Cake "Kiev"

Ahh ... my other ...

Girls, tell me. what bubbles should be. How are the bubbles in champagne? and how many of them should there be? I want to make a Kiev cake, but I don’t understand with proteins what they should be)

Bubbles in the proteins themselves, maybe not very much, not straight foam, but still they should be 1 mm each. I keep mine in the kitchen at room temperature and everything is buzzing, I have bubbles or don't pay attention, 24 hours is just enough

Girls, and everyone's cakes are tasty, but wooden, or is it just I just can't execute them correctly?

Under the influence of the cream they melt a little softer

nope ... my cream does not help much. Here is the cream - the most delicious of all !!! The child is already beeping! He likes the cognac there so much))) I often add cognac, but in this cream the combination is the most wonderful!

Bubbles in the proteins themselves, maybe not very much, not straight foam, but still they should be 1 mm each. I keep mine in the kitchen at room temperature and everything is buzzing, I have bubbles or don't pay attention, 24 hours is just enough

Thanks for the answer. Made the cake sooooooo delicious. The cakes are tender and airy. Proteins were kept for 24 hours.

Finally, I did it too !!! The cake is delicious. I want to share my observations. I here read that it happens from the bottom meringue-like drops of caramel. I found the reason, I think this is when the oven is very hot, more than 150 degrees. I have been experimenting with meringues for a long time, as a result, the cakes of this Kiev hell-DRY at a temperature of 100-120 degrees, and did not allow them to rise higher, periodically opening the oven door, and leaving it open during baking.
In general, here is a cut

Girls, please note that WITHOUT, as a sugar-protein product, is not baked, but dried
Therefore, the temperature should be low

Hello! Today I specially registered to thank. The cake turned out to be very tasty. There is certainly work to do. I'm going to bake this cake more than once !!! Thank you very much for your recipe.

Girls have my son's birthday tomorrow, I baked a cake. The cakes were baked in the Dachnik-4 dryer. She promised to show how it will turn out. I'll post the photo tomorrow.
I liked the stove in Dachnik very much. Now taste the backwardness of the cake!

Curious...

here is my cake:


And this is in the context.


The family was delighted with the unusual delicious cake. I will definitely bake some more.

But my love is Napoleon.


The result in the Summer resident, you can bake anyone who needs to tell you how to heat.

I liked the stove in Dachnik very much. T

A fun way to make cakes! What temperature was set and how long did it take to dry? And you probably need to dry it on baking paper?

[Anastasia]

Anastasia, paper is required. but did not immediately tear it off and had to sprinkle some water on the cakes and leave them to dry at a minimum temperature
Baking at a maximum t is 100 degrees or 90, I don’t know for sure about 2 and a half hours. Then, until the morning, I left it at 40 degrees.
then in the morning I tore off the paper, scolding myself and set it aside as I wrote above for another two days.
The cakes turned out to be wonderful crunchy and put everything very easily and that's it.
so I really liked it! I recommend giving it a try.

Baking at a maximum t is 100 degrees or 90, I don’t know for sure about 2 and a half hours. Then, until the morning, I left it at 40 degrees.

Thanks for the description. I have another dryer - tefal, it has a maximum temperature of 75 degrees. Probably it will turn out that it will take a very long time to dry ... but the method is interesting.It seems like I read that someone had already dried meringue in an ordinary, not IR dryer and also really liked it. In general, you have to try! Thanks again!

