I love this cake, but unfortunately, in the store quality every year is worse. Once decided to bake at home and the result is very pleased, but also it turned out that the cake is easy to prepare. Most of all I love cake "Kiev" with hazelnuts. And from himself added another assemble the cake 4 cakes. I really hope that my idea will be like and useful! Join us!!
I didn't ferment the squirrels. I just took some stale eggs at room temperature.
Nuts dried in a pan and coarsely chopped.
In a fat-free container whisk proteins with a pinch of salt until thick foam.
While the proteins are whipped, combine nuts, flour, sugar (180 g), vanilla sugar. Stir.
In a well-beaten egg whites add sugar (40g) and continue to whisk until the sugar dissolves.
In the meantime, I'll prepare the baking paper. On one baking sheet I fit 2 cakes. On the parchment draw the circle I need the diameter (18cm). Can be done and on eye, but love clarity)
Then, when you set the dough, do not forget to turn the paper back.
Here are lush, stable proteins turned out.
In 2-3 call connect them with the nut-flour mixture.
Every time mixing well, but not for long because proteins should not lose their splendor.
This kind of mixture should be. But don't confuse it with meringue, it won't be that stable.
Mass is deposited on the parchment. It was easy to do using a pastry bag.
And send in a preheated oven to 150-160 degrees, with convection, for 1.5-2 hours. The oven door during baking is better not to open. If you like slightly moist cakes inside-1.5 hours. If want quite dry-2. But the temperature is better to adjust based on the characteristics of your oven. I got her freaking out.
And it is desirable to plant cakes at a distance from each other. During baking, they expand slightly.
I baked 2 baking sheets at the same time.
Cakes depart without problems from the parchment when cool.
These are smooth, ruddy cakes turned out.
And it is desirable to allow them to dry for 10-12 hours. I left it overnight in a dry room.
The next day for really ideal I shape cakes cut ring. Diameter 18 cm.
When they are slightly wet, then cut at all without problems.
And trimmings will make the topping.
I use the Classic "Charlotte" cream.
In a saucepan combine egg, salt, vanilla, sugar. Stir and add milk. I put on the stove and cook until light thickening on the fire below average. It took me about 10 minutes. In this cream, the egg-milk mass will be quite liquid, not like for custard.
And when the egg-milk mass has cooled, softened butter whisk until fluffy and light whitening.
And then in several passes I connect both masses.
At the end I add cognac!!!
Beat until smooth and the cream is ready!!!
Just 2-3 tablespoons of cream aside for decoration.
The rest of the cream for convenience shift in a pastry bag.
Picking up cake.
The amount of this cream is enough for a layer and a rough coating. If you want to perfectly align the cake, then cook 1.5 servings.
And then as your imagination will play you can decorate a cake.
I shredded the cake trimmings and sprinkled the cake on the sides.
Top (sorry for crooked)) with melted chocolate painted stripes.
And to the previously postponed 2-3 tablespoons of cream added a tablespoon of cocoa and with the help of this nozzle made a border.
But in the end what happened!!
And it remains the most difficult-to give the cake to soak) At least 5-6 hours.
And here is such cake in terms.
In General, the" Kiev " cake is not quite suitable for a beautiful cut, but I tried my best.
Thank you for attention!!