measured. And then I have only a steelyard.

And now, by the way, there are electronic balances for only 60 UAH.

But I'm not talking about that! So how much did you get in the measuring cup ??

[Olka44]

Olka44wait!

7 proteins have been fermenting since yesterday evening ... I have the next obstacle ... 185 grams of sugar is 1 facet. glass? or less?

[Olka44]

Olka44, it's almost a full glass. Do not add about 4 mm to the top of the glass.

[Olka44]

Olka44, it's almost a full glass. Do not add about 4 mm to the top of the glass.

phew !!!!!!!!! Thank you!!!!!!!!! stomped into the kitchen again

And now, by the way, there are electronic balances for only 60 UAH.

But I'm not talking about that! So how much did you get in the measuring cup ??

So I pour proteins into a glass, read: "water - 100" = this is, according to my measurements, 100 g of proteins. After May 9th I'll bring a cake. The cakes are kept.

In general, the eating of the cake was postponed a day earlier. I just blinded him. There was not enough white cream, but the texture is SUPER! And with cocoa ... and hot. put water and added oil (gram 100-150 in brown maybe not a pound)) ... I got tired of conjuring over him and began to learn how to make roses from him ... that would be more beautiful from white. By the way, He will be eaten by people who each. they go to Kiev for a year and bring Kievsky home .... What they say - I will definitely inform you ... interestingoooo.

Tanyusha, about roses, do you know that you twist them like from one tape ??? But you need to start the petal from below, lift it up and down again ...

I will wait for feedback!

I baked two cakes yesterday ... in my opinion, something is wrong ... they spread a little when baking, although I overlaid a little less cut circle. Maybe she didn't beat the whites very carefully ... The color is what you need, and dry ... just not high ... she left them lying with paper on a baking sheet. Or was it necessary to transfer it somewhere?

[Olka44]

Olka44 , the paper had to be removed immediately so as not to dry out. When I baked for the first time, I collected the cake on the second day after baking and it was great, but the second time I baked the cakes in advance and they lay with me for 4 days, and as a result, the cake turned out to be dryish, the cakes were hard. Well, you see how it suits you. Oksana will come and tell you something else.
And the cakes are not high.

[Olka44]

Olka44 , the paper had to be removed immediately so as not to dry out.

I tried to take it off right away, but the cakes began to crumble, so I left it ... I'll take it off now ... if it does ...

I was on a silicone mat and on a Teflon heat, I applied a circle from a detachable form, laid it out, nothing spread, but the cakes did not rise either, from silicone and Teflon, they stick off very easily ...

[Olka44]

Olka44, and you try to slightly wet the paper with warm water. Through it, the cake will not get wet, and the paper will come off. Otherwise, you will not at all pick it off.

exactly ... it's that simple, it turns out ... thanks, girls.
everything is so phased and slow ... somehow scary ... the first time is SO DIFFICULT))) I bake ... and still the cream is ahead, I never did that either ...
And it's scary to think about the decoration ...

Nothing, it’s always like that. You are afraid, but you do. And I would also advise, if the cakes are dry, do not keep them for a long time without cream.

if the cakes are dry, do not keep them for a long time without cream.

Better to spread beforehand!

I also do not like the oven without sides, it also spreads in the shape better!

Better to spread beforehand!
I also do not like the oven without sides, it also spreads in the shape better!

Cream today will not work, there is no brandy ... I expected to withstand four days

in general, I removed the cakes from the baking sheet ... the edges that had spread, stuck to the baking sheet tightly and remained on it, the paper on one cake came off easily, on the second it slightly stuck in the center, and took off with pieces of cake ... that's where it is something as if underbaked.
In the meantime, put both cakes "upside down", dry.

[artisan]

artisan, thanks a lot for the cake!
and to all the girls who helped, thanks !!!
of course, we have already sentenced the cake ... It was an EVENT! FAMILY CELEBRATION!!! Mom hasn't baked anything so significant ...))) Is it a joke? Kiev cake !!!

the photos, of course, were taken, all the flaws are visible on them - it's a shame))) I will improve ... White cream on top was pressed from a 5 cube syringe, like - decorated ...

🔗 🔗

the photos, of course, were taken, all the flaws are visible on them - it's a shame))) I will improve ...

The shortcomings are known only to you who tried the cake!
I can only say that the cream looks a little thinner. But not repulsed, and that's good! I am glad that everything worked out and I liked it!

And if that - we are always welcome!

