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Cake "Kiev" (page 17)

Plush
And how to understand what is wrong with the cream? Why is he like a decoy with me?
NataST
Quote: Plush

And how to understand what is wrong with the cream? Why is he like a decoy with me?
I suppose two options - either overheated the custard base and the egg curled up a little, in this case you just need to go through the blender. Or the process of stratification of the cream has begun, here, as Oksana says, an additional portion of oil should help, add and beat again. This usually does not affect the taste, such a cream simply will no longer keep its shape if you want to decorate the cake with it, but it is quite suitable for a layer.
Plush
Yes, everything is correct, I added butter, whipped, became uniform, layered, but the decorations on top all blurred, it's a shame. And how to prevent stratification, cooked according to the recipe for 5 minutes. And the cream always exfoliates when cocoa is added (cocoa is dissolved in cognac). if such questions have already been, tell me where to look. Thank you
NataST
Almost everyone who starts such a problem had a lot of discussions. They came to the general opinion that the oil is to blame, as a rule - it is difficult to find a good oil, or a common reason is the difference in temperatures of the components of the cream. In general, there is a topic Cream. Ambulance. Question answer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121063.0 here on the first page the most popular questions on various creams and clickable links with answers are given.
Plush
Thank you very much for your answers.
artisan
Korzhi is a matter of taste. for me they should be completely dry! BUT! I mean that if something goes wrong when baking, they could fall and get clogged dry.

I agree with Natasha about the cream. Except for the last one. When you add oil, the cream will become an excellent consistency and it will be easy to decorate with it!
shenka
Girls, tell me, today I tried to make this cake bizet in the assembled cake is very hot, it can be from overexposure in the oven baked for about three hours, cakes with a thickness of somewhere cm2.5-3 were?
artisan
They are dry !!!!! Now let the cake soak !!! Two days, three !!!!
shenka
Thank you
Ilona
Oksan, and mine, and for 3 (though in the refrigerator) by the end of the meal was not saturated. I will still do, I need to master)
thrill
I'm with cake again. Cake to order. I don't know about the taste.
By the way, I was looking for a photo like this one had been drawn up before, but I couldn't find it.
Kiev cake
Painting
Tryam, on the Kiev cake of the 60s there was a candle of a blossoming chestnut with a leaf and two candied orange and lemon. Plump rhombuses sprinkled with sugar.
thrill
Tom, thank you Visually presented
notglass
Oksanochka, I'm bringing a boooo big "thank you" for my favorite cake.
Yesterday baked cakes

Kiev cake

They turned out very tasty and absolutely dry. I made such a "golden" specially. We like it better. The cake is for your family.
Baked for 70 minutes at 130 degrees with convection. The cake is completely dry. Baked, more precisely, dried on such a substrate

Kiev cake

The cake came off her very easily and without traces.
artisan
Quote: Ilona

Oksan, and mine, and for 3 (though in the refrigerator) by the end of the meal was not saturated. I will still do, I need to master)

Girls, I will repeat myself. I don't want to make this cake to order. A kilogram, portion, looks very small, and expensive for the price! And most importantly, this cake is for everybody! It differs from the store one precisely in its crispness!
Quote: try

I'm with cake again. Cake to order. I don't know about the taste.
By the way, I was looking for a photo like this one had been drawn up before, but I couldn't find it.

Well done! And I also remember that design, with pieces of jelly, but I didn't find it on the internet!

Quote: notglass

Oksanochka, I'm bringing a boooo big "thank you" for my favorite cake.
Yesterday baked cakes
The cake came off her very easily and without traces.

these are the dry ones for me the most!
Ilona
Quote: artisan

Girls, I will repeat myself.I don't try to make this cake to order. A kilogram, portion, looks very small, and expensive for the price! And most importantly, this cake is for everybody! It differs from the store one precisely in its crispness!
And I’m not to order at all! I love myself!
chapic
girls fermenting and aging proteins is the same thing? for pasta, you need to age the proteins in the refrigerator. for the loss of moisture in the protein. but here it turns out in the warmth. Girls, when you ferment, close the bowl with a foil? otherwise I did not notice the difference in birth under the film and without the film ..
LLika
Quote: chapic

