Kyiv cake classic

Kiev cake according to the classic recipe, known to our grandmothers, will be enjoyed for a family tea party or celebration. Familiar ingredients and strict compliance with GOST will not allow you to make mistakes even when preparing at home.

Classic Soviet recipe for Kyiv cake according to GOST USSR

The recipe for a real Kyiv cake, patented in 1973, is a masterpiece of culinary art and consists of crispy nut meringue cakes with a layer of Charlotte cognac butter cream. The cooking technology is not easy, but the classic recipe guarantees a unique taste.

1. 
   How to prepare Kiev cake according to the classic recipe at home? Separate the whites from the yolks and beat with a mixer into a protein mass, keep it warm.
2. 
   Fry cashew nuts in a cast iron skillet or baking sheet, then chop or grind in a mortar until coarse crumbs form.
3. 
   Add citric acid and salt to the prepared warm whites, beat with a mixer until a stable white foam is obtained.
4. 
   Mix one hundred grams of sugar with a pinch of vanillin and gradually pour into the protein mass, without stopping whisking. The total beating time is about 4-5 minutes.
5. 
   In a separate container, combine the remaining sugar with chopped nuts and flour.
6. 
   Combine the bulk mixture with the whipped protein foam, stirring with a regular spoon and adding 1-2 tbsp at a time. l. squirrel. You need to mix the protein mass gradually to maintain an airy consistency.
7. 
   Line the bottom and sides of two baking dishes with parchment, and grease the silicone molds with oil, then distribute the dough and, if necessary, smooth its surface with a spoon.
8. 
   Preheat the oven to 130 degrees and keep the cakes there for at least 2 hours until they acquire a soft creamy hue. Turn off the oven and let the cakes cool completely, then carefully remove them from the pan and leave until completely cooled for an hour and a half.
9. 
   Break the cut edges into pieces for the final decoration of the sides of the cake.
10. 
    To prepare the cream, pour milk into a thick-walled saucepan, add the yolks and beat until the mass becomes homogeneous and air bubbles appear on the surface.
11. 
    Mix sugar with vanilla and gradually combine it with the egg-milk mixture until the bulk ingredients are completely dissolved.
12. 
    Place the saucepan with the milk-egg mixture on the fire and heat slowly, stirring constantly, but do not bring to a boil to prevent the yolk mass from brewing. Remove from heat and let cool, covering with cling film.
13. 
    Beat butter at room temperature in a mixer until fluffy and add one spoonful at a time to the yolk-sugar mixture, continuing to beat until the cream is smooth and glossy.
14. 
    Place the finished cream in different forms, leave one part as is, add cocoa and cognac to the second and mix.
15. 
    Place a spoonful of light cream on a tray or flat dish, place the first cake layer and spread the light cream on it with a spatula or a wide knife, then place the second cake layer and press it lightly so that the cream comes out at the edges. This will allow the cakes to soak properly.
16. 
    Apply chocolate cream on top of the cake, sprinkle the sides of the dessert with additional crumbs remaining after cutting the cakes. Decorate the top of the cake with cream, depicting flowers, mesh or waves.
17. 
    Let the cake soak in the refrigerator for at least 12 hours. It is better to serve the classic masterpiece in portions so that the strips of cake and cream are better visible.

Kyiv cake according to Emma's grandmother's recipe

This recipe is the author’s adaptation of the classic Kyiv cake. The whites for the cakes are fermented, and instead of cashews, it is suggested to use other nuts.

Cooking time: up to 3 days (fermenting proteins, baking and soaking).

Cooking time: 40 min.

Servings – 12.

Ingredients:

For the cakes:

• Egg whites – 12 pcs.
• Granulated sugar – 500 gr.
• Flour – 100 gr. (50 gr. per cake)
• Nuts (hazelnuts or cashews) – 350 gr.
• Vanilla sugar – 2 sachets.
• Vegetable oil or butter for greasing the mold.

