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
120minutes
Servings
10
Cook Time
120minutes
Ingredients
For cakes:
For cream:
Instructions
  1. I didn’t ferment proteins. I just took some stale eggs at room temperature. Dry the nuts in a frying pan and chop coarsely.
  2. In a low-fat bowl, whisk the whites with a pinch of salt until a thick foam forms.
  3. While the whites are whipped, mix the nuts, flour, sugar (180 g), vanilla sugar. Mix it.
  4. Add sugar (40 g) to the well-beaten egg whites and continue to beat until the sugar dissolves.
  5. 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.
  6. These are such lush, stable proteins turned out.
  7. 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.
  8. Such a mixture should turn out. But do not confuse it with meringue, it will not be so persistent.
  9. 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.
  10. I baked 2 baking sheets at the same time.
  11. The cakes are easily separated from the parchment when they cool down.
  12. 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.
  13. The next day, to give the cakes a really perfect shape, I cut out rings. The diameter is 18 cm.
  14. When they get slightly wet, we cut them without any problems at all.
  15. And the scraps will make a filling.
  16. 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!!!
  17. Just set aside 2-3 tablespoons of cream for decoration.
  18. Transfer the rest of the cream to a pastry bag for convenience.
  19. I take the cake.
  20. 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.
  21. 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.
  22. And to the previously postponed 2-3 tablespoons of cream, I added a tablespoon of cocoa and made a side with this nozzle.
  23. But in the end what happened!! And the most difficult thing remains – to let the cake soak) At least 5-6 hours.
  24. 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!!
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