Cake "Kievsky"

[Gaby]

Gaby, how nice !!! Hooray! Hurrah!!!! I also have this cream

Why leftovers? Was there a takeout cake?

Artistic girl, I brought pictures, though not very good, I tried with a flash, but she lit the cake without her:

The cake was not for take away, but for a treat to the guests yesterday. What can I say about the experience, when everyone tried the cake, everyone said yes .... I asked delicious? Then everyone looked at me with such respect and did not answer anything and continued to consume the cake and then I understood everything worked out ... Artusnitsa BIG THANKS for the recipe, for what you shared.
P.S. By the way, for the first time I decorated a cake with cream with nozzles and realized how difficult it is, I remembered you and admired your cakes.

[I am a mistress]

I am a mistress Thank you very much for the recipe for my favorite cake! I decided to try to make it for the first time, thanks to an excellent description of the process and an accurate recipe. Today the first cake was baked !!!
I just want to ask about the cream. I always didn't really like the cream in the Kiev store cake, the one on top (unlike the one inside), it seemed to me too greasy and oily.
There is no such feeling in this cake, but if there is, can I reduce the amount of oil a little?

[Miracle777]

Miracle777, I am very glad that our regiment of "KIEVSKY" fans has arrived !!!
But with the cream ... here I will not help ... I'm afraid. I already wrote that it was the top cream for me that was always the most delicious.But since in the recipe the top cream differs from the bottom one only in the presence of cocoa, I would still advise you to try it first as it is. Although it is possible to give less butter ... but having another piece in hand, because the top one, when adding cocoa, with reduced oil, I am afraid to delaminate.

Mistress, thank you very much for the cake! I never ate "Kievsky" (from Kiev), it was interesting to try. The relatives liked it. The nuts were cashews, for the purity of the experiment. The cakes were plump at first, and then fell off a little. I baked both at once, drew circles on the paper, put the cream in the oven. Gas oven. They baked for three hours. I wanted to ask: what if the boiled cream is replaced simply with condensed milk, the cakes will not get wet? It just tastes very similar to butter cream with condensed milk. Thanks again. What other cakes do you like?

[Beetle extractor]

Beetle extractor, I am very glad that you liked the cake too. Coming out of this - let's go to "YOU"?
And I really liked the taste with hazelnuts! At the expense of condensed milk, I can say with confidence that the cakes will not get wet, since the cream is even fatter, and that it will also be delicious (I have one cake .. supposedly spoiled, I cracked it myself, just spreading cream of condensed milk + butter + cocoa + alcohol . What can I tell you ... I just got high!)

Well, about what other cakes I like, this should probably open a whole topic Because I really love sweets. But the last favorites are "Truffle" and "Tiramisu"

I have already baked Kievsky 3 times - the first is probably slightly overdried cakes and hazelnuts, the second is white cakes and hazelnuts, the third is overdried cakes and peanuts. the cream for me is not even discussed - it’s such a dumb thing, I’m ready to crack it immeasurably, and so for me the most delicious was the first, but with peanuts I’m somehow not very

[Miracle777]

Miracle777, I am very glad that our regiment of "KIEVSKY" fans has arrived !!!
But with the cream ... here I will not help ... I'm afraid. I already wrote that it was the top cream for me that was always the most delicious.But since in the recipe the top cream differs from the bottom one only in the presence of cocoa, I would still advise you to try it first as it is. Although you can give less oil ...but having another piece in hand, because the top one, when adding cocoa, with reduced oil, I'm afraid to delaminate.

Persuaded !!! First I will try the prescription cream, and then next time (and it will definitely be, because this is my favorite cake), I will change it if it’s a little fat.

While I was in for a failure with the first cake, but purely because of my stupidity. When I noticed that I had run out of baking paper, and the dough was ready, I didn’t even remember about the ordinary paper, oiled, and dumped the whole dough into a split form. Result: the cake is godlessly and firmly stuck to the mold. I had to eat almost all of it, picking it out with a knife, because there was almost full caramel below. By the way, this is probably also a mistake in technology, but which one?

By the way, it was delicious! made with cashews.

The syrup may be too dry or too high. And paper is required! And it must be ripped off, as soon as the cake was taken out of the oven, otherwise it will also stick terribly later!

