How to cook a Kiev cake?

The legendary Kyiv cake won many hearts! This cake has become a calling card of the capital of Ukraine. Everyone who is in Kyiv as a visitor on a business trip prefers to bring a hotel - Kyiv cake. This delicious cake is known even abroad. The history of the origin of this culinary masterpiece began in 1965 at the Karl Marx Confectionery Factory, now called the Kyiv Roshen Confectionery Factory.

Today, dozens of varieties of this dessert can be found on store shelves, but only a few of them are able to convey a taste familiar to ancient times. We recommend you try your hand and cook a divinely delicious cake at home.

Ingredients

• Eggs 14 pcs.
• Sugar 360 g
• Roasted hazelnuts (you can use cashews and walnuts) 200 g
• Corn starch 2.5 tbsp.
• Wheat flour 2.5 tbsp.
• Sugar sand 150 g
• Butter 300 g
• Milk 1 cup
• Cocoa 2-3 tbsp.
• Vanillin 1 sachet
• Condensed milk 200 g

Directions

1. To prepare meringue cakes, we recommend using metal utensils for whipping proteins. Dishes should be wiped clean and degreased, as well as the mixer whiskers. To remove excess fat from the surface of the dish, wipe it with lemon juice.
2. Two cakes should come out of the above products, so all the ingredients are divided into two parts. Pre-grind roasted hazelnuts in a blender bowl. Add cornstarch and wheat flour to the chopped nuts. Beat 4 egg whites with a mixer until firm peaks, gradually adding half the amount of sugar. Add half of the nut mixture to the whipped proteins and mix gently with a spatula, moving from top to bottom. On parchment paper, draw a circle with a pencil of the diameter you want your cake to be.
3. Put the parchment on a baking sheet with the drawn side down and spread the protein mass with nuts, carefully flatten the cake. The laid-out mass should be about 1-1.5 less than the diameter of the desired finished cake, as the cake increases in volume during baking. Bake the cake for 20 minutes in a preheated oven at 180 ° C. Then reduce the temperature to 150 ° C and continue baking for about 2 hours. As soon as the first cake is cooked, start beating the proteins for the second.
4. Pour 2/3 of the milk into the saucepan and add sugar. Cook over low heat, stirring constantly. Bring the mixture to a boil. In a separate bowl, beat the yolks and add the rest of the milk. To the milk-sugar mixture add a mixture of egg yolks and milk, and bring to a boil, stirring vigorously.
5. Our mixture should thicken, but it should not form lumps. Beat the softened butter with a mixer and gradually add our cooled mixture to it. At the end of the beating, add vanilla on the tip of a knife and cocoa. Beat with a mixer until smooth, then place the cream for an hour in the refrigerator.
6. Leave the batter to rest at room temperature, as soon as it softens, start making the cream. Beat the butter at the high speed of the mixer, gradually adding condensed milk until smooth.
7. Cooled meringue cakes lightly cut with a knife along the edges. Knead the remnants of the crust into crumbs, and set them aside for a while. Coat the cakes with Charlotte custard. Next, coat the cake on top and sides with butter cream, trying to even out the unevenness. Sprinkle crumbs from the cakes on the sides of the cake. Use the remaining butter cream to decorate the cake. You can use food coloring to add butter cream of different colors. Once the cake is decorated, put it in the fridge for a while.