Cake "Kievsky"

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

And if it is decorated with native chrome, then I almost even fall short of 1 kg (I have to steal a couple of spoons of cream)

I am a mistress, but what about Kiev walnuts? Is it going or not? It's just that the houses are now only walnuts, and you have to go for hazelnuts, cashews or peanuts. And if, nevertheless, walnuts will not work at all, then are they the best ones to come here? P / s bought unroasted hazelnuts in husks. How to proceed with it?

I have already fried the hazelnuts, separated them from the husks, cut them with a knife and bake the first cake. Should it cool in the oven or on the table?

I'm sorry I saw it late. very good that hazelnuts! I don't recognize walnuts! The finished cake is cooling down on the table!

/ 787f2c07ee8b4067a09d042d7e109557] Here is such a cake in the form of 25 cm for 1 serving, that is, for 100 g of proteins, with the temperature I have something wrong, baked for 2 and a half hours, but it seems a little pale and sticky from below. but this is how he was in shape when I took him out of the oven

Innesa, judging by the appearance, is OH, such as it should, but what is sticky from below, so the cake needs to be left for several days to dry, it can be upside down and this stickiness will go away and the cake will become the same everywhere. Well done .

And I would have dried it still

And I would have dried it still

Don't you think that the reason is that it was baked in the form I baked on a sheet on paper

No, for the first time I also baked only in a mold, then the cakes are higher

Oksan, I have a question, just don't throw your slippers on I baked one long cake, even more ... oh ... oh, well, three weeks ago that's for sure ... I thought, as you said in five days, but the circumstances have changed for me there is no time to make a cake for home enjoyment. As a child says "everything to take away! Everything to take away! What's the use of such a mother, buy me a cake at least!" So ... I think here that in another week I can still collect it, but is it possible to eat it, or have I already hopelessly overexposed and dried it? I keep the cake in paper (it goes well), covering it with a cotton napkin. I'll cut it into 2 parts and spread it, maybe it's still edible, but apparently not tasty anymore, right? Or, though with flour, but he does not care, as well as bezeshki?

As for me, there will be absolutely nothing for him, there is nothing to spoil there, without cream, especially

As a child says "everything to take away! Everything to take away! What's the use of such a mother, buy me a cake at least!"

Please the little one

) Something lately and scraps do not fall - everything goes into business! No, I'm lying! I smeared the jubilee cookies with the rest of the cream, stood for 30 minutes and off we go!

I also think that the cake will be normal! Just let it brew for a couple of days!

Girls, you will not believe, I have not collected it yet! * JOKINGLY * Probably this will be a record of my endurance before "do not gobble up anything inimitable right out of the oven" And anyway, this will be the most protracted cake to assemble How will I do it, I promise to unsubscribe and show))

An ambulance question. I cooked the syrup twice, both times it turned out to be a curd consistency, I will do it for the third time at a time on a steam bath. I wanted this particular cream, but I'm hysterical. Help!!!!

Describe exactly how and from what you make!

I'm so ashamed, but the milk was bad along the way. I cooked the third time with milk from another bag and everything worked out, although at first I started to cook in a steam bath, but it did not boil for a long time and I transferred it to the fire and, goodness, it did not curl up. Now she is cooling down, translated the products, but did it right. I'm not making exactly Kiev cake.I have a cake that includes meringues, so I decided to try your cakes and cream. Now I dream of making a real Kiev cake, we all simply adore it. A friend gave a recipe similar to Kiev, but these are two big differences. I went to finish the cake

Wonderful!!! Why be ashamed!

Oksanchik, well, less than a year has passed! I collected it the other day. But!!! But still, I overexposed it in the oven ... I missed it. And then he lay on the shelf for a single week. The result - it's oak !!! And the cream is sooooo tasty and easy to make!
Now it will be necessary to somehow do everything right from and to, so that it would turn out tasty and right ...

Oksana, I'm bringing you a report on the cakes. Baking in a ring 23 cm. Baking in less time. It turned out that I took it out of the oven and they were already dry.
The cream is delicious. But all together did not work out to try I write and cry I collected the cake and there was only
make a border and assemble a rose from the glaze as in the video. I took it out into the corridor to cool down a little.
And the Caucasian dog opened the door and ate the whole cake. I did it with such pleasure, fluttered over it

Oksana, I'm bringing you a report on the cakes. Baking in a ring 23 cm. Baking in less time. It turned out that I took it out of the oven and they were already dry.
The cream is delicious. But all together did not work out to try I write and cry I collected the cake and there was only
make a border and assemble a rose from the glaze as in the video. I took it out into the corridor to cool down a little.
And the Caucasian dog opened the door and ate the whole cake. I did it with such pleasure, fluttered over it

Gee ..... well, and a taster, damn it !!!
I can imagine how insulting)) And I wanted to ask if your cakes were not burnt like mine. I was waiting for the cutter, so to speak. You're not the first dog who ate dessert! Here at Isabella's dog ate cake, and mind you - customized !!! I would have killed a man! And my dog ​​at one time did not disdain fish-pie !!! For him, she directly deduced the scales ... The conclusion is simple - take care of products from pets !!! I've got a kitty here, bitch, a reptile, never loved anything but her own food and never stole. And recently it started ... I brewed some cream for Tropikanka, I go for the enty mesh cakes, if I can call them that (they were resting at my place on the table under a towel because of the lack of space in the room), and there ... a picture oil! My cat reptile is sitting and chewing the most even and ruddy biscuit ... pulled it to the floor (with a paw, probably) and chewed off the four. Well, I baked the extra ones to please the kids ... I made the kitty happy)

And I constantly have problems with this cake. Either the cakes are devoured or the cream is licked out of the basin. It rarely comes to cake shaping. Everything is so delicious. Well, there is no willpower.