My friend loves Kievsky very much, and I decided to make her a surprise at the DR. This time the cake was 100% successful - absolutely dry, crispy cakes. And thanks to all of you, I was finally able to decorate it !!! Many thanks to all of you that I learned how to paint at least something on the cake. I would also like to thank the Artisan, Huska, Cake
Of course, I'm far from the masters, but I don't strive for this, but the first time I was almost accused of lying, since no one believed that I made the cake myself, and did not buy it in the store

(though I haven't learned how to photograph yet)

[Nataly_rz]

Nataly_rz, the cake is just a miracle how good! I sincerely congratulate you and your friend
Indeed, thanks to our masters and their inspiration, I also want to learn and be able to, and most importantly, it turns out, albeit not always the first time, but the desire from this does not disappear! Low bow to you, our dears!

[artisan]

artisan, did I understand correctly, to ferment the proteins is simply to separate the whites from the yolks and put them in a warm place. I don’t beat the whites. I have already done all this, tomorrow morning I'll do it ... Mom's 12th birthday ... I'm trying.

Does it make sense to replace sugar with powdered sugar? or even a little sugar to grind? Sugar - which goes into the cake together with flour and nuts?

[Nataly_rz]

Nataly_rz, I would also doubt seeing your cake. The design is very similar to the real one! I'm so glad it worked out!

Miracle777, how are your training races?

Olga , everything is correct, the separated protein, without whipping, is in a jar (I do not cover it with a lid) in my kitchen. (20-22 degrees) No specials. no heating is needed.

Olenka, don't be afraid, I cooked for my birthday and everything worked out the first time, then I repeated it again for my brother's birthday and everything is ok too. Everyone then attacked my daughter-in-law and demanded a recipe.
Look, the whites need to be whipped until they stand, I hope you saw at Tortyzhka, and if not, then I tell you about it, whip until the bowl can be turned upside down and they will not fall out, then add sugar according to the recipe, it will fix the whipped whites and beat still. Then I advise you not to chop the nuts with a blender, it was my first option, it is tasty, but it is better when the nuts are in large pieces, that is, halves, quarters. It seems to be all of the subtleties. Hold on, it will work out.

[Gaby]

Thank you,Gaby : flowers: for support. Squirrels fermented at 14 o'clock, now I go to smell them, can I put them in the refrigerator overnight?

Netttttttttttttttttttttttttttt.

how will they go bad? believe you Gaby ... believe ...

Olenka, do everything according to the recipe and you and your guests will be happy.

[Olga]

Don't go to the refrigerator !!! I stood for a day, and there was no smell at all !!!!
Olga, print out the recipe, prepare all the products in advance in plates and follow the instructions exactly to the battle!

[artisan]

I express my deep gratitude to everyone!
artisan-Thanks for the exact recipe!
Gaby- thank you for your moral support in difficult times!

I baked the cakes!
They lie, handsome men, now resting on the table.Only the oven slightly smoked them. (Of course, it's not me. It's the oven). They are not beige in color, but slightly brown. But taste! Divine (pinched off a bit, could not resist). Fermented for one more cake. I'm afraid they will eat my backgnaws by tomorrow. We need a spare bake.
A real Kiev cake (from the correct factory) barely 20 years ago, the godfathers brought from Kiev. I still remember the taste. They, darlings, turned out.
Photo of the assembled cake, I will show later.

[Olga]

Olga, Well! And then they will rot, sour! Smart girl!

And when will you try with the cream too !!!!!

[cakes are lighter than cream in a layer]

Girls, I'm all around here with the thought that the cakes should not be intensely creamy / caramel color! Look at the photo from the official site of ROSHEN, it can be seen that cakes are lighter than cream in a layer! I suspect that we simply bake them at home. Probably, they need to be taken out when they are still soft, you need to withstand the temperature and time conditions specified in the GOST. Cooling down, the cakes should harden.

