Cake "Kiev"

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To me, this story with swans reminds me of a story that happened with our friend in Germany. Either the "greens" or some of the big "lovers and defenders of unfortunate animals" made their way into their laboratory, and released the laboratory rats "free." But the fact is that these rats were able to live only at a certain temperature and diet. As a result, some of the rats were captured and returned to their cages, but most died. Moreover, they breathed under the floor, on the ceiling panels, in the ventilation ducts, that is, where it was very difficult to get them from.

[Rina]

Thank you girls !!
I also didn’t do without amateur performances .. I thought so and decided to make three cakes, but wider (not in height, so to speak, to expand, but in width) .. that's why I got it like a crouton, I think so .. The rest did not deviate from the recipe and turned out great

kleopka, Was the cake dry in the oven before taking it out?

Rina , yes, I got it already with a crouton
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Did the second time with hazelnuts. This time the cakes are completely dry. Very tasty, but to me, to be honest. liked it the first time. Then my cakes were not baked a little and were slightly viscous.

In a week I plan to try it with walnuts.

[aniko]

aniko , and you peeled it .. this hazelnut?

Well, you see how much everything is individual ?! I like dryness and crunchiness. Therefore, I always say that you must first cook according to the recipe, and then decide what to like and what to change.

I peel the hazelnuts, it's dreary, but if you fry and rub it, then most of the skin falls behind.

And I, like the almonds, cleaned, poured boiling water and the skin left easier, but still worn out (the almonds are easier to peel), then chopped with a knife and fried .. I thought maybe they came up with some other ways to clean

[kleopka]

kleopka, sugar hardens when it cools. Therefore, it is better that the bezeshless hot cakes are slightly pliable under the finger. Otherwise, you just burn the protein. It's like in scrambled eggs - where the protein is "in bulk", it is white and tasty, and at the edges, where it is thin, it becomes brown and tough.

[Rina]

Rina , Thank you!! remember !!

in general, in the original (Roshen's cake), the cakes are almost white inside, and their surface, as it was correctly determined here, is the color of a light foundation.

[artisan]

I'm with a report !! I did it and everyone liked it. THANKS to everyone for the help !!
artisan, low bow for such a recipe!
behold


sectional photo only no

I first roasted the hazelnuts, and then peeled them off the still hot nuts.

Today I bake 3 times, already with walnuts. Report later.

Thank you very much for the recipe and VERY detailed instructions. I have never made such a cake and never even tasted it. But it seems to have worked out, although the cake I collected stood for one day and I slightly violated the technology. The first cake turned out to be slightly viscous inside. Therefore, I baked two more, and collected the cake from three layers. The top was sprinkled with nuts. Peanuts, next time I'll try hazelnuts or cashews. Once again, a big THANK YOU. Mom said that it was very similar, though she had tasted such a cake only once in her life and she remembered the taste.


Here's a cake turned out. I did not have time to photograph the whole.

I have already done Kievsky 3 times to feed everyone. So for some reason I liked cashews more than this, although with almonds and walnuts it was no worse. Thanks for the recipe! It will be in my piggy bank, in case guests come and need something to impress.

By the way, I did it for the first time, for a long time, but every time everything comes to automatism, and 3 times I didn't even notice, but the cake is ready!

Can I join you with my questions? I read this topic a little and I was very interested in the recipe itself. I never thought that proteins can be kept at room temperature, don't they sour? but judging by your cakes, not even. And I always did it with proteins from the refrigerator, it turns out that I didn't have a Kiev one. And I always have a problem - a lot of holes in the cake. Please tell me how to get rid of this? Maybe this is from the fact that she whipped cold proteins?

[inucya]

inucya , all I can advise is to do exactly according to this recipe, at least half a portion. Only then will you feel the difference between just whipped whites (this is more meringue, not Kiev) and fermented. yes they do not ferment ... there is no smell of fermentation. So try it, don't be afraid. It's sooo delicious.

here is a photo of my piece

[Mistress]

Mistress, thank you very much for your answer, I will definitely do it strictly according to your recipe and post a report. Still, your cake is dense or with holes?

I understand correctly whites whisk with a small amount of sugar, and then just stir the rest? I will definitely make your cake because you are right, I once tried Kiev and it was not quite meringue, it was denser.

There are holes !!! But he has a completely different structure. Your meringue is clearly visible in yours. I’m not saying it’s not tasty! But this is different.

That's right, most of the sugar, mixed with flour and nuts, lightly mix into the whipped proteins.
Good luck!

I understood everything, thanks. I went to collect proteins

I am a master, and I came to say thank you very much for the recipe and detailed description. I have already done it twice for myself and now those who love Kiev cake order it with pleasure, make it mixed with hazelnuts and cashews, well, very tasty. Today I do it again to order.
Girls, the main thing is to do everything according to the recipe, here everything has already been thought out and tried, it is the sourdough of proteins that gives the special structure of the cake

[Natalusik]

Natalusik I am very happy!
All your thanks, mentally I pass on to the author of the recipe (I did not think of it myself)

I myself cannot get enough of the fact that after so many years, I can create the taste of childhood myself.

Thanks for the detailed description!
The only thing that I didn’t really like was that the cake was very hot in a gas oven, that is, it became too golden.And if you take it out earlier, then the middle remains viscous, and when it cools, it changes shape
Tell me what are the tricks?

I do it in a gas oven, sometimes with the door ajar. You just need to adjust to the temperature of your oven and, if necessary, open the door.

