Cake "Kievsky"

so I need a cake almost twice as much. I don't even know how best to divide. or add more proteins. the cake will be slightly smaller than the oven baking sheet. well, somewhere 28 by 30.32 cm

so I need a cake almost twice as much. I don't even know how best to divide. or add more proteins. the cake will be slightly smaller than the oven baking sheet. well, somewhere 28 by 30.32 cm

Well, if it's so big, then it's better to still ferment, then I baked it in the form of 24 and it turned out to be very high for me, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=105061.520

I have a round shape of 25 cm - the height of one cake is 3.5 cm - this is the last cake And before that I baked according to Oksana's recipe for 100 g of proteins 3 cakes in the same shape - each height 1.5 cm. I made a conclusion for myself - it's better 3 cakes of 1.5 cm than 2 of 3.5 cm Especially since I bake 3 cakes at the same time - but the cake tastes better than 100% Measured - the height of my yesterday's cake in the finished form is 9 cm

[Nut]

Girls, hello!

remember math? If not, then remember. Have you already baked, are you satisfied with the thickness? So, if you need a different size, you must first calculate the area of ​​the old size of the cakes, then the area of ​​the new one and proportionally increase the number of products. Then, as a result, you will have cakes with the same thickness.

Nut, I admit that this recipe is not perfect, that there is better, but since I have translated the darkness of products for many, many years, now I do not want to experiment. Therefore, I exhibited this recipe, here it is, for me, ideal! Neither give nor take!

At the expense of the thickness of the cakes, I have already written more than once. -1.5 cm is optimal! And also, Kiev is the cake that is very uncomfortable in slicing, since it strives to crumble, fall apart. And I remain in my opinion that three cakes is the maximum, but still I like the cake for two cakes most of all.

but I didn’t bake. this is my first time. ((

but I didn’t bake. this is my first time. ((

Then I suggest! Start from the fact that for a circle 25 cm in diameter, you need 100 grams of proteins

[advise]

Oksanochka, so I have no complaints about your recipe, but sooo even the opposite - I did and will do only it and others advise do not experiment

And I understood!

Oksana, I also join Oreshek's answer that you need to bake according to the recipe, I advised chapic to increase the amount, because her shape is somewhere like this 28 by 30.32 cm

sorry no time to reread. and if the oven is not in the form and on the baking sheet, then the cake floats a little or not? well, not necessarily in the form of an oven? or better in shape?

sorry no time to reread. and if the oven is not in the form and on the baking sheet, then the cake floats a little or not? well, not necessarily an oven shaped like? or better in shape?

I once baked in a mold, and another time I drew a circle and just smeared the dough without getting out of the frame. The dough turns out to be thick, at least that's how it was with me.

didn’t work out for you? but in the case where baked without a form. the cake was how many proteins

didn’t work for you? but in the case where baked without a form. the cake was how many proteins

In both cases I made according to Oksana's recipe, two cakes of 100 grams each. protein for everyone. I wrote that the dough is very strong. Whisk the whites until stable "peaks"

baked 2 cakes. for each went 200 gr. squirrel. square. I haven't measured the size yet. height 1 cm. maybe a little higher. put another 200 gr. squirrel. I will bake the third cake. dried on baking sheets of relatives who are in the oven. one was drying on a low baking sheet, one on a high one. the one on the low one was put into the oven half an hour later. and got out almost an hour earlier. the edges are dried when taken out.the middle is soft. from the bottom of the syrup. I barely tore off the paper. in the morning they became oak. and the peks also became damp when they took out the softness in the skin. seychps is not soft but not crispy. baked at 150 degrees. then reduced it by 120 and turned on the airflow. Well, I personally think that you need less sugar. it seems to me that it should be more proteinaceous. but in general you need to buy a cake to try. my husband loves him very much and used to eat him often. but now the baking in the house is different and does not reach the Kiev cake. I will post a photo later.

if syrup, then something is wrong. the temperature was high and the one that is soft means not dry! And the nuts should be dry I don't even know ... I would have dried the cakes to a minimum.

so they are now like bricks. ok I'll stick it in again. but I'm afraid that they will soften again

If they are dry, then don't!

I somehow made a cake with such cakes ... I didn't like it! So I would stick it, upside down, to dry. At first it will become soft, and then it will dry out, only you need to dry it at a minimum.

[Mistress]

thank you very much Mistress ... nothing about the appearance and did not need to say, everyone enjoyed the taste. seachala did not believe that Kiev can be baked at home. Strange as it may seem, there are many Kiwski lovers. and everyone could tell their opinion. husband said = what they said. --- how I love Kiwi cake. but it is much tastier than Kiev)))) .. in short, everyone admired the taste. and said that everything is like a factory. only tastes better)))) I feel this cake will become very frequent for me. asked her husband to bring at least a piece to try on videoconferencing what and how. but it didn't work. grind. so thank you very much for guiding me with advice ... ... just do not laugh that everything is crooked. the cream melted in my hands. and decided not to strain. so lick something would be from the top. When I drew for some reason, my son came to mind. how he paints with paints ugly. so I wanted it myself. but then I thought. people will not understand))))))))))). and decided not to bother about the appearance.

OOO A very beautiful cake And the flowers are so beautiful, but I have no fantasy for jewelry at all.