Of course! I also went into the unknown and tried beauty !!! : girl_love: and

[Cake]

I came with another report on this cake.
I really like the cake. therefore, from time to time I indulge my beloved with this tasty treat.
Usually when I baked this cake, I made the cakes according to the recipe, but the cream was always made by my own charlotte. It has different proportions.
This time I decided not to completely deviate from the recipe.
Did not work out.
The cream was too sweet for me. And this amount of oil for the amount of brewed part obtained is a lot.
Now in order.
Cake baked one rectangular 40X20 cm. Then I simply cut it in half and assembled the cake.
The cake was baked from one norm according to the recipe, that is, for 200 g of fermented protein.
The protein was fermented for 2 days. Circumstances were constantly changing and I kept putting off baking.
Nothing happened to the protein. I am still alive.
Baked in a sliding form.
Liked more than just the sheet.
When baked in a mold, the edges are the same thickness as the middle. That is, the cake is smooth.
The height of the cake is 1.5 cm.
Baked at 150⁰ 70 minutes.
I baked on the top heat + convection mode.
This time was enough for my oven.
I got exactly the cake that I wanted.
Dry, but slightly softer in the middle. But at the same time it does not stick to the knife when cutting.
I used to bake the same at 150⁰, but in time, as Oksana wrote, 2 hours.
My cake turned out on a lot of land and was the same brown inside as on top.
Here, the cake is almost light inside.
The cake turns out weighing 430 g

Cream.
Initially, start doing, as in Oksana's recipe. But after trying the mass with sugar, I realized that it was too sweet for me.
For 200 sugar given in the recipe, I added 1 more egg and 90 g of milk.
By weight, I got a Charlotte 470 g.
Oil added only 150 g (it was necessary to add 250 g according to the recipe) + 470 g = 620 g
With 150 g of butter, the cream turned out to be a very good consistency for a layer of dry cake.
For a layer of cake measuring 20X20 cm, it took me 320 g of cream.
The rest of the cream was added cocoa 10 g.
From above, 280 g of cream were used for coating.
In total, the cake is obtained (without decoration, did not decorate) 1030.

Well, a photo of a piece of cake.



I was very pleased with the cake.
The first time I got not overexposed cakes.
Therefore, I am writing another thanks to Oksanka !!
Well done for finding information on protein fermentation.

And I thank you!
The cakes were making 1.5 norms, per 300 g. Came out 6 pieces, 1 cm in height and 17 cm in diameter. Weight 740g. beat the protein pl 100g and divided into 2 cakes. Baking time as per recipe. I did this three times. The cream did a double portion. Exactly 1 kg came out. That is, a cake with a paste of 1.7 kg. Delicious! Thank you!

[Yulia]

Yulia, and you, when you bake as in the recipe for 2 hours, what are the cakes? Wooden or not? On the 14th I baked the cakes before leaving for granny, not all 2 hours, but I baked 150 gr. I have them darkened, that inside I don't know yet, I left and forgot about them. On Monday evening I will look)) It's good that Luda reminded me with her Kievsky of my unfinished one))) And then the anniversary, cakes, a childish sore throat and a mustache ... I forgot about my tasty treat waiting for me. It remains to make a current of cream)

She fulfilled her dream and baked herself on DR Kievsky. It's just a fairy tale, and you can't really distinguish it from Roshenovsky. Thank you, Oksana, for such a delicious cake
I did everything strictly according to the recipe, the weight turned out to be 920 grams. I am also delighted with the cream, it turned out to be very delicate and tasty. But I had an incident, the second cake did not rise and turned brown, although the first grew to 3 cm. I had to urgently ferment the protein and bake the cake. What could have happened to him? Weighed everything to a gram
Here is my handsome man (I decorated it with cream for the first time, so not so hot, but it did not affect the taste in any way)

Thanks a lot for the recipe! Everything worked out the first time.2 cakes were baked in a convection oven at 130 ° for 1.5 hours. They came out a little wet, but also kind of eak and dry .... The cream was made according to the recipe, double portion, sweetish for me, but gorgeous with cords! She leveled the cake for mastic with it, there were a couple of spoons of cream left.
I made the cake as a gift, so I tried only scraps ..... delicious! A week before, I ate a Kiev store at a party - you can't even compare! On natural products it tastes better and the cream does not give off margarine and chemistry!
I will definitely repeat

Thanks again for the cream in particular. Very sweet, but delicious .... I have 180g of butter. The output of the cream from one standard of products is 500g.