I would spend money to buy a canonical cake and dissect it, but now I won't even have eaters for a small one

Probably, they need to be taken out when they are still soft, you need to withstand the temperature and time conditions specified in the GOST. Cooling down, the cakes should harden.
I would spend money to buy a canonical cake and dissect it, but now I won't even have eaters for a small one

Maybe this! Yesterday I baked cakes for Queenie's Royal cake, where the meringues are baked on the cakes for 15-20 minutes until creamy. So I pulled out the cakes with this color (and the cake itself had already become very tanned, and the meringue was just tender cream), the meringue was soft! I was worried that the fried eggs would come out, not the cake. And when the biscuit cooled down well and stood the night, it hardened! We must try ... my Kiev cakes also came out tanned ...

And at the expense of the preparation, if suddenly the guests come with the canonical, what exactly to look for there?

I would spend money to buy a canonical cake and dissect it, but now I won't even have eaters for a small one

As a child, I dreamed of buying a Kiev cake and eating it myself !!! Entirely !!! The only thing that saved me from gluttony was that in those days it was impossible to get it. So if you need laboratory assistants or experimental mice for research, I can help
But seriously, you can probably lower the baking temperature, but it all depends on the oven. When I baked the last time, I saw that somehow everything started to turn brown early, and the temperature dropped to about 120, and still pulled out the cakes earlier. So next time I will initially set 120. The cakes should just dry

Miracle, and at what temperature did you bake and what kind of stove you have, I baked like Iskusnitsa painted for 2 hours and my cakes were soft cream in color - very light, but I did not specially insert photos, the lighting and the camera were not very good, I was afraid that Isskusnitsa would start to worry and why do I need it?

Rina, make a cake according to this recipe and buy a small one from Roshen and then you will be able to compare, and I’ll tell you it’s so delicious, simple, as my brother says in such cases with a breath of one word: * Bomb *. And everything becomes clear and no other words are needed.

Natalie, and I baked as Iskusnitsa advised: 20 minutes at 150 degrees, and then reduced the temperature to 100 degrees and baked the rest of the time like that.

preparation: a cut and photographing at close range with an attempt to accurately convey, if not the color, then at least the ratio. I bought myself a small cake in the summer, but it was eaten under such nervous conditions that there could be no talk of any research.

[Rina72]

Rina72, once again I am convinced that your avatraka fully corresponds to your inner "I" Until you get to the bottom of it, you do not outline ...
Tell me, what does that color do to you? When I remember the last store in Kiev - be! The cakes are soft and the peanuts are raw.So here I am not your assistant, I will not even try to make the cakes light, it suits me anyway, whoever bakes * JOKIN GLY * (and in general I love everything burnt, crispy)

Gaby, but with you I would have arranged a showdown !! What is this cover-up? !!!!

Sunny, what are you, but oh well, I promise that next time I'll take a picture, wait, it will be soon ... if I don't forget.

Well this is necessary, only now I saw the vote and voted it probably because I only studied the texts, so carefully that I did not notice the vote.

[Rina72]

Rina72, once again I am convinced that your avatraka fully corresponds to your inner "I" Until you get to the bottom of it, you do not outline ...
Tell me, what does that color do to you? When I remember the last store in Kiev - be! The cakes are soft and the peanuts are raw. So here I am not your assistant, I will not even try to make the cakes light, it suits me anyway, whoever bakes * JOKIN GLY * (and in general I love everything burnt, crispy)

We'll also have to subscribe: an ordinary bore ...

Shop, but not branded! If the cakes were with peanuts, and even raw, this is definitely not Roshen (it seems they did not add peanuts to cakes even in times of widespread scarcity). By the way, according to the recipe, the nuts should already be fried.

With color - let it be at least gray-brown-crimson. But it seems to me that the structure of the cake directly depends on how dry it was. When baked, instead of protein-nutty, it becomes caramel-nutty, harder, it is more difficult to cut it. It is precisely the tenderness that should be lost.

Rinka, I demand that you bake a cake, and then we'll talk. The scientist says in you, only they can speculate hypothetically about many things in principle and not necessarily having practical research. Having an History Faculty education, I can still say this, I hope you will not be offended ... I understand that in your character there is such an approach that you must first get to the point, to some extent I am like that too, until everything understands that , why and why should I do this, I will not do something. But here you need to trust the author of the recipe, and if you make these cakes with not chopped nuts into flour, as I did for the first time, then you will have wonderful cakes with nuts interspersed, which will cut perfectly. I kiss you all and give you a flower.