I have no fantasy identity. I'd rather copy. than decide on my own something. Sorry I didn't try.

chapic, you made a very nice cake and a big one, however.

And everything turned out very cool!)))
And the design is almost like a classic Kiev!)))

oh yes, I forgot the most delicious. cutter.

Yesterday my "first pancake" was not lumpy at all. Well, I mean big and flat. But delicious!



It turns out that it's not a complicated cake at all. You just need to find the correct mode for baking the cakes in a particular oven.

[Jefry]

Jefry It's a wheel !!!!!

And the fact that flat is a necessity! Cutting such a cake when it is tall and slender is very inconvenient. (Have you tried it already? Or is it still infused?)

Have tried.
Since this is just a technology development, the design is very free. With such sizes, you still need to get used to correctly divide the cream, otherwise there was clearly not enough white for the top. Well, I also wanted to try the baits that are not on friendly terms with the "wet meringue".

Oh, didn't you understand about vanilla? Where to and there? Dough and cream?

I need to read this recipe more carefully. Now I wanted to quote, but everything is correct there.

but I didn't change anything. So how did you do that?

but I didn't change anything. So how did you do that?

I copied the recipe on a piece of paper in an abbreviated form. When "unzipping" in the kitchen, it turned out that vanilla sugar and proteins and nuts. And in cream in syrup and butter.

If it's vanilla sugar, that's okay! Now, if vanilla was twice as much, it could burn! (We urgently need to modernize the archiver)

I set the squirrels to ferment. 24 hours have passed - no change with them. Today it's been 2 days already - light bubbles appeared in the jar. Is it time to bake already or what? Doubt overcame.

OH! yes of course it's time to bake !!! No need to wait for obvious changes !!!! Quickly run the oven!

They wrote that bubbles should appear - so I'm waiting for them. Everything, the oven ran!
Thank you!

If it's hot in the apartment, in summer, then they appear overnight.

I baked the cakes. I studied the recipe for a long time, everything seemed complicated, incomprehensible, but since I really love Kiev cake, I decided. But in reality it turned out - quickly and easily done, and not confused. Unfortunately the cake broke, I decided to pinch off a piece to try, and then another piece ... A weak person - I finished one cake with tea. Very tasty, this is exactly the kind of cake cake you need !!! I went to ferment some more squirrels, still I’ll get to the cake.

[Flaksia]

Flaksia

I created it! My dream has come true. The eyes are afraid, but the hands are doing. I thought that the recipe was incredibly complicated and it was not my experience to get in touch with it. In fact, the main thing is to grasp the manufacturing principle and everything is done easily and quickly. I was even surprised.
My cake is not very decorated in design, because it is just for dinner with the family, so I didn’t get worried about decorations, and I don’t know how to make flowers and there is no fantasy for decorations. And the camera is not ice with us, the cream is actually darker, "chocolateier" ... But this is not the main thing, but the main thing is that it is very tasty, and here it is - Kiev cake. Earlier, in purchased cakes, I complained why chocolate cream was not made in the interlayer, so I did for myself as I love. Many, many thanks to the author for the recipe and most importantly for help in mastering the recipe.

Girls and boys! 2 years old I tortured Kiev and he tortured me, but! in the end, I got exactly what they sell at the Karl Marx factory in Kiev. my son is difficult to make mistakes: to bake at 110 degrees with the door ajar (in any oven, both with or without convection), it is better for 2 hours and so that he can lie down for a day afterwards. and beat the whites with 80% of the sugar norm at once, beat for at least 20 minutes, not less, but preferably more, and mix the remaining sugar with flour and nuts and gently stir in the protein foam by hand. the cakes are very airy, soft creamy and crispy. successful experiences.

Oksanochka, hello! Tell me, now I baked the cakes, 1.50 in time, they are dry, I tried it with a stick - it comes out dry ... So it should be? Soooo worried, I wanted to try it for a long time, and now, I decided I hope everything will work out

I have them not just dry, but crispy. If soft, then it will be edible in the cake, but not crispy.

I have them not just dry, but crispy. If soft, then it will be edible in the cake, but not crispy.

Oh, Oksan, I have one straight crouton, and the other in the center is slightly soft, I made different diameters, I’ll try, maybe I’ll even feel the difference. Or is more better?

You can eat, of course, for a day. But then for the trial you will do it early and compare

You can eat, of course, for a day. But then for a trial you will do it early and compare

Are they significantly different? In my family, only my father-in-law and mother-in-law know the real taste, I really want to please them, I hope everything will work out! Thank you: rose:

It seems to me that when compared to a store-bought cake, this recipe is very different. The cakes are crisper (I do, I do it) But the cream, it is the same or almost the same as it was before !!!

And if you're talking about seasoned and not, then you won't try it, you won't understand

Girls, tell me, serve straight from the refrigerator ??? Standing now with me, all hard, froze, is that how it should be? I'm worried, horror

Girls, tell me, serve straight from the refrigerator ??? Standing now with me, all hard, froze, should it be? I'm worried, horror

From the refrigerator! All normul. The flight is normal! There is also oil, it will soften very quickly. Good luck!

Girls, tell me, serve straight from the refrigerator ??? Standing now with me, all hard, froze, should it be? I'm worried, horror

Thank you! I hope everything goes well, that he is small, in which case