Girls, tell me, please, can I really pack the cake under the mastic?

[Ludmila]

Ludmila, doll made cake fomca-Light, described here here
AND here look what cake

[Leka_s]

Leka_s,

Thank you so much! try

[artisan]

artisan, Oksana, girls! I also came with my 'Kievsky'. Honestly, I don’t remember any special details, sorry, because I baked it back in April, and then it started spinning here ... But I absolutely do remember - it’s very tasty! I practically do not remember the Union taste, but my mother (she did it on the DR), said that this is it, that my mother loves Kiev very much, this is her favorite cake, but no matter how much she buys, it’s not that. And here is what you need)
From the details I remember that I was not very happy with my cake - either true, or it seemed to me that way, but I would like it to be a little taller. Or maybe I'm just used to tall biscuits? But the purchased ones are definitely higher. Made with cashews. But the cake fell after baking, that's for sure (in the photo there are cakes before baking). Either the hands-hooks, or the oven - for the first time baked with a ridge - somehow did not work out. But now I don't remember everything. I decided, I remember, next time to do a double portion. Here. And, I was also very upset that I mixed a lot of cocoa into the cream - I wanted a richer color, but I didn’t think of adding a dye, bastard, the result - the cream became `` pockmarked '', peeled off, or something. But this is not a problem, it was still delicious. The cakes lay for about a week, and when assembled a little less than a day. This is probably all I remembered
The cake is delicious, I will still make sure to do it, it's a pity not often - my mother now lives far away, and the rest in the family respect biscuits more, but for myself ... I don't have the opportunity for such a luxury yet ... If nothing interferes, I really want to NG repeat, just as mom should come.

Hello Mistress! It is very necessary to bake Kiev, but large, for the entire baking sheet. Do you have any experience in baking Big Kiev? What are the nuances? And, if possible, give the amount of ingredients please. Sooo grateful in advance for any information

[missdoctor]

missdoctor, depends on the power of your combine (or mixer): more protein - more meringue.
And the oven will dry everything

On the whole baking sheet, you can spread one portion thinly (just kidding)
Or you can dry and collect the cake in four passes.
It will turn out big

Take two or three rates. Or four. See for yourself

In the recipe post after the phrase "baked goods in tins of different sizes"spoiler.
Open and read

;)Thank you so much! I will try

I use the recipe from Chadeyka, but I decided that it was necessary to show here what kind of cakes I got. I took cashew nuts, since it was these nuts that were originally in the cake according to GOST ... The cake is just lovely, they praised that it is even better than the store
The first one baked myself on the DR, and the second was asked to order.

[Mila]

Milawhat handsome men! And mine, for some reason, like roasted peanuts more than cashews. People have different tastes. It's just that peanuts have a more pronounced taste of nuts, cashews are more tender.

[Mila]

Mila, You have beautiful cakes! You can see such thick cakes in the picture. Have you increased the amount of protein or what? At what temperature are you baking? Share subtleties.

[Taia]

Taia, there are no subtleties as such.
I make a dough for 200 g of proteins, bake in two silicone molds with a diameter of 18 cm.
Temperature "by eye"))) I have a gas oven without a thermometer.
In a two-tier cake, the top cakes are 15 cm in diameter, cut from 18 cm.
I think that for a 28 cm mold for one cake, you need to take 200 g of proteins.

[izumka]

izumka, yes, peanuts have a pronounced taste, but this cake wants tenderness)))
I add peanuts to the Snickers cake, there with meringues they are just lovely

I make a dough for 200 g of proteins, bake in two silicone molds with a diameter of 18 cm.

I understand ... You have tall cakes because you bake in a small diameter mold.
I've been baking out of shape lately. It seems to me that in a silicone mold it is harder for the cake to bake, dry out. I just bake on paper, draw a circle, spread the mass on it, level it. It's even easier to level the cake this way, I like this method more.

