Cake "Kievsky"

Thank you Svetik. Did you align with your own cream from Kievsky?

Yes, of course, trimmings and cream - it's buttery Charlotte !!!

No, I didn’t do it under the mastic. Of course, you need to align with the same charlotte. Only now ... I'm fighting that two portions will be less than 3 kg

Oksana, as I understand it, from one portion you get a cake of 1 kg, which means 2 portions - 2 kg + smooth with cream + mastic and a little decor - close to three kg

and plus to align, does it mean that you will do more cream?

Cream 1.5 norms, and then ganache. Oksana, and you need to press it down with a load so that it settles under the mastic, what do you think?

I'm not special. but maybe you don't need ganache? The cream is gorgeous, solidifies in oak, ask the mastic masters. And, of course, you need to squeeze, just don't overdo it, otherwise the cream will come out on the sides

Thank you, Oksana, then I will make more cocoa cream and level it out. First, I will collect without cream on top, put it under the load, and then I will level it with charlotte and cocoa on top. Meringue will be 3 cakes

Have you persuaded? It seems to me that everything will be fine!

Have you persuaded? It seems to me that everything will be fine!

And I hope I will definitely report back!

My favorite cake. The only one that I bake for myself. I tried a lot of recipes. The cakes from the title post, in my opinion, are the most successful, closest to the ideal.
But I fell in love with another cream, without eggs. From the oldest recipe for Kiev cake that I found. A recipe from the Krestyanka magazine of the late 50s - early 60s of the last century (I don't know exactly).
The recipe for the cake was shared by "the chief engineer of the Kiev bakery №7 comrade Belenky and the senior master of the confectionery shop comrade Gorbachev."
"CREAM (600 g). 250 g (or 8 tablespoons) of condensed milk and 120 g of water, bring to a boil and refrigerate. Beat a glass of soft butter for 15 minutes, and then another 15 minutes, continuously adding the cooled condensed milk mixture with water."
It is clear that with mixers at that time in everyday life it was tight, so the cream was whipped with a hand beater. Nowadays, the cream is whipped in 1-2 minutes.

My favorite cake. The only one that I bake for myself. I tried a lot of recipes. The cakes from the title post, in my opinion, are the most successful, closest to the ideal.
But I fell in love with another cream, without eggs. From the oldest recipe for Kiev cake that I found. A recipe from the Krestyanka magazine of the late 50s - early 60s of the last century (I don't know exactly).
The recipe for the cake was shared by "the chief engineer of the Kiev bakery №7 comrade Belenky and the senior master of the confectionery shop comrade Gorbachev."
"CREAM (600 g). 250 g (or 8 tablespoons) of condensed milk and 120 g of water, bring to a boil and refrigerate. Beat a glass of soft butter for 15 minutes, and then another 15 minutes, continuously adding the cooled condensed milk mixture with water."
It is clear that with mixers at that time in everyday life it was tight, so the cream was whipped with a hand beater. Nowadays, the cream is whipped in 1-2 minutes.

I'll probably try this cream recipe, in principle, and the syrup for charlotte tastes like condensed milk. Have you tried making this cream from a magazine?

I made this cream from a magazine, for Easter, the squirrels remained from the cakes, and there was no energy left for the charlottes. Not very impressed - strong condensed milk flavor, and somehow quickly melting on the table. And cocoa is also necessary to cook. Next time I will allocate a separate time for Kiev, it's worth it. In general, the main secret component in it, as for me, is still nuts. here at least shoot, but without cashew cakes are not the same.

Have you tried making this cream from a magazine?

Recently, I only do it with him.A glass of butter is just a pack of 180 g. (And I freeze the yolks in portions of 2-4 pieces and use them in yeast baked goods. 2 yolks instead of 1 whole egg.)

... here at least shoot, but without cashew cakes are not the same.

And I like peanuts (fried) more

I made this cream from a magazine, for Easter, the squirrels remained from the cakes, and there was no energy left for the charlottes. Not very impressed - strong condensed milk flavor, and somehow quickly melting on the table. And cocoa is also necessary to cook.

Excuse me, I do not understand what proteins are we talking about? And cocoa? Or are you not for me? I'm a little confused.

