To surprise the family and make a real culinary masterpiece for dessert, the recipe of which was rumored to be kept in strict secret at a Soviet confectionery factory, can every hostess. So fabulously tasty, surprisingly delicate sweet dish is "Kiev cake".
Soviet "Kiev cake": an original recipe according to GOST USSR step by step
There is a beautiful legend, which says that the carelessness of confectioners in the biscuit workshop led to the creation of a delicious "Kiev cake". In fact, they worked for a very long time on the recipe of a dessert that was familiar to all Soviet children - they found it only in the mid-50s and patented in 1973. Moreover, the composition and quantity of ingredients since Soviet times are strictly guarded in production under a big secret. But we still try to reproduce this royal dessert at home.
To create a Soviet cake according to GOST, you will need:
- egg whites - 200 g (8 eggs);
- sugar - 235 g;
- cashew nuts - 150 g;
- vanilla sugar - 1 bag;
- flour - 1.5 tbsp. l;
- sugar (for cream) - 200 g;
- milk - 150 ml;
- butter - 250 g;
- whole egg - 1 pc .;
- Cognac - 18-19 g (tablespoons);
- cocoa, vanilla - 10 g.
A long preparation time of two to three days is compensated by the products available for each and remarkable savings of money. The caloric content of one hundred grams of dessert will be 403 kcal.
Not all days need to stand at the stove and cook a cake. Just for the proper preparation will take a long time to prepare some of the components.
Cooking Kiev delicious dessert includes the following steps:
- Egg whites should be sent to a warm place to ferment for a time from 12 hours to 24 hours — they will be ready when bubbles appear on the surface;
- The next day, prepared cakes. To do this, roast the cashews in an oven at 180 ° for ten minutes until golden. Then chop the nuts, pour flour to them, sugar 185 g;
- To the fermented proteins added 50 g of sugar, 10 g of vanilla sugar. They are carefully, very carefully whipped and poured to the flour mass with nuts, sugar and mixed;
- Prepared dough is divided into two parts and laid out in forms, covered with parchment and oiled with butter. Moreover, one form should be a couple of centimeters larger in diameter;
- Cakes are baked at 140 ° for two hours and have a beautiful cream color. They are not separated from the parchment, but left for a day in order to strengthen the structure;
- On the third day, the cream is prepared and, directly, the cake itself. Oil should soften at room temperature. Mix eggs with milk, add sugar to them and bring milk mass to the boil on the stove. Boil for five minutes, stirring tirelessly. So it turns out syrupy condensed syrup. It should be cooled, previously covered, so as not to become airborne;
- The melted butter is mixed with vanilla sugar and whipped. To the oil during this process should be added gradually cooled syrup;
- In two hundred grams of cream should be added cocoa, and in the remaining white cream pour brandy. Both types of cream should be well mixed and whipped;
- Grease a big cake with white cream, and leave one-third for decoration. Then lay out the second cake, after which it is necessary to cut the edges at the first cake for an even shape of the cake;
- Trimming chop. The sides and top of the Kiev cake evenly smear with brown cream, and the sides are sprinkled with crushed crumb and nuts. The top is decorated with discretion white, brown cream or with the addition of food coloring.
Drawing on the "Kiev cake" should be a branch of chestnuts. This repels the manufacturer and the original recipe according to GOST USSR.
"Kiev cake" according to GOST: a modern recipe
It is absolutely impossible to refuse to try to cook for loved ones a very tasty cake, the recipe of which is not so complicated, but still requires a little more attention and patience than another dessert. Its symbol is the flowering chestnut Kiev, which grow in the Ukrainian capital just in huge numbers - about one million trees. At the confectionery factory to create a real and original recipe according to modern GOST, such products will be required.
For cake layers:
- flour - 1.5 tbsp. l .;
- granulated sugar - 240 g;
- egg whites - 204 g;
- roasted cashew nuts. - 145 g;
- vanilla powder - 2 g.
For white and chocolate cream "Charlotte":
- granulated sugar - 208 g;
- whole egg - 40 g;
- milk - 140 g;
- butter - 230 g;
- vanilla powder - 3 g;
- Cognac - 18 g (1 tablespoon);
- cocoa powder - 9 g.
"Kiev cake" according to GOST weighs one kilogram at the rate of the above products and is done during the day, taking into account the preparation of protein yeast and drying of the cake. The nutritional value of one hundred grams is 392 kcal.
