Cake "Kiev"

I already thought about it, that the matter is in oil. I take our local. in general, it tastes the best of those offered in stores. far beyond the edge it is taken out. but apparently for such a cream you need something else. Experiment if ... so I don't bake very often. that's why I asked what cream can I replace Charlotte

I already thought about it, that the matter is in oil. I take our local. in general, it tastes the best of those offered in stores. far beyond the edge it is taken out. but apparently for such a cream you need something else. Experiment if ... so I don't bake very often. that's why I asked what cream can I replace Charlotte

try anchor (Huska recommended it) - it should be everywhere. Oil should be taken at least 82%. I only do cream with Anchor - it turns out great

I already thought about it, that the matter is in oil. I take our local. in general, it tastes the best of those offered in stores. far beyond the edge it is taken out. but apparently for such a cream you need something else. Experiment if ... so I don't bake very often. that's why I asked what cream can I replace Charlotte

For charlotte, not the best oil is well suited, but the most ordinary, cheaper one. I was convinced of this repeatedly.

ours if I'm not mistaken 72% fat. that is, definitely Charlotte? )) then boom to experiment further

Our mistress does not have the opportunity to go online, therefore, at her request, I post product data:

200 g protein - 225 ml

50 g sugar - 50 ml

45 g flour (wholemeal) - 80 ml

Here I am with the report. Thank you very much for the recipe. The cake is really super! Before she had time to cut it, the guests quickly ground it. Some people thought that I was playing them, that it was a store. Here is my cake


And this is it in the context


I still need to learn to decorate

Girls, but my cakes did not work. Squirrels whipped for 20 minutes to be sure, poured flour and nuts with sugar neatly, painted circles on the parchment. The cakes turned out to be good, but 20 minutes passed and they were blown away and wept as much as the princess is not shy. Baked at a temperature of 140g. So upset. Help with advice, maybe the pace should have been higher.

[rnv76]

rnv76And about decoration, I repeat, this is one of those cakes that absolutely do not need to be decorated like expensive fabrics, they are good in a simple style.
ludok01 , more than certain that the temperature was already high. And it is necessary to beat the whites not according to time, but according to the state, since the speeds on the mixers are different for everyone.
If failure does not upset, then on the next attempt, after 5 minutes, reduce the temperature to a minimum.

I am, thank you very much for the recipe, the cake is very tasty, homemade will disperse in a second! I always bake a double

[inna demidenko]

inna demidenko, to your health!

[I am a master]

I am a master I, too, thank you. For the first time I baked meringues and immediately it was with nuts. It turned out just super and delicious, I put a layer in two cakes. I baked at 160C for 1 hour 20 minutes, I could not make the temperature lower and did not open the oven either. I have accumulated proteins again, I will do it.

[Elya_lug]

Elya_lug ,

But I just can't make up my mind to make a layer of these cakes. But we must, we must try for ourselves, somehow.

[artisan]

artisan, did not understand how I can not decide? So yummy, you need to use it in every cake. I made a two-tiered cake for Mom's DR. The first tier is a poppy puzzle, and the second is a vanilla biscuit + sour cream + canned mango + charlotte + meringue with nuts + charlotte + honey without soda with cocoa.This is such a funky combination, I wanted a piece again! Everyone could not decide which tier is tastier, so I am for this meringue in many cakes.

Well, like that. In the biscuit cakes, I make a meringueless layer according to the recipe for coconut meringue, replacing the coconut with nuts.

Clearly, but I thought that I decided to do only for myself, and for the rest I was greedy with meringues with nuts. You should also try coconut meringue, for sure delicious.

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.

Hello girls! This is the first time I am writing here, I am delighted with your master classes and such detailed and step-by-step advice. I used to think that I can bake cakes, but now, after reading, I realized that I still have to study and study.
I bake a Kiev cake for the second time. The first time I baked the cakes at a temperature of 140 C - they were baked in 1 hour, without rising absolutely, to a brownish tint, dry and crispy. Gas oven. The second time she baked for 10-15 minutes at 140 C, then for about an hour and a half she dried it at a minimum of about 100 C with the door ajar. In my opinion, they have risen a little, but quite a bit. From a portion for one cake (about 4 proteins) I baked two small cakes with a diameter of about 10 cm, I want my daughter to have a doll for the DR ... so every day a batch of cakes of different diameters. I don't know if it is possible to attach a photo, otherwise I could show ...

Hello, tell me, is it like fermenting proteins? Is it just to put on or something else to do? Thank you in advance). And then I was going to bake one cake, if it works out, I'll make the whole cake for the New Year.

[leaving them for 12-24 hours in a warm place.]