I took a double portion, baked 2 cakes but in the form of 26, about 2 cm cakes turned out, baked for 2 hours, it was dry on top. knocked, the sound is dull, but she pulled out and tore off a piece of paper at the bottom as if gently. Should it be so or not baked? Right now they are lying down I will smear tomorrow or the day after tomorrow

[artisan]

artisan Ksanchik, I forget to write everything ... I brought Kiev Roshen's cake from Kiev, the children gnawed, said: "Ma, yours is tastier!" So another "thank you"

That's it, home is always better

It is clear which is better, but who is the pitch, answer, should it be dry or soft from below? Can it dry up later or should it dry? I'm worried, maybe I need to hammer a new portion?

Just turn it over with the wet side up, it will dry out.In general, it should be dry already from the oven

[ilkva]

ilkva , I'm sorry, I was sure that I managed to answer yesterday before the Internet dropped, but it turned out that no.

The cake must be dry. Maybe a little soft, but in the morning this softness should have disappeared. if not, then I would have dried it in a micro. It will become soft, carefully remove and allow to cool. I crunched after such a procedure. But you have to be careful, as the lower middle burns quickly in the microscope. It doesn't seem to be visible from above, but the bottom is already black (and there was such an experience) Or maybe in his oven, with the door ajar? In any case, I would have finished drying it.

artisan Ksanchik, I forget to write everything ... I brought Kiev Roshen's cake from Kiev, the children gnawed, said: "Ma, yours is tastier!" So another "thank you"

Mashun !!!!! I am in seventh heaven with happiness, or as Matroskin said, I was happy before, and now it is doubly !!!

Girls, you are right, the recipe that the mistress gave us is the best and correct. I've been enjoying this cake for a month now. Only you still could not write. Now I came from the sea and there they bought a Roshenovsky "Kievsky" (there is no stove there). It's not really tasty, like it's made with sugar. It seems to me that now we can only make a real "Kievsky"! And thank you very much to our Artisan who found this recipe for us and helped to implement it!

And here is a cut of my last Kiev

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Less than half a year has passed since I am reporting. It appears that the Kiev cake and the silicone are incompatible with me. Those cakes that I baked in a silicone form, all with this viscous caramel muck, which I diligently ripped off, but not everything worked out. As a result, she spoiled everything in the cake. The cake that was baked on foil is also not so hot, in some places this very foil cannot be removed. It worked best on parchment. Delicious!! THANK YOU!!!

I r a question to you as a pro in Kiev, the cake was baked at 150 degrees, inside it is slightly soft but chewing gum, the syrup does not protrude, but even in the oven it falls a little in the middle, when I take it out of the mold and turn it over, it falls through on the other side, what problem?

It worked best on parchment. Delicious!! THANK YOU!!!

I support! I, too, on a silicone mat turns out with an incomprehensible syrup.

I r a question to you as a pro in Kiev, the cake was baked at 150 degrees, inside it is slightly soft but chewing gum, the syrup does not protrude, but even in the oven it falls a little in the middle, when I take it out of the mold and turn it over, it falls through on the other side, what problem?

I now bake at 150 degrees for about 20 minutes, so that the proteins rise and become porous. And then I take the fire to a minimum, about 100 degrees, and dry the biscuit until it is completely dry, sometimes for three hours. Try doing this, it might work better.

So after about 30 minutes the cake falls off, I tried to bake the cake for a longer time and then it was very hard. And you?

Nothing falls. But I don't touch him or reach him. Don't you pull it out of the oven?

[inucya]

inucya , we, too, returning from rest, in Kiev bought Roshenovsky ... well, not impressed (after the cake Mistresses). Even my husband, who always tells me the truth (about the tastes of food), said that it was a regular meringue. But homemade ... mmmm ... delicious. Artisan, Thank you!!!
I'm in my gas. oven, too, immediately 140 degrees, and then less, and then a towel in shit, bw the temperature was lower. In general. complexity hour 2. How I like it ...

And here in Feodosia I saw a Kiev 0.5 kg worth 60 hryvnyas and didn't even rock the boat. Yes, I already don’t react to the store Kiev

Fairy tale, thanks !!! To my husband too

of course I don’t take it out, at first I thought it was because I was opening the oven, but the last time I didn’t touch it, I looked only through the glass, and still the result is the same

So try to reduce the temperature initially. I can’t guess anything else. Do you weigh the food on the scales?

Yes, on the scales, that is, it is normal to put it in the oven with a lower temperature (100-120)?

Maybe so, or maybe put it from 150 and literally in 5-10 minutes reduce the fire to 100 and not open for two hours.

Thank you! I will try

I, tell me, where to store the baked cakes, probably not in the refrigerator?

[Mariii]

Mariii, one hundred%!!!! I store it on a tray without packing anything, covering it with paper on top. And this tray is on my closet in the kitchen. It's dry for him there, comfortably

Thank you for your reply and I will.

Hey everyone! The mistress thank you very much for the cake. I made it strictly according to the recipe and recommendations, and this is what happened

It is true for me to align and decorate still learn and learn
The cake is very delicious !!! Immediately, childhood memories surfaced when my uncle brought us such a cake to Yekaterinburg from Kiev

I tried to take into account the remark on the substrate, but still pieces of nut-chocolate chips got on the substrate when transferring the cake

Hello)) and what kind of cream can be used instead of charlotte for such a cake? I’m afraid of him ... I did it a couple of times, the butter spreads out into some kind of flakes, the taste is of course pleasant, but in appearance

Hello)) and what kind of cream can be used instead of charlotte for such a cake? I’m afraid of him ... I did it a couple of times, the butter spreads out into some kind of flakes, the taste is of course pleasant, but in appearance

What oil do you take?