To make the cake, nuts are mixed together with sugar (190 g) and flour. Protein sourdough from the aged 12 hours at t 40 ° proteins well beat up for fifteen minutes and add sugar (50 g), powder for two minutes until the end of the process. Gently mix whipped proteins with a mixture of flour, nuts, sugar and bake at a temperature of 150 ° seventy minutes.
Cakes left to cool at a temperature not exceeding 20 ° during the day. Their structure should be airy and beige.
To make the cream, the eggs and the milk are mixed, pour in the sugar, constantly stirring, boil for four minutes to a temperature of 105 °. The resulting syrup is filtered and cooled to room temperature.
Oil is slowly whipped in special equipment until homogeneous, then vanilla powder is poured and syrup is added in small portions, quickly beating the whole mass.
The cream is divided into white, in which you should add brandy, mix (should weigh 370 grams) and chocolate, into which cocoa is poured (weight is 175 g).
The bottom cake is covered with white cream, and the next one is placed on top of a slightly smaller size. The cake is cut in a circle within the upper layer, the rest of the bottom is crushed into crumb. Then the chocolate cream covered the sides and top of the Kiev cake. The products are decorated with original patterns in the form of chestnuts, made from white cream mixed with food dyes and crumb along the entire side perimeter of the dessert.
On the modern "Kiev cake" today the pattern is unified to protect against fakes. The production of dessert takes place in two stages - during the day they work on cakes, protein preparation, and at night there is a process of cream decoration.
Cake "Kiev" at home: a simple recipe
At home, it is difficult to maintain the entire Kiev cake recipe according to GOST, but some devices still need to be used - scales and measuring cup for weighing the required amount of ingredients. You can also slightly simplify the complex and long process of making a delicious dessert, slightly changing the composition of the cream. To create a homemade cake will be needed:
- butter - 250 g;
- condensed milk - 350 g;
- cognac - 18 g = 1 tbsp;
- cocoa - 40 g;
- roasted walnut kernels (hazelnuts, peanuts, cashews) - 250 g;
- egg whites - 250 g;
- wheat flour - 70 g;
- sugar - 1.5 cups;
- vanillin - 1.5 bag;
- lemon juice - 5 g;
- powdered sugar - 70 g
The process of making the cake takes only three hours, but an additional twelve-hour preparation of the protein ferment cannot be avoided. The energy value of one hundred grams of dessert will be 440 kcal.
In the evening, you can start cooking sourdough from proteins - separate them from the yolks, cover and leave in a warm place until bubbles appear. The next day, you can safely begin the process of creating a cake.
Stir-fried nuts (210 g) mixed with sugar, flour. Beat the sourdough slowly using a mixer, adding lemon juice, caster sugar, and a bag of vanilla sugar in turn. At the very end add the nut mixture and mix gently.
From the obtained test to form two cakes, one of which should be approximately three centimeters larger in diameter. Cover baking paper on a baking sheet, brush with butter and put cakes on. In the oven should bake them at a temperature of 100 ° a couple of hours. If the temperature of the oven is not regulated, it is better to leave the door ajar.
At this time, make a cream. Beat the butter, melt at room temperature, with the remaining vanilla sugar. Slowly making it difficult to introduce condensed milk. Dividing the cream into two portions, add in one brandy and mix, and in the other cocoa. Cream left in the refrigerator for forty minutes.
A large cake along the perimeter is cut to a smaller diameter, and the remnants of it are crushed into crumb. A white cream is laid out on the first layer consisting of a cake, and brown is spread onto the top and sides around the perimeter.
Cake is sprinkled with the remaining nuts and crumb, decorated with discretion - candied fruit, fruit or cream residue with food dyes.
Useful tips
There is a mass of useful advice for hostesses who decided to cook the "Kiev cake" for the first time at home. The main ones are:
- Using only fresh eggs - whites are easily separated from the yolks, which contributes to the good whipping of the protein yeast;
- Nuts after roasting should cool down and chop them into too small chips is not required - they should emphasize the taste, not mixing well with another mass;
- When creating a cream, you should avoid the appearance of foam on the surface of the syrup in the process of boiling - often stir until the mixture boils and then cools.
Step-by-step recipe for making Kiev cake - in the next video.