... you need to age the proteins in the refrigerator too. for moisture loss in protein... Do you girls when you ferment, close the bowl with a foil? otherwise I did not notice the difference in birth under the film and without the film.
And under the film, will moisture be lost?
chapic
Quote: LLika

And under the film, will moisture be lost?
make a cut in the film. Check out aging proteins for pasta. I ask about proteins for Kiev.
Ilona
I covered it with a film so that all dust would not attack. Old at room temperature. But in order to answer your question, you have to try to age differently, and so I have nothing to compare with.
artisan
And I cover it with a lid, leaving a crack, but I won't tell you how to do it right.
Vanillka
Good day to all Girls, take me to your friendly company? ... I read it with interest for a long time, I got a lot of useful information, for which thanks. Now I have a question about the Kiev cake ... Tell me please, can you bake it not in a shape, but on paper, will it keep its shape? time is running out, I won't have time in two times
fomca
Julia! Sure you may! Draw circles on paper of the required diameter, lay out, level and sand!

And ... welcome!
Margit
Why not, of course it is possible on paper, I have a huge oven, I bake all the cakes at one time on baking paper. I level it in the ring, then raise the ring and put it aside. This has already been written about here.
Vanillka
Thank you girls, I will do so) First time I do it, it's scary that it won't work
Disana
girls, did not master the topic until the end. only half finished reading
did anyone bake cakes in a slow cooker? I don't have an oven ((
chapic
Quote: Disana

girls, did not master the topic until the end. only half finished reading
did anyone bake cakes in a slow cooker? I don't have an oven ((
the protein needs to be dried. do you think it is possible to do this in a multicooker?
Disana
temperature in the mult with baking mode - = 180 С
and if you leave it on heating, I hope that it will dry out
chapic
Quote: Disana

temperature in the mult with baking mode - = 180 С
and if you leave it on heating, I hope that it will dry out
try it. I do not know. I dry at 130. and with a slightly open door
Ilona
It seems to me that everything that looks like a meringue in a cartoon will not work Or will you bake with an open lid? You can write us the results later. It became interesting.
Galinka
I really love this cake! I want to try it for Christmas. Afraid, of course (for me Kievsky is the pinnacle of confectionery art). Tell the amateur - are walnuts friendly with this recipe? Can you put it under the mastic? And if tomorrow you bake the cakes (while they rest, then a couple of days for soaking) - is it too early by January 7?
artisan
Galinka, the girls did it with walnuts, I don't recognize meringues with walnuts at all, so decide for yourself.

And now is it! Peks and 4 numbers boldly collect and in the refrigerator.
Galinka
Thank you for the lightning-fast answer! And anyway, I'm your fan! I'll run in the morning for hazelnuts. But still, why not walnuts (I really appreciate your personal opinion)
geisika
Quote: Galinka

I really love this cake! I want to try it for Christmas. Afraid, of course (for me Kievsky is the pinnacle of confectionery art). Tell the amateur - are walnuts friendly with this recipe? Can you put it under the mastic? And if tomorrow you bake the cakes (while they rest, then a couple of days for soaking) - is it too early by January 7?
I'll put in my 5 kokeks about the top)))) To taste, this is certainly SOMETHING. but not difficult at all. For me, this is a less expensive cake in terms of labor.If you can invest in half an hour without decoration, you can still sip coffee with your other hand: girl_manikur: So, don't be afraid
Galinka
Quote: geisika

I'll put in my 5 kokeks about the top)))) To taste, this is certainly SOMETHING. but not difficult at all. For me, this is a less expensive cake in terms of labor. If you can invest in half an hour without decoration, you can still sip coffee with your other hand: girl_manikur: So, don't be afraid
Resolved! For Christmas there will be Kievsky (the squirrels are already languishing in the bowl), for NG there will be a biscuit on the yolks (thanks, Leka), has already baked. Everything went into business, both the whites and the yolks!
artisan
Quote: geisika

For me, this is a less expensive cake in terms of labor. If you can invest in half an hour without decoration, while you can still sip coffee with the other hand: girl_manikur: T

are you talking about the fact that you can eat it in half an hour? Yes with coffee? This is yes! I can do that too!

