Kiev cake is one of the tops of pastry skills.
And not every housewife dares to reproduce the famous masterpiece at home. In vain!
In fact, this is nothing difficult.
And if, nevertheless, the classic recipe causes difficulties, then there are a lot of simplified options of different levels of complexity.
Kiev cake at home - general principles of preparation
Classic cakes for Kiev cake are made of protein-nut mass using a special technology with preliminary fermentation of protein. But more and more they have been prepared in a simplified way from classic meringues with nuts, which are used on their own or supplemented with regular sponge cakes.
In the original recipe, two types of Charlotte cream are used to coat the cakes: with brandy and chocolate. But more and more often you can find Kiev cakes with layers based on boiled condensed milk, cream, various butter and chocolate masses. Which also simplifies the preparation of the famous dessert at home.
In the design of the cake "Kiev" there are no strict rules. The sides of the original were usually sprinkled with meringue crumbs, and the top was decorated with inscriptions and flowers of colored cream. At home, you can sprinkle chocolate or coconut chips, chopped nuts.
Recipe 1: Gostovsky "Kiev" cake at home
The classic version of the popular Kiev cake, which once everyone dreamed of cooking at home. A recipe requires prior preparation and precise adherence to technology.
Ingredients
• 0.2 kg of protein;
• 435 grams of sugar;
• 2 bags of vanilla;
• 150 grams of nuts (cashews, hazelnuts);
• 1 whole egg;
• 150 ml of milk;
• 1 spoon of cognac;
• 250 grams of oil;
• 10 grams of cocoa.
You will also need two forms with a diameter of 20 and 23-24 centimeters. We cover them with parchment.
Cooking
1. Pre-ripen the squirrels. To do this, just leave them warm for a day. According to the classical technology, this must be done. During this time, small bubbles will appear on the surface, as it should be.
2. Nuts need to be chopped into pieces, mixed with flour and 185 grams of sugar.
3. Beat whites with a bag of vanilla and 50 grams of sugar.
4. Combine the protein mass with the nut, gently mix, decompose in two forms and bake. Temperature 150, time 2 hours. Cool in the forms, it is recommended to leave for a day.
5. Boil cream syrup. To do this, mix the egg with milk and the remaining sugar. We put on the stove, after boiling, boil for 4 minutes. Cooling down.
6. Beat the soft oil into the foam with vanillin, gradually introduce the cooled syrup.
7. We select 200 grams of cream and mix with cocoa, in the remaining mass we put brandy.
8. Putting the cake. To do this, first put the cakes on each other and align the edges. What is cut off from the larger edge will be sprinkled.
9. Spread white cream on one cake, and coat the top and sides with chocolate. Sprinkle the sides with crumbs from the scraps, decorate the top as you wish.
Recipe 2: “Kiev” cake at home with meringues
Another recipe for Kiev cake at home, which is prepared with meringue. It is prepared on the basis of classic nut-free sponge cakes. But they are added to the meringue.
Ingredients
Korzhi:
• a glass of flour;
• 5 eggs;
• 140 grams of sugar.
Meringue:
• 6 proteins;
• 300 grams of sugar;
• 1 cup almonds or hazelnuts.
Cream:
• 6 yolks;
• 8 tablespoons of condensed milk;
• 400 grams of oil;
• 80 ml of water;
• 2 spoons of jam (apricot, strawberry);
• 80 grams of chocolate chips.
Cooking
1. We bake a classic biscuit cake. For him, beat eggs with sugar until the mass increases by 3 times, carefully pour in the flour, stir and bake, overflowing in the form of 24 centimeters.
2. Now whip proteins, gradually add sugar. As soon as the mass becomes strong, we introduce chopped nuts.
3. We take a shape of 24 cm, spread the meringue and bake for 6 hours at 100 degrees.
4. For the cream, beat the yolks with water, add the condensed milk and put on the stove. As soon as the mixture thickens, immediately remove. Boil the mass of yolks can not be!
5. Put the chocolate chips in a hot cream, cool and add the butter.
6. Putting the cake. For this, the cake must be cut into two layers, each smeared with cream and between them lay the meringue. Grease the top and sides as well. We decorate as we want, you can just lay out the chocolate chips or sprinkle with nuts.
Recipe 3: A la "Kiev" cake at home
Another remake of the Kiev cake. At home, this option is much easier to make than the original. This cake can be planted on a thin sponge cake (for example, purchased cake) or made as it is.
Ingredients
Cakes:
• 3 eggs (small 4 pieces);
• 1 cup of sugar;
• 1 tsp. flour;
• 1 tsp. potato starch;
• 0.5 cup hazelnuts;
• 1 sachet of vanilla.
Cream:
• 0.4 kg of oil;
• 15 pieces of hazelnuts;
• 30 grams of cocoa;
• some coconut flakes;
• a can of condensed milk (boiled).
Cooking
1. Separate the whites and beat. As soon as the mass increases, add a little sugar, add starch with flour, vanillin, carefully mix the chopped nuts.
2. Divide the mass into 2 layers and bake at 100 degrees for about three hours.
3. For cream, beat butter and boiled condensed milk, divide in half. In one part we put cocoa.
4. We layered meringue cakes with a simple cream, and the sides with chocolate top. Sprinkle the cake with chips and you're done!