[Gaby]

Gaby, I cooked Kievskie more than once. And with chopped nuts and pieces. I also kept it in the oven for two hours, until it was almost dry. Well, the structure that (I stress this more than once - in my opinion) was needed did not work out. Here, it's about like a regular meringue baked to a slightly beige color scheme, and it seems to be soft while it is hot. Or it can be caramelized and dry - but then the structure will be different, the sugar is caramelized.

Here is a quote from GOST:
Bakery products. Duration of baking 70 minutes at a temperature of + 150 ... 160C. The baked cakes are cooled and allowed to stand for 12 ... 24 hours (required!) At a temperature of +15 ... 20 ° C, only then they are removed from the paper.
Characteristics of a semi-finished product. The shape is round, etc. The structure is porous, airy, lingering, beige.
and we are not talking about any two hours.

In most of the photos, I see that homemade Kiev cakes have a fairly intense caramel color.

Again - I made a guess... If I now had the opportunity to accurately determine the temperature in the oven, I myself would undertake experiments (even cashews were bought).

I think I understood what you mean - about temperature conditions ... I will say this I had cakes of the color of a light foundation for the face, unfortunately, I cannot provide a photo, since I did not take them. I'll cook soon and then I'll bring a photo. And the last Kievsky that I bought, it was not Roshenovsky, of course, because there was a usual fragile meringue, which scattered on a plate like snow in frosty weather, it contained several whole hazelnuts.When they cut it, then there in the cakes, each was 2 cm thick, there were grotto holes and I deliberately took two fingers into one grotto and stuck it out freely, without touching the bezeshny cake.

Miracle, and at what temperature did you bake and what kind of stove you have, I baked like Iskusnitsa painted for 2 hours and my cakes were soft cream in color - very light, but I did not specially insert photos, the lighting and the camera were not very good, I was afraid that Isskusnitsa would start to worry and why do I need it?

Wow, what a debate! It seems to me that the main thing is that you like the cake, and for this everyone can bake it as he likes.
I have an old, aged gas oven with no thermometer or temperature setting. Therefore, I put on a very small fire and baked-dried, but still the biscuits were Carmelized. I think the solution may be to increase the height of the cake by reducing the circumference.

[Rina72]

When baked, instead of protein-nutty, it becomes caramel-nutty, harder, it is more difficult to cut it. It is precisely the tenderness that should be lost.

Rina72, I completely and completely agree that according to this recipe (found in the internet, and not mine, by the way, otherwise it’s already uncomfortable for me to become) the cakes do not come out quite the same, but !!!

It may not be perfect, of course, but of all the tried and tested recipes, this is the best.

You can also try to dry the cakes for a short time ... but I would not risk it with a hazelnut ... sorry

Rina72, in any case, after all of the above, you simply have to experiment!
By the way !!! We have a similar recipe, from tanya1962 !!! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10273.0 Rina72, have you tried to use it?

Girls, so that there are no questions about which recipe is the most real

1. The real one, according to which the prepared cake is liked more!
2. There is a GOST, according to which a factory cake must be made. They say that at the factory. K. Marx had and still have some secrets why their cakes are the most real "Kiev".

If you want, I will give the GOST (posted on the coking), it will not differ much. The technology is indicated there.
At the same time, in the book "The production of pastries and cakes" (which lists GOST proportions and technologies), the baking time is 120-130 minutes at the same 150-160 degrees for a cake with a height of two centimeters. As you can see, even in the most standard standardization, some parameters may differ.

In general, on Wednesday I will have a reason to buy a small "Kiev" cake from ROSHEN, I will dissect it and give here a report on what exactly is factory benchmark.

[Rina72,]

Rina72, HURRAH!!!! Will wait!!!!

and who knows the history of the Kiev cake .. how was it invented? I know, but not in great detail ... if anyone is interested, I'll tell you ..

[artisan]

Yeah, after such a discussion, it is uncomfortable for me to display my photo of this adorable and tasty cake Cake with a capital letter! (To the taste and color of a friend, of course not. My husband doesn't like anything fried, but I just love the crust in bread.)
My cakes are very brown, in the trail. since I will keep it a little less, but it all depends on the oven. I always have it. as fool tries to bake.
artisanThank you very much. Delicious. Out of greed, I made 3 cakes. so that everyone has enough, but we must do 2.