In general, you're right! There is nothing there ... when you are not afraid and you know what should happen in the end!
Quote: Galinka

Thank you for the lightning-fast answer! And anyway, I'm your fan! I'll run in the morning for hazelnuts. But still, why not walnuts (I really appreciate your personal opinion)

It was I who accidentally ran in for a minute. Oh .. already blushed probably .. thanks! But about walnuts, I have already written and I will repeat, I do not like walnuts in meringues, in any. Why ... it's hard to say ... they bitter me, and it doesn't matter when they were collected and what kind, that's not mine! In general, I recognize walnuts only in shortcrust pastry and with butter creams, probably
chapic
Kiev cake

The size of the cake is 30x26 cm, there are three layers in the cake. Crust of 200 g of protein. Casheu nuts 450 g. Thanks to Ksyusha for the recipe.
Galinka
geisika, artisan, Thank you! I did it! The cake disappeared in a matter of minutes, but self-confidence remained!
Kiev cake
artisan
Well done, girls! I'm glad that everything worked out!
Love.
Squirrels were lying around in my freezer (sometimes they remain unclaimed in the tray and in the freezer), and then the recipe caught my eye and I decided to turn them into a cake. Mistress I, the cakes turned out to be excellent, baked for 2 hours at 140 degrees and did not take them out of the molds until the next evening, they turned out dry-dry. But the cream, after adding cocoa with cognac, exfoliated, I'm afraid it will crush the top cake, I didn't decorate it all with crumbs, I had one cake cake, the other round, I had to cut the corners, there were enough crumbs for both sides and top. The technology was a little violated, because the squirrels were in the freezer for a long time, and even thawed in the refrigerator for a day, did not ferment, beat it up and turned out to be very beautiful, we will try in the morning, tomorrow I will report, if I have time to take a picture, I will show. I took cashews and almonds. Thanks for the recipe, it's good on our bread maker, you can find a recipe for all cases. Oksana, thank you
Plague
Well, now I also have in my "piggy bank" cake "Kievsky" Straight bursting with pride
I have this cake, like a legend from childhood ... my mom studied in Ukraine, in Kharkov and her memories of her student years were always somehow connected with Kiev cake ...
Surprisingly, I succeeded the first time. I baked two cakes for two days at once (in convection mode), two cakes with cashews, two with hazelnuts. In the finished cake, the difference is not noticeable, but in the semi-finished product I liked the cashew nuts more and the aroma when baking is just crazy
In general, I made a cream, collected from three cakes (the fourth was naturally devoured) .... we tried ... the result is this, our modern organisms are not used to such creams .... fatty as it is, we will come up with a replacement for ourselves, and mom DR will definitely make the original!
Oksanochka, thank you very much for the recipe and all the girls for the reviews and comments, after reading the whole Temka everything was clear, I didn't have to ask anything

Kiev cake

PS Oksana, I am studying your Truffle, I will come soon with a report

artisan
Everything is correct! and about the legend and about fatty But, that is, that is! In any case, I am happy with every cake you get, as if for myself! for me, this cake was an unstoppable dream for many, many years!
Quote: Love.

Oksana, thank you

And where? We want a report!
Love.
Oksana, the cake turned out to be very tasty and real, although I ate the real one only once (they brought it from Kiev), and they don't really like local production. We got it quickly, but I managed to take a picture, I didn't have enough time to lay out everything.

Kiev cake Kiev cake

Now I'm going to study "Truffle"
SchuMakher
Ksanchik! I baked it! Truncated, you can see it really is in the oil!

Kiev cake
lavender38
Take the girls into your ranks, hooked, for a week I can't get the cake out of my head. I'll bake. I have a question, but what to do with the yolks?
SchuMakher
Quote: lavender38
and where to put the yolks?

make delicious scrambled eggs
NataST
Quote: lavender38
where to put the yolks?
Make a sandy one with different creams - delicious
Piano
mayonnaise on yolks, dough for dumplings, dumplings, cookies on yolks I know ...
SchuMakher
Eggnog ...
lavender38
Wow, how many options. Please throw a link to shortbread cookie dough.

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