Chicken, squirrels - I meant on the cakes: 10 yolks went into the cake, whites, respectively, remained. I decided to use it in Kievsky - in that recipe, from the magazine, it took exactly 10 proteins per cake.
And cocoa - according to the "Soviet" recipe, it was necessary to make chocolate cream in the same way as butter (condensed milk, butter, powdered sugar, brandy, vanillin), just add a couple of tablespoons of cocoa powder. So, I didn't like this option either, cocoa powder, as for me, is also better to first boil with a small amount of milk, cool, and only then add to the cream - both the taste and color are completely different then.

Help is needed! I added cocoa to the cream, although in order to dilute it with cognac, it took half a glass of it, so I splashed it into the undiluted cocoa cream and it stratified. I added a little more oil, nothing happened

condensed milk, butter, icing sugar, cognac, vanillin

And where is the powdered sugar added?
I still have a suspicion that your recipe for the cream is slightly different. In "my" recipe, except for condensed milk, water and butter, there is nothing. Cocoa, vanillin and cognac are added later to the cream portion.

[CAKE FOR VLADA]

Here, Oksana, what happened:

I haven't been here for a long time. I did a heroic deed for myself. I took it up with mastic "Kiev" cake Weight 2.7 kg three cakes from Kiev, 2 product standards, CM-mastic, waffle picture, flowers T. Khegai mastic. A guitar made of mold, which I bought from our Galina (y) On the advice of a pastry friend, I cut a mastic circle on the top and a strip on the side, this is what happened
CAKE FOR VLADA

Natal, well done, did it! The cake is even, everything worked out! And also, the cake is very girlish.

girls, this problem turned out, last night I fermented a 200g loaf, now there are only 100 where did the rest go? I overweighed 100 times both yesterday and today
(it turns out the scales broke, as now I will bake without them)

find tables of food quantities in standard spoons and glasses. With enough closeness, you can measure everything.

I do not quite understand how much sugar goes to 1 cake.
Beat whites and add 25 sugar. then add a mixture of flour, nuts and sugar - how much sugar is in this mixture (per 100 g of proteins)

I do not quite understand how much sugar goes to 1 cake.
Beat whites and add 25 sugar. then add a mixture of flour, nuts and sugar - how much sugar is in this mixture (per 100 g of proteins)

While the hostess is not there, I will answer in a mixture of 93 g of sugar for one cake

Natalochka, thank you for insuring, but sugar for one cake is 25 g + 93 g = 118 g I will try to edit it so that it would be clearer.

[artisan]

artisan
Oksanka, you are always welcome

sugar for one cake is 25 g + 93 g = 118 g I'll try to edit it so that it would be clearer.

no no, I figured it out myself.
everything is clear there, I'm a little overheated and my head doesn't understand well))
my first cake is already being baked))
I decided to treat myself to Kiev for my birthday.

Nata, thanks for the prompt reply))

And here is my cake))
(did not decorate it much, it was intended for a family tea party)

Very, very tasty! Thank you, Mistress, for the recipe!

And the cutter:

And here is my cake))

HAPPY BIRTHDAY!!!! I am very glad that the cake made me happy on such a day!

If I make three servings of cream, do I need about 600 g of cream to put aside for adding cocoa?

But my proteins didn't bubble up this time. How does anyone ferment them? Please tell us the nuances.

but my proteins did not bubble up this time. how does anyone ferment them? plz tell us the nuances

I baked this meringue-cakes several times, not every time there were many bubbles, there are generally 2 small ones on the surface - the cakes still turned out

if I make three servings of cream. I need somewhere 600 g to put aside the cream for adding cocoa. ?

If you want a classic - leave 600g of cream. It's just that some people like it more with cocoa and make such a cream more. Happy cake!

Clear. I went to make a cream. Thank you.

Hello everyone! Can you please tell me if the cakes can be stored for 20 days? It was just that there were squirrels now, and the cake is not needed soon ...

I have stored the cops for about two months. Must be wrapped in baking paper (parchment) and stored in a dry place.

Oh, how you reassured me! Thank you! Such biscuits were successful, it was a pity to just eat them. I run to wrap and hide!