Girls hello everyone! So I decided to bake "Kievsky" please tell me the most advantageous size of the form, well, so that it is not thick and not the thickness of the paper. and somebody else did it in silicone, otherwise I have a form of 26 cm (silicone), and a detachable 24. So I don't know what to grab.

Button, I have a shape (thick aluminum frying pan) with a diameter of 26 cm. I put baking paper in it. The thickness of the cake can be seen in the photo.

I do it in a split iron, 25 cm thick. The thickness suits, I don't want to get any thicker. It can be done without a form, it seems that someone is baking it, just circles are drawn on paper and that's it.But do not forget to tear off the paper as soon as you get the cake!

[artisan]

artisan Tell me please, here's another, and you in the form only spread the bottom with paper or completely the form, it's just that I've just been lying on the bottom lately, and then I think how I will stick later with this cake. And nothing, what's on you? Uh, I almost forgot I need a cake for Friday, when is it better to collect it, that is, how long does it take? Thank you!!!

Button, with me only on "YOU" and nothing else!
Put the paper on the bottom only, the sides of the cake stick to the walls. When I take out the cake, I walked with a knife, in a circle and that's it, the cake is taken out.
You can safely collect the cake on Thursday morning.

And the most important thing! We are waiting for the photo report!

Good. It's my fault. The egg is wandering around calmly, I hope for the correct position of my hands. Thank you.

Ik ... I found a reason to buy "Kievsky". True, not in the ROSHENOV store, but closer, it is all the same, the most original FKM (K. Marx factories). The cake is small, sorry, I don't know what will happen with the photos. With a flash, it is impossible to get normal color reproduction in macro photography, and without a flash everything is yellow. Tomorrow I'll try to capture the remaining piece in daylight.

If you take my word for it: the cakes are white! Slightly creamy on the outside. The thickness of the crust is 1.8-2 cm. Nuts are sliced ​​somewhere with a small pea. The layer of cream is about 0.8 cm. I will not say the thickness of the top layer.

What other questions are you interested in? The piece of cake will probably survive until tomorrow.

Rinka, admit it, are the cakes soft like meringues or with caramelized (I hope I pronounced correctly) sugar inside, are they different from the cakes according to Iskusnitsa?

The cakes, when beige in the middle, are still baked.

There is no caramel flavor in the original. It doesn't look like a standard meringue either, since it is not so easy to cut. Just a little more, and they would be stretching.

She pulled off a piece of cake, half-eaten by the older child. The crust is fed on the cut under the finger, i.e. it does not crumble. When you eat, the meringue on your teeth will stick a little.

Thanks for the information.
This means they were baked less or for two hours, but at a lower temperature.

that is, I am more inclined to trust the GOST indicated on the cooking (70 minutes), and that the cakes should be removed when they are still soft.

Rina, I didn't know about 70 minutes, but the temperature is 150? It will be interesting to try experimenting later.

[white sugar, butter, crushed roasted hazelnut kernels, premium wheat flour, condensed milk product "Mols" (skim milk, white sugar, dry milk whey, vegetable fat, lactose), dry egg white, cocoa powder, cognac , vanilla powder, dessert wine, natural dyes: curcumin E100, carmine E120, artificial indigo carmine E132.]

So, a small cake for 0.5 kg, diameter 17 cm.

Composition (something didn't make me happy): white sugar, butter, crushed roasted hazelnut kernels, premium wheat flour, condensed milk product "Mols" (skim milk, white sugar, dry milk whey, vegetable fat, lactose), dry egg white, cocoa powder, cognac , vanilla powder, dessert wine, natural dyes: curcumin E100, carmine E120, artificial indigo carmine E132.
Nutritional value of 100 g of product in g): proteins - 5.4, fats - 30.0, carbohydrates - 49.1.
Energy value (caloric content) 100 g of product: 481 kcal
Expiration date for use 72 hours.
Store in refrigerated cabinets and chambers at a temperature 6 plus / minus 2 degrees Celsius.