Cake "Kievsky"

And I decided on this CAKE! I want my mom to bake for her birthday. Squirrels for 3 cakes have already set to ferment. Girls, what to do with the yolks, where do you use them? (I have 9 of them)

And I decided on this CAKE! I want my mom to bake for her birthday. Squirrels for 3 cakes have already set to ferment. Girls, what to do with the yolks, where do you use them? (I have 9 of them)

I make a cream on the yolks. And this time I made the dough for the "Abrikotin" cake and removed the freezer. I'll bake tomorrow. You can make shortbread cookies or a biscuit on the yolks.

And I ... my head

I have a report and a big thank you for the recipe! I did it for 3 cakes, everything was strictly according to the recipe, everything worked out, both cakes and cream. Vkuuuuuusny, I love meringues !!! Parents said that "that" Kievsky was just resting .... The only thing, but this is my puncture, was served on the table not from the refrigerator. He stood for 6 hours at room temperature and the cream melted. I just really like the cream to be hard, but there is only one piece left and I will savor it cold tomorrow morning ...

Oh, how beautiful !!!!! Thank you very much for the report !!!!

So, I baked a cake too. Collected, the cream was only enough to anoint the top and sides. Not enough for decoration. Sprinkled on top with crumbs from the cakes, because how to sprinkle the sides - the mind was not enough. I will free up space now in the refrigerator and put it on. The cakes are dry, did not break. The one that is not stuck on the mat. And from the paper, she ripped it off drop by drop ... But tore it off. ... It seems only that I overdried them slightly. Since the temperature in the oven was set "by touch", the numbers from the regulator were erased. He baked for three hours, after two hours, the top was still elastic. Has grown to "woodiness". Tomorrow we'll see ...

Better yet, not tomorrow, but after or after-after ... tomorrow. The more soaked, the better. Do not rush to the refrigerator, let it stand in the room, it will soak more with cream. Looking forward to tomorrow!

Girls, what to do with the yolks, where do you use them? (I have 9 of them)

Use in biscuits that are cooked on yolks. There are several of them in the "biscuits" topic.

Lyudochka, everything is correct, in biscuits! I completely forgot to say that almost always, when baking a classic biscuit or vanilla cake on boiling water, if I have a couple of yolks in the refrigerator, I replace one or two eggs with yolks. The quality of the biscuit does not suffer at all.

Yes, the girls did just that, baked a biscuit on the yolks, thanks for the hint! I put it in the freezer, and today I will spread it with cream, and, voila, my cake is ready! Thanks again, you are so smart here

Hello, I have already received an order to make just such a cake again. I still put the wrong nozzle on my mixer, I put on a whisk, but I had to disc this when whipping the whites. I have a question, should the dough be poured out of the container or it is of such consistency that it needs to be shifted with something. How is it correct? Thanks in advance for your reply.

[OkSi]

OkSi , I find it difficult to navigate in your nozzles. but something tells me that the squirrels will not be knocked out with the disc to the desired state "The dough" comes out not pouring, I spread it with a spoon and level it with a spatula.

I wanted a cake so much that I baked it.This time, the baking process accelerated significantly - I baked 3 cakes at once on 3 levels on convection for 150 * 15 minutes, then slowed down. up to 140 * and baked for 1h15 minutes - it turned out just great. now enjoying the absorption

Girls, I need your advice, we need a Kiev oven, round, 36cm in diameter, but I can't find such a shape, how to get out of the situation? Tell me please

Girls, we need your advice, we need a Kiev oven, round, 36cm in diameter, but I can't find such a shape, how to get out of the situation? Tell me please

you draw a circle with the desired diameter on baking paper and bake on a pan. Kievsky dough does not blur and keeps its shape well.

and if I make a circle out of foil, the dough will not remain a sire?

[artisan]

I will try to answer, I hope Oksana does not mind. if you bake it as advised artisan 2 hours at a temperature of 150 degrees, then the cake should not be soggy, no matter what you bake it on (form, tar, foil)

[artisan]

I will try to answer, I hope Oksana does not mind. if you bake it as advised artisan 2 hours at a temperature of 150 degrees, then the cake should not be soggy, no matter what you bake it on (form, tar, foil)

Thank you very much, I have already baked it more than once, but in the form, and I did a great job, the recipe is super, the customers really like it, but here I have such an order, I don't whine about such a big form

Girls, sorry for the delay. I baked a couple of times without a mold. I didn't like it, all the same it spread a little. I would make the shape itself, cut out a circle of the required size from thick cardboard, on top of thin paper and not a high board you do like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=121064.0

Bend the ends of the rim under the cardboard and fasten the joint with a stapler. The main thing is that you fit into the oven. By the way! The rim can also be made of foil. But I would not bake on foil either. I don’t like the silicone mat either. We are waiting for a report on how you did it.

Girls, Thank you all for your help, I did it like an artisan, I advised with cardboard, only the paper places with foil, it turned out soft inside

foil instead of paper? Baking on foil? Didn't you try to remove the foil, turn the cake upside down and dry it?

foil instead of paper? Baking on foil? Didn't you try to remove the foil, turn the cake upside down and dry it?

I baked it on paper, just wrapped it with foil around it, dry outside, but soft inside, well, it was an experiment, and already gray hair, but for ordering again I baked the form and everything turned out great

[Oksanochka]

Oksanochka Tell me, how do you get such a dark brown cream? I never tried it (and poured dry cocoa, and first cognac in cocoa, and then in cream), but still the cream is dark beige, but it just doesn't work out like you And cocoa seems to be good "Golden Label" factory Red October I want to bake a cake tomorrow for my husband's doctor - I'm waiting for your advice

Irusik, are there Aquarius in your house too? I have - as much as 2 ... I'm in natural chocolate cream instead of cocoa grated (Dominican). The color was dark. Alkalized cocoa also gives this color ... Photo has lost the cake. As, however, and the rum woman ... therefore, I cannot show ... But, it seems to me, there was a dark color ...