Strange, but this question comes up again from time to time

Ferment 200g of protein, leaving them for 12-24 hours in a warm place.As a result, some bubbles will appear on the surface. It turned out to be very important !!!! Otherwise, you get a simple meringue.

Just measure the required (by prescription) amount of proteins and leave them in the kitchen for a day

[fomca]

I don't know if it is possible to attach a photo, otherwise I could show ...

fomca, glad to welcome !!! photo is necessary! Necessarily!
How to insert a photo into a message

But I have my doubts. It will probably be very inconvenient to cut a thick skirt. For myself, I decided that two cakes are the ceiling.

[nut]

nut, can I steal your words and insert them into the first post?

But I have my doubts. It will probably be very inconvenient to cut a thick skirt. For myself, I decided that two cakes are the ceiling.

And the doll was already there! And what a! Everyone liked it very much, the height of the dress is about 17 cm - 6 layers. and the cake was just awesome!
... in my opinion, the pictures with the cakes were erased after the expiration of the limitation period ((((now I'll check, maybe there are still ...



- these are the first cakes, a little burnt.



And this is cooked with the door ajar.

And I would like to show the doll, all the same inside the "Kiev" I'm afraid it will be transferred immediately!

I'll put it on! This is my fourth cake in my life for working with this kind of decorations ...
🔗

Here's a nice video. Not completely like the original, but still has the right to be.

I have never eaten real Kiev. The Kiev cake that we sold was, how should I put it ... In general, it caused a hard surprise when I read about the taste of "real Kiev cake".
I tried to make this cake. But, as always, with experiments. I ask you not to swear for deviating from the true recipe, I will definitely do everything as written here, but ... later
So, the proteins fermented ... 6 pieces. However, when weighed it, it turned out that they weigh 160 grams in total. I had to urgently recount all the ingredients. Instead of nuts, I added coconut flakes with cinnamon (according to Tortishkin meringue, he had a very inspiring aroma). The mistake was grinding coconut flakes; when trying to stir it in the dough, the mass visibly settled. The cakes practically did not rise. Baked well. While baking, I read your discussion about baking time here. As a result, it turned out that I baked at 150 degrees for an hour and a half.When I pulled it out, the cakes were still a little soft. Just in case, I dried them in the microwave for 2 minutes at maximum. They became soft when they cooled down - they hardened. My cakes turned out to be about 1.5-1.8 cm high. They were dark beige in color, close to milk chocolate. There were no drips of syrup, no caramel streaks anywhere.
What I want to say ... A very interesting meringue option. It didn't crumble like usual. There was a feeling that the meringue was almost baked, but it was not sticky either. Chewed well. I liked the consistency. I think if I hadn't planted the dough with shavings, it would have been much more interesting.
Instead of Charlotte Cream, I used a gentle hot milk butter cream. He glued the cakes well, but didn't eat them very well. I think that the Charlotte stated in the recipe would have coped with this role better. It's just that I've known Charlotte for a long time, I wanted to try something new.
Thanks for the interesting recipe. I will definitely make Kievsky exactly according to the recipe, I think it will be very tasty.

I have not made protein-based cakes. Is it difficult to bake cakes? : girl_curtsey: I made this cream for eclairs, it doesn't bother me.
I have bookmarked this cake for a long time, but I haven't baked it yet. All looking closely.

here is a beautiful video. not completely like the original. but still has the right to be.

So beautiful! Thank you for the video! I watched with pleasure. Good job!

I tried to make this cake.

This is how new recipes appear! Well done, I was not afraid to experiment. Your protein was planted not so much by shavings as by your diligent intervention, because if you use a spoon lightly, from bottom to top, then nothing should fall!
And also .. I want to disappoint, the cream that you did is soaking much better than Charlotte. Gentle is more liquid, and Charlotte is the fattest. This is me so that I would not be surprised later

I have not made protein-based cakes. Is it difficult to bake cakes? : girl_curtsey: I made this cream for eclairs, it doesn't bother me.
I have bookmarked this cake for a long time, but I haven't baked it yet. I look closely.

Until you try it, you won't understand! There are a lot of factors that no one will calculate for you. Make one cake, bake, and then you will decide whether it is difficult or simpler than steamed turnip

Girls, look, maybe someone needs

This is how new recipes appear! Well done, I was not afraid to experiment. Your protein was planted not so much by the shavings as by your diligent intervention, because if you use a spoon lightly, from bottom to top, then nothing should fall!

I agree, I had to intervene actively. she did not want to interfere slightly.

