Cake Kiev

The recipe Kiev cake was invented by accident as a result of negligence confectioners half a century ago in Kiev candy factory (today this factory "Roshen"). Factory staff forgot to clean the fridge batch of protein, and it zachys. The next morning the chief of the biscuit shop with his assistant tried to hide the incident, brushing protein oil cream cakes and decorating them.

The result was so unexpected that Kiev cake immediately became a favorite treat at the celebrations. Even L. I. Brezhnev on the 70th anniversary received a gift from the Ukrainian SSR Kiev cake from 70 cakes, and was delighted with it. After a few years the recipe has been improved in the cakes began to add nuts, but the exact recipe is still kept in secret at the factory in Kiev. Light and delicate, almost weightless crispy Kiev cake is able to bring to mind any sweet tooth!

Today in stores often sell Kiev cake with peanuts, but in the original recipe used cashews and hazelnuts. Cake though and cooked very long, simple. The main thing is to be able to adapt to the temperament of your oven.

Don't forget the day (or at least 12 hours) before cooking to put the squirrels on the table at room temperature. The protein will lose its structure and much better foaming, which will give the cakes desired shape and taste.

The Kyiv cake recipe

You will need:

For cake:

• proteins 12 large eggs;
• flour - 50 g;
  what kind of flour should I choose? we'll show
• sugar - 200 + 50 g;
• vanilla sugar - 1 packet;
• cashew nuts 100 g;
• hazelnuts 100 g

For the cream:

• butter 250-300 g;
• egg - 1 piece;
• milk 150 ml;
• sugar 200 g;
• cocoa 10 g;
• vanilla sugar - 1 packet;
• brandy - 2 tbsp

If you only have one baking sheet, divide the ingredients and bake the cakes in two steps to prevent proteins to settle.

Cooking cakes
The night before baking, separate whites from yolks, yolks can use at their discretion for other dishes. Cover proteins with cling film and put in a warm place (about 25 degrees).

On the day of baking, fry the nuts and grind them not very finely, mix with 200 grams of sugar and 50 grams of flour, set aside. In a large bowl, whisk beat the egg whites with a pinch of salt and slowly add the vanilla sugar and 50 g of sugar. Need to whip up this state of proteins so that they do not flow from an inverted bowl. Gently mix with nuts, not allowing proteins to settle.

In lined with parchment paper for baking trays to put weight and smooth. Bake in a preheated oven at 140 to 150 degrees, the "convection". It will take about 2-2 .5 hours (only do not open the oven!). Cakes will be light brown. Let them sit for another day to seal, remove the paper immediately.

Cooking cream
Well whisk the milk with the egg, add sugar and bring to a boil, stirring constantly. Let simmer for three minutes. As soon as bubbles appear, remove from heat and give in another bowl. Leave to cool down.

Beat butter until white, enter it cream spoon, whisking constantly. Add the vanilla sugar and 2 tablespoons brandy. The cream will turn white and glossy. Set aside a third of the cream, pour in the remaining cocoa and whisk again.

For the Kiev cake can't do the cream on cream, because they meringue is dissolved.

Assembly
From the settled layers peel off the paper, spread the cake with a thick layer of white cream and cover with the other cake. The sides and top coat brown cream. Decorate to your taste and leave for 2 hours in the refrigerator.

Videoretsept Kiev cake