[Oksanochka]

Oksanochka Tell me, how do you get such a dark brown cream? I never tried it (and poured dry cocoa, and first cognac in cocoa, and then in cream), but still the cream is dark beige, but it just doesn't work out like you And cocoa seems to be good "Golden Label" factory Red October I want to bake a cake tomorrow for my husband's doctor - I'm waiting for your advice

matroskin_kot , said everything correctly. It's all about alkalized cocoa. I, after having tried it, now I cannot look at all these "labels". Alkalized is sometimes called simply dark in our country. I once, somewhere exhibited a photo with that and that cocoa, but I can not find it, my sick computer does not allow.

[Oksanochka and Irishka]

Oksanochka and Irishka , thank you, I understand Here's a photo of a box of this cocoa to see Irish - yeah he is Aquarius, and even on the 13th

In my opinion, Lilek has such cocoa, packaged.

[Ksy]

Ksy - Lilyok is in Ukraine, but I need it in Moscow

Oh,

Irus, I bought in Krasnodar from a company that sells all sorts of things for confectioners. They took it out just in a bag, loose ...Maybe just good quality dark chocolate ...
Aquarius, and even 13-year-old is daaaa. We have a couple of them - 13th, and even 57th year ...

Oksanka, I also came with gratitude. Even registered for this :)
Before my husband's birthday I was looking for a recipe for Kiev cake and luckily I found it here!
The idea in the design has ripened for a long time, I wanted a mastic cake, but what's inside .... Since we are both from Ukraine (I am from Kiev, and my husband is from Odessa), the choice fell on the Kiev cake.
The first time it turned out just delicious, I really liked the gift: yahoo: and our whole family (there are five of us so far) devoured it for 3 days! I did a double portion. I will say that I ate this cake performed by both Karl Marx and Roshen, but I liked the homemade one more! I took cashews and hazelnuts. I made chocolate mastic so as not to spoil the overall taste. THANK YOU VERY MUCH!!! And thanks to all the girls who shared their experience here, it helped a lot! That's what I did. It's a pity, I didn't take a photo of the cut

This is daaaaaaaaaa, beauty - no words

Oksana, accept the report:

it turned out immediately, the only thing after turning off the oven was still in it until the morning. Not sticky, aromatic, crunchy. True, I did not dare to bake a full-fledged Kievsky one, but I also tried the cream - yes - it tastes better with alcohol, and it turned out very hard after the refrigerator (well, to a reasonable extent, of course), but under mastic it is not?
I'm finishing it after testing ...
delicious food !!!! although the cream is a little fat, but they are great for leveling the cake!

[Sweetness]

Sweetness, of course you can! ... which is what many do. With my own cream and immediately under the mastic!

Light, thanks for the quick reply!

True, I did not dare to bake a full-fledged Kievsky,

Did I understand correctly, the Kiev layer was a layer?
I was surprised by the color of the cake, it is so light. I only get brownish ones.

Yes, the Kiev cake went into the layer between the soaked biscuits, on top of them with more cream ...
I don't even know what to say about the color - this is how it turned out))) The oven of the usual Hephaestus stove baked for about 2 hours at a minimum.

Oksana came with gratitude, baked the cake (already twice) it turned out right away, although I was so worried, though I took walnuts, but the homemade ones were delighted
Thank you very much for the honey agarics and good advice

Oksana and that's it, tell me - why my cake is thinner than yours? It dries well, everything is super beaten, but at the exit the cake is 1 cm (shape 24 cm), well, not 2 and not 2.5 like uvas
I do not envy, I just want to figure it out, I knead the dough with a spatula, with a few movements, it shrinks slightly.

And another question? What role does the sugar we mix in with the nuts play? It does not dissolve in proteins, is it? I have never eaten a Kiev cake, and I can’t try ready-made cakes - it’s right on the cake, but I’m afraid - what if there are grains of sugar left there and will crunch? Guests will eat, it will be a shame

[plumous]

plumous ,

svyeta , sugar will not be felt there, do not worry!
At the expense of the thickness. Do you bake in uniform? Or on a sheet?

[artisan]

artisan, I bake in a split form - a diameter of 24 cm. Well, very thin cakes came out, if you make two cakes - you get a very low cake, and there are no more fermented proteins for the third cake. What do you think, if you bake 2 cakes of coconut meringue, and make a Kiev cake with a layer between them, will it be combined?

I think you can do it as it is. If you want, make a separate coconut meringue cake. And the cake is thin, because the diameter is 24 cm.Here is mine at 25 cm https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65314.0 It turns out to be short. And 2 cm is if the diameter is 20 cm.

Please tell a dark person, and then close the eggs with a lid how to ferment or not?

Found a photo. : girl_red: I'm spreading it. Squirrels will remain for Easter, I will bake again

Please tell a dark person, and then close the eggs with a lid how to ferment or not?

: flowers: Dishes in which you have proteins to close with cling film.

[matroskin_kot]

But I don't close it, I put a plastic lid on the jar, leaving a gap

matroskin_kot , took off! (and the cream is so dark !!!!!)

So I didn't regret the "kakava". I have a lot like shoe polish.

Thank you girls! I want to bake for Easter! Today I have separated the proteins and set them to ferment. Think there will be enough time before Easter for the cake?

Enough! I wish you a delicious cake!

Going to do on Saturday. Today I ferment, tomorrow I bake, on Thursday morning I smear. I give it on Saturday, eat it on Sunday.