Cake "Kiev" in a New Way Recipe
I love this pie, but, unfortunately, the quality in the store is getting worse every year. One day I decided to bake at home and I am very happy with the result, and it also turned out that the pie is easy to prepare. Most of all I love cake "Kiev" with hazelnuts. And from myself I added 4 more cakes. I really hope that my idea will be liked and useful! Join us!!
Servings 10
Cook Time 120 minutes
Ingredients
For cakes:
- 200 gram Egg white
- 45 gram Flour wheat / Flour
- 180 gram Hazelnuts
- 220 gram Sugar 40 g. egg whites, 180 g. nut-flour mixture
- 1 pinch Salt
- 1 pack Vanilla sugar
For cream:
- 150 ml Milk
- 1 piece Chicken egg
- 150 gram Sugar
- 250 gram Butter
- 2 tablespoons Cognac
- 1 pinch Salt
- 1 pack Vanilla sugar
- 1 tablespoon Cocoa powder
Instructions
- I didn't ferment proteins. I just took some stale eggs at room temperature. Dry the nuts in a frying pan and chop coarsely.
- In a low-fat bowl, whisk the whites with a pinch of salt until a thick foam forms.
- While the whites are whipped, mix the nuts, flour, sugar (180 g), vanilla sugar. Mix it.
- Add sugar (40 g) to the well-beaten egg whites and continue to beat until the sugar dissolves.
- In the meantime, I'll prepare the baking paper. I put 2 cakes on one baking sheet. On the parchment, draw a circle of the diameter I need (18cm). You can do it by eye, but I love clarity) Then, when you have frozen the dough, do not forget to turn the paper back.
- These are such lush, stable proteins turned out.
- After 2-3 receptions, combine them with a nut-flour mixture. Mix well every time, but not for long, because the proteins should not lose their splendor.
- Such a mixture should turn out. But do not confuse it with meringue, it will not be so persistent.
- We spread the mass on parchment. It was easy to do with a pastry bag. And we send it to the oven preheated to 150-160 degrees, with convection, for 1.5-2 hours. It is better not to open the oven door during baking. If you like slightly moist cakes inside - 1.5 hours. If you want to be completely dry-2. But it is better to adjust the temperature based on the characteristics of your oven. I pissed her off. And it is advisable to plant cakes at some distance from each other. During baking, they expand slightly.
- I baked 2 baking sheets at the same time.
- The cakes are easily separated from the parchment when they cool down.
- These are the smooth, ruddy cakes that turned out. And it is advisable to let them dry for 10-12 hours. I left it overnight in a dry room.
- The next day, to give the cakes a really perfect shape, I cut out rings. The diameter is 18 cm.
- When they get slightly wet, we cut them without any problems at all.
- And the scraps will make a filling.
- I use the classic cream "Charlotte". In a saucepan, mix egg, salt, vanilla, sugar. Stir and add the milk. I put it on the stove and cook until it thickens slightly on a lower-than-average heat. It took me about 10 minutes. In this cream, the egg-milk mass will be quite liquid, not the same as for custard. Cool. And when the egg-milk mass has cooled, whisk the softened butter until fluffy and lightly whitened. Carefully, presbyte!!! And then I connect both masses in several passes. At the end I add cognac!!! Whisk until smooth, and the cream is ready!!!
- Just set aside 2-3 tablespoons of cream for decoration.
- Transfer the rest of the cream to a pastry bag for convenience.
- I take the 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 for 1.5 servings.
- And then, as your imagination plays out, you can decorate the cake. I shredded the cake trimmings and sprinkled them on the sides. From above (sorry for the curvature)) we paint the strips with melted chocolate.
- And to the previously postponed 2-3 tablespoons of cream, I added a tablespoon of cocoa and made a side with this nozzle.
- But in the end what happened!! And the most difficult thing remains - to let the cake soak) At least 5-6 hours.
- And here is a pie in the cut. In general, the Kiev cake is not quite suitable for beautiful slicing, but I tried my best. Thank you for your attention!!