For cream:

• Butter – 550 gr.
• Egg yolks – 12 pcs.
• Granulated sugar – 300 gr.
• Milk – 350 ml
• Cocoa powder – 20 gr.
• Vanilla sugar – 1 sachet.
• Cognac – 2 tbsp. l.

Cooking process:

1. Separate the whites from the yolks, beat them, divide them into two containers, 6 pieces each. Cover them with cling film and put them in a warm place for a day. Keep the yolks in the refrigerator.

2. Whisk the egg whites, fermented after 24 hours, into a foam with the addition of 300 grams of regular sugar and 2 packets of vanilla sugar.

3. Separately mix 200 grams of sugar, 50 grams of flour and half of the nuts, carefully mix the protein and nut mixtures until smooth.

4. Grease the baking pan with oil and give the dough an even shape. The cake requires two layers, so you can either bake the layers one at a time, or prepare two pans to bake two layers at the same time. We bake the cakes at a temperature of 150 degrees for about 2-2.5 hours, then put them on a wire rack and keep them for 12-24 hours.

5. To prepare the cream, mix sugar and milk in a saucepan and bring to a boil with constant stirring.

6. Separately grind the yolks and gradually add the milk-yolk mixture, heat it again on the stove and bring to a boil, but do not boil, stirring constantly, then cool.

7. Beat the butter with vanilla sugar and, without stopping whisking, add the cooled yolk-milk mixture. Add cocoa powder to 1/3 of the cream, and cognac to the light cream.

8. We begin assembling the cake from the first cake layer, which needs to be laid smooth side down and covered with a thick layer of cream. Then put another cake layer and press lightly so that the cream is distributed evenly between the cake layers.

9.Cover the sides and top of the cake with chocolate cream, sprinkle the sides with nuts or cake crumbs. Decorate with cream of two colors.

10. Keep the finished cake in the refrigerator for at least 5-6 hours and serve.

How to make a delicious Kiev cake with walnuts?

In this recipe, walnuts and condensed milk are added, which positively distinguishes it from the classic version, and thanks to this

The taste of the dessert is reminiscent of the classic one, but becomes a little sweeter and with a pleasant nutty hue.

Cooking time: up to 3 days (fermenting proteins, baking and soaking).

Cooking time: 40 min.

Servings – 12.

Ingredients:

• Eggs – 8 pcs.
• Lemon juice – 0.5 tsp.
• Granulated sugar – 200 gr.
• Walnuts – 2 tbsp.
• Starch – 4 tbsp.
• Butter – 500 gr.
• Condensed milk – 200 gr.
• Vanillin - to taste.
• Powdered sugar – 130 gr.
• Cocoa powder – 3 tbsp.

Cooking process:

1. Dry the nuts in a frying pan and grind in a blender until coarse crumbs.

2. Beat the chilled whites with a mixer, first at low speed, then for a minute at maximum speed with the addition of salt and lemon juice. Add sugar in parts, whisking constantly. Then add nuts and starch to the protein mixture.

3. Line a baking pan with parchment and place the dough into it. Place the cakes in a cold oven and bake for 2-2.5 hours at 150 degrees.

4. 200 gr. Beat butter softened at room temperature until fluffy and add condensed milk in several stages. Beat the mixture for about 10 minutes until the cream acquires a pearlescent hue. The thickness of the cream depends on the volume of condensed milk.

5.Beat the rest of the butter until light and add vanilla, then 1/3 of the powdered sugar, gradually adding all the remaining powder, add cocoa and mix.

6. Trim the cakes to the same size, spread them with condensed milk cream, and spread chocolate buttercream on top and on the sides. The sides can be sprinkled with crushed pieces of cake or crushed nuts, and on top you can draw patterns or flowers with cream. The cake is ready to serve!

Original recipe for Kyiv cake with sponge cake and meringue

This version of the Kyiv cake is suitable for those who prefer sponge cake, but at the same time want to cook something in the style of the famous classic. The recipe combines classic meringue with nuts and sponge cakes, and sour cream and condensed milk are used for the cream.