And I wanted to ask if your cakes were not burnt like mine.

The photo shows that they are crispy. I set the squirrels to ferment again. Husband gave a kiss on the cheek for optimism.
I asked to make a lock on the door for 15 years (entrance to the corridor, my house), they closed the newspaper. The dog broke in.
In short, the castle is already standing And the dog is bad to see.
And then the daughter says - what if it would have been ordered. I can't even imagine what to do.
I have the next Tropican. I will watch in both

I have the next Tropican. I will watch in both

Yeah! Come on there!

Everything is so delicious.

Yes. I tasted the crumbs. But the brown cream remained. So then I ate a piece from the refrigerator Like a cake
Ahhh, Ilona, ​​well, you found the captain with the pipe

And I, albeit belatedly, still want to thank for this "Kiev". I did it for the first time, people were very happy. True, they forgot to take a photo of the cut for me.

Hello girls !!! To begin with, I brought my biscuits, take squirrels a little more than 12 hours. Baked at 140 at first, and then at 120 with convection. I read somewhere that first they baked for 10 minutes at 160, then 20 at 140, and then to the end at 110. The diameter is about 24-25 cm.

[artisan]

And here is the cake itself.I wanted to make it identical in the picture with the store one, but part of my cream simply refused to cooperate with me. The cream with cocoa exfoliated, which can be clearly seen on the border. Pink too, and blue to the same Fortunately, green took pity on me and allowed me to close the flaws if possible. Since there was only one green sane they had to sign, although this is not necessary. Of course, for the first tasting, he did not have time to soak, but the leftovers went to the refrigerator to reach. The cake, however, is a BOMB, death to a figure .... DELICIOUS, well, it just can't be conveyed, and it has not yet been saturated So, to the author, namely artisan big-big

.... and a cut of my piece

Yeah .... yours will be lighter. Eh ... well, delicious tea! And I will prepare for a new feat together with three!

Take number 2 Everything worked out. The cake is sooo delicious. ... Where is the store.
The whole family was satisfied
In general, the cake did not want to give in to me. Again with adventures. The thermostat started to show
the temperature he wanted. I tasted the heat with my hand. I was going to weigh the products on the second cake - the crown sat down on the scales and went at eight in the evening
buy it.
Cut tomorrow.
Oksanochka, thank you tremendous

I hesitate to ask, is the substrate also chocolate?

No, regular laminated gold. It just so happens that she's black

carry the cut. Closer to the middle, there was a little toffee. I put all the yolks on the cream.
It turned out a bit too much, froze the rest.

[thrill]

thrill , by the color of the cakes, I immediately assumed that there should be a viscous! I would still dry it!

Girls, if the cream has exfoliated when you add something, immediately add a spoonful of soft butter to it and beat it well, and everything will be replaced !!!

I've baked a cake 4 times already. And the cakes are always different (sometimes hard, sometimes brittle, sometimes dark ...). I'll make a reservation right away - everything is delicious to insanity. But when I baked at 150C for 10 minutes, then the rest at 100C with the door open took only 2.5 hours - the cakes were harsh (it was difficult to cut with a knife). Then I decided not to drag out the time like that. Baked at 150 for 20 minutes, then at 120 the rest (only 2 hours) - the cakes are moist below. I would even say wet. I turned it over and put it to dry. As a result, these cakes are so fragile! They crack right in the hands. And there are always holes in the bottom of the cakes in the middle. That is, the cake cannot be turned upside down for decoration - the bottom is very gnarled, with pits. Strange, the last time I baked cakes for 2 cakes. In the first batch, the cakes dropped, in the second batch, with similar components, they were higher. Products, regime, form - everything was the same.

Capricious, damn it?

Girls, I'm here after four Kievskys, I decided to go further and baked a cake "Flight". The cake recipe is very similar. But! The cakes are baked without any problems at all for 2 hours at 100C. The result is light, very airy, does not fall off, absolutely dry (there are no droplets of syrup). I noticed the difference in the dough. In Kiev cake, sugar is added at the end along with the nuts. And in "Flight" - whites are whipped with sugar, and nuts are added at the end. The question is this: maybe it is worth baking cakes for Kievsky according to the "Flight" scheme? Or shouldn't the cakes of Kiev be too airy?

Can you tell us more about Flight? Preferably a separate recipe?

I took the recipe for the "Flight" cake from Irochka: 🔗

Flight and Kievsky are two completely different songs !!!

I am tormented here, I can not decide whether to bake cakes for "Kiev" according to "Pilot". And the child said that Kievsky is better. That in "Flight" the cakes are too airy, melt in the mouth. Like this! It turned out that nothing needs to be solved

What am I talking about? These are two completely different tastes !!!

(Our child! )

And what is the weight of the cake if it is done clearly according to the recipe? maybe someone already asked, a big topic maybe missed.

See page 38 for some weight figures

What can I say ... MASTERPIECE !!! Bravo to the author and everyone who dared to repeat this feat!

See page 38 for some weight figures

Thank you very much, I saw)

if I cook syrup for 2 servings of cream, also cook for 5 minutes or longer? will he have time to boil?

And what is the weight of the cake if it is done clearly according to the recipe? maybe someone already asked, a big topic maybe missed.

Approx. 950 g

if I cook syrup for 2 servings of cream, also cook for 5 minutes or longer? will he have time to boil?

I think it's also 5 minutes.

Dear Mistress I, tell me why my cakes turned out to be oak, you can break your teeth (maybe I overexposed them, although from the bottom when I pulled them out of the oven they were soft, I turned them over and put them to bake again), and another question, when I cooked the cream, it looked like semolina porridge - is it normal or did I chew something again?

No, the cream should not look like semolina. And I got the same cakes, but I overexposed them in the oven, and then they lay in my house for another month))