And also .. I want to disappoint, the cream that you did is soaking much better than Charlotte. Gentle is more liquid, and Charlotte is the fattest. This is me so that I would not be surprised later

Perhaps the matter is in the fat content of the oil, but before I got charlotte, though oily, but less greasy. True, I made it with 72% fat, and for this cream I took 82%. Though it was gentle, but very oily, embossed like that. And with the same amount of oil, it seems like more liquid interferes with charlotte, although it is thicker, such a pun turned out, but my thought, I hope, is clear
In any case, I heeded the warning. Hopefully mixing in the nuts correctly will help make the cakes lighter next time. And you have to try the right cake at least once in your life))

And you must try the right cake at least once in your life))

I support! It is necessary! What if this is your favorite cake ?!

Hello, I've put my first cake in the oven, I'm sitting waiting. It’s sad, I didn’t find a syringe for the cream, an old Soviet one had been apostate somewhere, and then I wanted to make chestnut flowers.

It will be tasty even without chestnut flowers, believe me in this cake, that the top is not the main thing, the main thing is to send a piece from the fork to the right place, close my eyes and enjoy the taste, I have only such associations in my head with this cake. Do not be afraid - everything will work out.

Good evening. We will also wait for the report. and if there is no syringe, you can just use a bag of kefir, make a hole in the corner and decorate

Thank you for the advice, but I completely forgot about the package. She took out a seemingly beautiful smell in the apartment was super. If it peels off the paper well, transfer or leave? Then it won't stick?

Didn't understand the question about "shifting"

I do not remember whether I reported or not, but I remember that it was very tasty. I honestly admit that I walked quietly and pinched off the cakes until it came to assembly. I couldn't find a photo to show. I'm going to put it in thanks.

[giraffe]

giraffe I am so glad!!!

I, shifting meant with baking paper, but I already figured it out. I did not break the cake; it came out whole, solid. Now I'm baking the second one. I'll do it as you wrote, let it rest for 4-5 days, then the cream. Thanks again)))

artisan !!! I have a question, but if you make a cake with pine nuts ??? or it will be a bit fat and not tasty

🔗

Happy New Year everyone! Accept a belated report, I just wanted with a photo, but everything changed on the file exchanger, and while I figured it out, time passed and the cake was eaten long ago). It turned out very tasty, though it looks like a shop Kiev one only with cream, maybe because of that. that my nuts were mostly walnuts and a little peanuts. The husband said that he was ready to eat the cakes just like that, they were so delicious. Thank you very much for the recipe, very happy!

🔗
I had such cakes, everything was strictly according to the recipe, although my mixer was a "zepter"

All a Happy NEW YEAR and MERRY CHRISTMAS !!!
Thank you very much for the Kiev cake! Did for the new year! The cake just fly away. We scrambled the whole cake in just a couple of hours. Even a daughter, who does not eat homemade cakes, and then ate a couple of pieces. Almond and cashew nuts, coarsely ground. The rate of the cream was doubled.

For comparison, a month ago they brought us "Kievsky" from Roshen's lobby. (Uncle from Ukraine, specially went to the factory for him). So we didn't like the cake. There are few nuts and the cakes are not crispy.
Cake according to the recipe of Oksana (artisan) is much tastier !!! I will definitely do more

For comparison, a month ago they brought us "Kievsky" from Roshen's lobby. (Uncle from Ukraine, specially went to the factory for him). So we didn't like the cake. There are few nuts and the cakes are not crispy.
Cake according to the recipe of Oksana (artisan) is much tastier !!! I will definitely do more

Now this is closer to body I cannot compare it with the real one, but now I will proudly say that I am doing according to an exclusive recipe obtained by torture.

and I specifically wanted to compare. Everyone praises Kiev Roshenovsky, so we tried it.

what I do according to an exclusive recipe obtained by torture.

We have the best exclusive recipe !!!

tsvika, that's for sure! We have the most exclusive recipe. I have never eaten such a delicious cake).

Starved !!! To your health, girls! I am so glad!!!!!!

By the way, I used to tell my clients that my Kievsky is like a real one, and then I also realized that I was cheating. he is not like that. It is tougher, it tastes better. now to clarify, if you like crispy, nutty, sweet, like Kiev, then this is your recipe. but honestly, until a person tries it, he still looks up to the store, so there are no new customers for him.

The rate of the cream was doubled.

But this is so much! And bold! and expensive And why not decorated with Wet meringue ???

But this is so much! And bold! and expensive And why not decorated with Wet meringue ???

I was afraid that because of the Wet meringue the cakes would become soft, and mine just love

crispy, nutty, sweet, similar to Kiev,

Moreover, I experimented with butter cream, learned to decorate according to Hasochka's lessons. True, I have some kind of cabbage cones

Well, the main thing is that they ate

And my buds too ... remained brown, wrong roses.

Well, the main thing is that they ate

And my buds, too ... remained brown, wrong roses.

They ate it. Already they ask to bake again and always complain - why so little