Cooking time: 5 hours 45 minutes.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Egg whites – 4 pcs.
• Granulated sugar – 350 gr.
• Eggs – 6 pcs.
• Flour – 4 tbsp.
• Cocoa powder – 3 tbsp.
• Baking powder – 1 tsp.
• Sour cream – 400 ml
• Condensed milk – 300 ml
• Walnuts – 200 gr.
• Peanuts – 150 gr.

Cooking process:

1. Beat the egg whites with sugar until fluffy, transfer to a pan lined with parchment paper, and bake in the oven at 90 degrees for about three hours.

2. Divide the eggs into whites and yolks, beat the whites separately with 6 tbsp. sugar and add the yolks one at a time.

3. Sift the flour, mix with baking powder and gently mix into the dough, add cocoa powder and mix thoroughly.

4. Bake the sponge cake in a pan lined with parchment for about 25 minutes at 180 degrees.

5. Mix sour cream with condensed milk. Cut the biscuit into two parts, soak the first half of the cream and sprinkle with peanuts.

6.Place meringue on top, cover with cream and sprinkle with walnuts, cover with the other half of the sponge cake, apply the remaining cream and put in the refrigerator for 2 hours.

7. Before serving, decorate with nuts if desired. Bon appetit!

Step-by-step recipe for making Kyiv cake with peanuts

Traditionally, Kiev cake is prepared with cashews, but such nuts are not always on hand. This recipe uses peanuts instead of cashews because... is a cheaper analogue, but is in no way inferior in taste to the original recipe.

Cooking time: 28 hours (preparation, cooking and soaking)

Cooking time: 30 min.

Servings – 8.

Ingredients:

For the cakes:

• Egg whites – 8 pcs.
• Granulated sugar – 340 gr.
• Roasted peanuts – 220 gr.
• Wheat flour –70 gr.

For cream:

• Butter – 250 gr.
• Egg – 1 pc.
• Granulated sugar – 200 gr.
• Milk – 150 ml
• Vanilla sugar – 1 tsp.
• Cocoa powder – 10 gr.

Cooking process:

1. Lightly beat the whites, cover the container with them with film or a lid and leave at room temperature for 12 hours.

2. Place the roasted peanuts in a bag and crush them into crumbs with a rolling pin. You can use a blender.

3. In a bowl, combine flour, ¾ sugar and peanuts, mix gently with a spatula.

4. Beat the whites separately, gradually adding the remaining sugar until you get a dense white foam.

5. Gently fold the mixture of flour, peanuts and sugar into the whites.

6. Line two forms with baking paper and lay out ¾ of the dough in equal proportions, leveling its surface.

7. Using a spoon, place the remaining dough on a separate baking sheet in the form of small meringue cakes.

8. Bake the cakes and pastries for about 2 hours at a temperature of 120-140 degrees, then turn off the oven and leave the products to cool there.Then remove the cakes from the mold and leave on a wire rack with the meringue for about 8 hours in a dry place.

9. Beat the egg with milk and sugar in a saucepan, stirring, bring the mixture to a boil so that the sugar is completely dissolved and the contents of the pan thicken. This will take about 5 minutes. Then add vanilla sugar and leave to cool, covering the pan with film.

10. Beat the butter and add the prepared milk-egg syrup one spoon at a time, stirring constantly to form a smooth, homogeneous mass. Divide the cream into two parts, add cocoa powder to one.

11. Place the light part of the cream on the first cake layer and cover with the second cake layer. Cover the cake with chocolate cream, sprinkle the sides with small meringue crumbs.

12. Decorate the top of the cake with peanuts and small meringues and place in the refrigerator to soak for 5-6 hours. Homemade Kiev cake with peanuts is ready!

How to make Kiev cake with hazelnuts and Charlotte cream?