Not so long ago, I once again baked this cake with homemade tea. : girl_love: The first try was delicious, but the look of the cake didn't suit me. For myself, I concluded that the larger the nuts in the cake, the higher the cake. Made with cashews and walnuts separately, I did not feel the difference in taste for myself

🔗

Thank you very much !

[Freesia]

Freesia , Wow, how beautiful! And the cakes are light !!!! Very nice! We must try not to chop the nuts

Oksana, I decided on your cake, I'm sure it's delicious to the point of insanity, if you do it right, but I'm not sure that everything turns out right. Will you have a minute - look at my first cake - is it even a little bit similar? So far I have not mastered all the pages, but many write that the cake breaks, and it is soft, I can already throw it like a disk, even to seal the structure, I don’t need to withstand, as it seems to me. The second is in the oven - the same story, I added a dry mixture and everything settled right before our eyes. Continue to bake and collect, or nibble quietly and not embarrass yourself?

The cream will be saturated and will be normal. If home by then not eating. My ones to try one cake ate and did not bark.

Natal, as soon as the second cake cools down, immediately grease the cream and the mustache will be good! You have such a cake as I love, hard, crisp !. The main thing now is to saturate it !! You will spread it with cream and leave it without a refrigerator for 3-4-5 hours (I left it somehow all night on the table in the room) I'll wait for your mother's reaction!

Oh, how glad I am, well - inspired I went to read about the cream Thank you very much

Oksana, I'm again with a question - the proportions of the cream on the first page - is this for the whole cake for 2 cakes? It seems to me that the cream turned out a little, I have all the cream that I made for 250 g of butter - it left between the cakes and a layer well, maybe a little more, maybe 1 cm turned out, the cream is delicious - I licked the whisks, spoons. On top you need to cook a new portion, at least half of it probably ...

Oksana, I am with a report In general, so - I am tormented by doubts that I have dried out the cakes, but all the same it’s dull, and the cream is incomparable !!! I will definitely repeat the recipe, try it, because it is unusual and tasty. Now the moment in which the opinion of those who eat disagreed was the hardness of the cakes, in my version I had to not chew, but almost gnaw - my daughter and I liked it, even very much, my mother also liked the cake but she said that if the cakes were softer, it would be better, and my sister and her husband, while ate, were racing to come up with jokes about a new type of "throwing weapon" baked by me, but they crunched the cake and did not leave it on the plate. recipe - thanks !!! In creamy dressing I'm a full teapot so don't criticize severely

Hello Girls, please tell me how to study at your school? My dream is to learn how to make such beautiful cakes at least a little.Accept me please tell me do I need to make all the cakes from first grade? I just can't figure it out, send me where I need to. Otherwise, I immediately got into the cream and mastic, there I showed what I learned from you, thank you very much, but I would like more. Here is my "Kiev" favorite cake of my husband, baked it for 20 years, and I never could get a real Kiev, but here I learned about the fermentation of proteins !!! And finally it worked! Thanks Oksana

I, tell me, you need a Kiev cake with a finish of 2 kg, that is, a cake of about 1.6-1.7 kg of numerical weight is needed, how many cakes are needed and what is approximately the diameter? And at what height does it come out of 1 norm of products?

Innesa, Iskusnitsa will come and maybe correct me, one cake of two cakes seems to be weighing about 1 kg (I have been cooking for a long time). The weight can even be roughly calculated by products, I once weighed both cakes on the first pages, I'll go and take a look. On page 6 I weighed, one cake weighed 204 grams, and the second 274 grams. And plus the weight of butter, milk, etc.
The height of the cakes can be different from 1 cm to 1.5 and slightly higher, it depends firstly on if the nuts are heavily chopped into small crumbs, then the whipped proteins seem to sit down and the cake turns out to be low, and if not too much, then the cakes are more they get high and another issue affects the height of the cakes is the diameter of the baking dish. If the mold is wider, the cake will be lower than if it were baked in a smaller diameter mold. The height of the finished cake is about 7-8 cm, although I did not measure it.

I got a weight of 1.25 kg, the photo is slightly higher, and in height a maximum of 5 cm, shape 24 cm

Thank you girls for clarification on Kievsky