I just bake on paper, draw a circle, spread the mass on it, level it.

and not too thin cake comes out?

Well, I don't know, subtle or not, everything is relative. I bake a cake of 24 cm from 100 grams of protein, the thickness of the cake is about 3 -3.5 cm. At first glance, it seems that the cakes are thin, but when I collect the cake, it turns out to be of a normal size, just right, it is convenient to bite.

So many reviews, I will definitely bake it, but I need help, I need two tiers of 3 kg, can you tell me the diameter of the tiers? There will be 3 cakes in each tier.

[artisan]

artisan Thank you very much !!!!!! I got the cakes, the first time !!!!! I was very afraid of the oven, since the oven was gas, but ... Everything is super! The cakes turned out to be beige, dry, although one cake had to be literally taken from her husband's hands by force. tomorrow I will nap and take away as a gift, if possible, I will post a photo.

[artisan]

Oh dear dear artisan! I don't even know whether to thank or not. Since the end of November, when I saw your recipe, + 5 kg of weight in me and in my daughter-in-law. The taste is extraordinary! We run to the refrigerator. Special thanks for the detailed description of the process. Everything worked out the first time! Less than 300 grams of protein - I don't even bother. This is for everyday life, a snack. If guests - 600g. They also like it very much, they also ask to take it with them. The yolks are used for a biscuit according to the recipe of the unforgettable Leca. And many thanks to her at all times! Waste-free production. While Kievsky is souring, it dries, a biscuit in the form of a gift or something else. Then, accordingly, Kievsky himself. Then I say that the obzheralovka must be stopped, a break for a few days, but the daughter-in-law looks more and more pitying and pitying every day. I ask what is the cake? Shakes his head. -What? -Sweet couple. Well, I can't deny food to a child! For a change, now first Kiev, and the biscuit dries in the meantime, and then, with a slight movement of the hand, turns, as the husband says, into a charming potato.
I grew up in Ukraine. I dreamed about the real Kievsky, as in childhood, and the airy Potatoes, which they made in the pastry shop near the house, for 30 years, I thought I would not have the chance to try again. But no! Life is getting better! THANKS !!!!!!

I’m never a pastry chef. Decorating for the third time in my life. Pandas from "Potatoes".

[marshmallow]

marshmallow, beautiful !!!!!!

And yummy)))

I'm back with "Thank you!" I made 1.5 norms of custard base per 200 g of butter in total. A delicious cream came out. Sandwich cakes from the Royal. Well, very tasty.

Girls, Oksana wrote in the first post that after baking there are drops on the cake and on paper, but then everything went away ...
And how are you?
Today I baked 3 cakes, diameter 24cm, all three were the same, on the underside, sticky,
and beautiful rustling from above. I peeled them off the paper and left them wet side up, I will collect the cake by Saturday,
how do you think the stickiness will pass or is it all hopeless

[Aprelevna]

Aprelevna, I think it will pass. We had to put them back into the warm oven so that they would dry out immediately. Or if you see droplets tomorrow, then put them in the oven for 10-15 minutes. True, I did not have this, it bakes well right away. But I chose the time for myself.I have a gas oven and it is baked for 150 for 1.5 hours, and then I turn it off, open it, cool it for 5 minutes and again put the baking sheet in a warm oven, it is stored for as many days as I need.

[Elya_lug]

Elya_lug, Elechka, thank you, I touched them this morning, they are no longer sticky,
now I have a different question: has this stickiness frozen into caramel and won't the cakes be difficult to cut?

If the cake is no longer sticky at all, then it's okay, it won't stick when cutting. Only it is better to store them in paper and in no case in plastic bags. I keep it wrapped in baking paper for a month or more in a regular kitchen cabinet.

[Aprelevna]

Aprelevna, then they will be soaked in cream and everything will be ok! at least a day before eating, on the third day it tastes best to me.