Kiev cake can be prepared with various nuts, and hazelnuts are one of them. It gives the cake a deeper and brighter flavor when combined with classic Charlotte cream.

Cooking time: 26 hours 30 minutes (prep, cook and soak)

Cooking time: 30 min.

Servings – 8.

Ingredients:

For the cakes:

• Egg white – 5 pcs.
• Granulated sugar – 250 gr.
• Flour – 50 gr.
• Hazelnuts – 150 gr.
• Vanilla sugar – 1 packet.

For Charlotte cream:

• Butter – 275 gr.
• Yolks – 5 pcs.
• Granulated sugar – 150 gr.
• Milk – 175 gr.
• Cocoa powder – 10 gr.
• Vanilla sugar – 1 packet.
• Cognac – 1 tbsp.

Cooking process:

1. Prepare the whites: lightly beat them in a container, cover it with film and leave to ferment at room temperature for 12 hours.

2.Fry the hazelnuts in a dry frying pan or dry them in the oven for about 15 minutes at a temperature of 150 degrees, then grind them by kneading them in a mortar, or break them with a rolling pin, after placing the nuts in a tight bag.

3. Combine sifted flour, sugar and prepared nuts.

4. Beat the whites first at minimum speed, then gradually add sugar and increase the speed. The mass should be a white dense foam. Add vanilla sugar and beat again.

5. Then fold the whites into the dry mixture, using a spatula and trying not to disturb the structure of the whites.

6. Distribute the dough into two forms and bake for about 2 hours at a temperature of 150 degrees, after which we leave to cool in the oven. Ready cakes should be kept in a dry room for about 12 hours.

7. In a thick-bottomed saucepan, mix milk, vanilla and regular sugar, bring to a boil, but do not boil.

8. Grind the yolks and pour the milk-sugar mixture into them in a thin stream, stirring constantly. Heat again until thickened and remove from heat. Leave to cool, covered with cling film.

9. Beat the butter and gradually add the milk-egg mixture to it, stirring thoroughly until the cream becomes glossy and homogeneous. Divide the cream into two parts, mix cocoa powder into one, add cognac into the other.

10. Place the first cake layer on the dish, apply a thick layer of light cream, then cover with the second cake layer and press lightly to distribute the cream evenly. Cover the top and sides of the cake with brown cream, decorate with nuts and cake crumbs.

11. Leave the finished product to soak in the refrigerator for at least 3 hours, and then serve. The magnificent Kiev cake with hazelnuts is ready!

Lazy Kiev cake without baking - a quick and simple recipe

The classic Kiev cake takes more than a day to prepare and requires special ingredients and the use of many culinary techniques. This recipe is suitable even for beginners in cooking, since it does not require baking, and the cooking process is as simplified as possible to 6 steps!

Cooking time: 1 hour 30 minutes.

Cooking time: 30 min.

Servings – 8.

Ingredients:

For the cakes

• Ready meringue cookies – 80 gr.
• Nuts (cashews, peanuts or hazelnuts) – 160 gr.
• Dark chocolate – 100 gr.
• Butter – 50 gr.

For cream:

• Butter – 200 gr.
• Condensed milk – 200 gr.
• Cocoa powder – 30 gr.

Cooking process:

1. Break the chocolate into pieces and melt in a water bath or in the microwave along with chopped butter.

2. Chop the meringue cookies and nuts or roll them with a rolling pin.

3. In a bowl, mix the chocolate-butter mixture with nuts and meringue.

4. For the cream, beat the softened butter and gradually add condensed milk to it. At the end, add cocoa and beat the mass again.

5. Line a deep cake pan with cling film, spread the cake mixture in an even layer, and cover with cream. Then add a layer of nut crumbs again and spread the remaining cream. Leave the dish in the refrigerator for an hour.

6. Decorate the cake with meringue crumbs, nuts and chocolate pieces. A quick and delicious Kiev cake is ready! Help yourself!