Hello craftswoman! Thank you for the recipe, today I baked for 3 cakes.2 Baking oven in silicone mold, one in foil. Foil, somewhere where you can peel off the figs, and still all the bottom of all 3 cakes, such as someone described, gelatinous, caramelly in taste and stretching somewhere millimeter thick. : girl_in_dreams: And then everything is buzzing, real Kiev. Today I fermented 3 more squirrels, tomorrow I will finally buy paper and I will try on it .. The temperature was, well, not at all big, first 130+ convection, and then 100+ convection in general. For some reason, it seems to me that this is due to the fact that the whites whipped perfectly, but after adding sugar, it seems to me that they were not whipped enough, when I reported flour with nuts, the mass just hissed and settled before our eyes. That is, the sugar did not fix proteins enough. And how are you? is there enough sugar given in the recipe to fix it? And how long do you beat after adding it?

As I understand this recipe, sugar does not work here as a fixative.

I had it caramel, but only when it was poured off the paper. If I bake in a mold, on paper, everything is fine.

And how long do you beat after adding it?

Beat until sugar crystals are completely felt.
I really hope that next time you will do better.

today I will try in the form and on the boomvge. Maybe it's because of silicone and foil Thank you

The second time I baked the cakes and never spread, I spread the mass (it is very thick) on dry, unlubricated parchment. I once had this too, the proteins whipped up perfectly, and after adding sugar they began to spread. a very delicate matter.

Girls, the problem might be sugar. I have a vile suspicion that sugar is being added to something from caking, for example.

[Rina]

Rina I don't think so. I had such a badge on the part that poured out on a bare baking sheet. And what was left on paper was normal

[artisan]

artisan, baked the first cake ... it turned out to be some kind of hard one .. very hard straight .. is that how it should be?

[kleopka]

kleopka , artisan probably resting ... night. I will answer sleepily (I hope, with the permission of the esteemed mistresses ): the cakes should be dry, like meringues. Well, and then we will conjure: 4 days. in bed, 4 days in the cream (if there is willpower) ... and we learn the bold taste of Tooort.

[Story]

Story, it seems to me not like a meringue, but like a biscuit turned out to be a cake .. you can literally gnaw it

[kleopka]

You can, I also put in my 5 kopecks. kleopka, if the cake is so dry, then it does not need to lie, otherwise it will dry out even more. I baked for the first time - the cakes were exactly like meringues (dry, but fragile) I collected the cake right away. It turned out super! And the second time - the cakes turned out to be harder, and even lay for several days and the cake turned out to be dry and hard.

[kleopka]

kleopka, do not worry, you have got a normal cake (I just love those). If it lies with you, it will not become drier, harder. Just keep in mind that the cake must be missed in at least three days. (And I would advise, after smearing, not to immediately hide it in the refrigerator. Let it get wet a little) I hope that everything will work out and like it.

I will answer sleepily (I hope, with the permission of the esteemed mistresses

I can't reach it, otherwise I would have knocked! Ches the word! What is this for ... for .... If I put up this recipe it does not mean that it is mine, and even more so, does not mean that only I understand it! And if I disappear from the forum, so what ???
I beg you, you know - do not be silent, do not be afraid, help and you will also be helped!

Story, to be fair, thanks for answering while I was sleeping

[Thank you]

And you knock! Better to start it with something sweet - I'll have a bite of coffee and sleep! A Thank you also to the "kind-hearted" guy, who at night in the park-museum removed the nets separating the swans in the lake for their love, and the husband went to restore order at 24-00: without nets, the birds fight to pieces and drown each other.I came home by 4am (and yazhzhdaaala): the swans are in their places, the guy in the police ... well, at 7:30 the husband left for work. In general, I would have slept a valiant sleep, if not for THIS.

And if I disappear from the forum, so what ???

: doctor: so we will FIND you with the whole friendly company and put you in place !!! No, dear, you can't run from the field !!! how are we without you, our kindest artisan ?!

I don’t understand, but what is the net for? Stole on metal ???

I am already disappearing now, at times, so I wrote. And if you thought that I would leave, then on my own, it’s unlikely. But the ways of the Lord are inscrutable. Therefore, I ask, if you can, to help, without waiting for the author of the recipe.

[kleopka]

kleopka, was the cake dry in the oven before removing it?
Story, get some sleep. And then, a sleepy woman (sleepy because of something outsider) is terrible in a bad mood.

[artisan]

artisan , hysterical laughter has already attacked me. He didn't steal anything. The pond is elongated and divided by nets - the birds are crowded together, but virtue felt sorry for them: the nets hinder love, nature, so he climbed into the water at night and spun the structures. He cared about swan love, but I have a sleepless night !!!
Rina, that's for sure, only I get grumpy to horror * JOKINGLY * and unpredictable reactions of something.

but that virtue felt sorry for them:

apparently he suffers from love, so he decided to help