Recipe 4: "Kiev" cake at home in chocolate ganache
Another version of Kiev meringue cake, which is easy and simple to craft at home. It features a particularly delicious coating - ganache, for which it is better to use high-quality chocolate.
Ingredients
• 6 proteins;
• 0.2 kg of nuts;
• 1.5 cups of sugar;
• 2 tablespoons of starch.
Cream:
• 3 yolks;
• 100 ml of milk;
• 0.1 kg of chocolate;
• 0.2 kg of oil;
• 1 tsp. cognac or rum;
• 0.15 kg of sugar.
Ganache:
• 0.3 liters of cream (not less than 30%);
• 0.3 kg chocolate.
Cooking
1. Prepare dry meringues. To do this, drive in proteins with sugar, add nuts, starch, mix and divide into 3 parts. We bake at least 2 hours at 100 degrees.
2. For cream, combine milk with sugar and send to the stove. Separately, beat the yolks and enter into the milk mixture. Cook until thickened, put the chocolate broken into pieces, stir vigorously and cool.
3. Add softened butter and cognac to the cream, mix.
4. Lubricate dry crust cooked cream. We leave while on the table.
5. For ganache, you need to bring the cream to a boil, add the chocolate and turn it off. After 5 minutes, you need to stir the mass, cool.
6. Align the cake on all sides with a chocolate mass, let stand for 5 hours.
Recipe 5: "Kiev" cake at home without baking
Lazy version of Kiev cake. Of course, it differs from the original, but sometimes something is better than nothing at all. Use the purchased meringue cakes, you will need 4 big things. If small, then take more.
Ingredients
• 4 meringues;
• 0.1 kg of nuts;
• 500 grams of condensed milk;
• 1 pack of cookies "Jubilee";
• 300 grams of oil;
• 1 white chocolate.
Cooking
1. Twist the cookies into crumbs, add 180 grams of condensed milk and 100 grams of butter, it should be softened. Stir.
2. Spread half of the resulting mass in a detachable form, Level and put the film. On it we make the second cake from the remaining mass, level it and send it to the cold.
3. We mix the remains of condensed milk with oil. We postpone a third. In the remaining cream put the meringue broken into small pieces and chopped nuts.
4. We take out our cakes, remove the upper layer with a film, spread the meringue on the lower one. Then we cover the top and send to cool for five hours.
5. Remove the cake from the mold, lubricate the cream that we left before adding the meringue. Sprinkle with grated chocolate.
Recipe 6: Chocolate Meringue for Kiev Cake at Home
A very light and airy meringue recipe with an excellent chocolate flavor. Let the Kiev cake play with new notes!
Ingredients
• 4 raw proteins;
• 190 grams of sugar;
• 1 spoon of cocoa;
• 1 scoop of starch;
• 100 grams of nuts;
• vanilla.
Cooking
1. Beat the whites to double the mass.
2. We begin to gradually introduce sugar, the mass should remain the same thick.
3. Reduce the speed of the mixer and add a little cocoa powder.
4. Remove the mixer, add starch. You can take any: potato or corn.
5. Dry the nuts in a frying pan, cool and chop in smaller pieces, add in the meringue.
6. Put the mass in a mold or several forms. If there is one cake, then bake for at least 5 hours, if two, then 2.5-3, if the mass is divided into 3 thin cake layers, then 80-90 minutes are enough. The temperature in any case is not more than 100 degrees.
Recipe 7: "Kiev" cake at home with cream "Charlotte"
Cream "Charlotte" is something without which a real Kiev cake cannot be made. It is he who will disguise any shortcomings of the dessert and fill in the taste of light and empty meringue. We will prepare this cake from two ready-made biscuit cakes. They can be baked at home or bought in the store.
Ingredients
• 2 biscuit cakes;
• 4 squirrels;
• 1 cup of sugar;
• ¾ cup walnuts;
• 2 spoons of coconut chips.
For Charlotte cream:
• a glass of milk;
• 5 yolks;
• a glass of sugar;
• 1 g of vanilla;
• 0.25 kg of oil;
• 1.5 tablespoons of brandy.
Cooking
1. We prepare the meringue cake according to the classical scheme: beat with protein and sugar, put chopped nuts and coconut. We spread it in a shape equal in diameter to the biscuit cakes. Bake for 5-6 hours.
2. Combine the yolk cheeses with sand, whisk just a little and add milk. Pour into a pan, send to cook on the stove, stir constantly. As soon as the mass thickens, remove from heat. Cooling down.
3. Using a mixer, beat the butter until fluffy, and a spoonful of boiled yolks with milk.
4. Add vanilla, brandy, mix. You can divide the mass into two parts and add cocoa to one, but we will not do this.
5. Put the finished biscuit cake and generously coat with cream, put a biscuit on it, then cream and biscuit again. The surface and sides are also lubricated, make out.
Kiev cake at home - tips and tricks
• Baking meringue is a very delicate process. And it is very important that the temperature does not rise above 110 degrees. The oven must be constantly monitored. Especially often the temperature of the gas oven.
• To prevent a film from forming on the custard mass, stir it periodically until the mixture is completely cool.
• It is very important to use only fresh eggs in the preparation of Kiev cake. If they are not the first freshness, it will be difficult to separate the yolk, and the drops will fall into the proteins. This will result in poor beating of the mass.
• Nuts after roasting must be well cooled before crushing. Otherwise, it will turn out not pieces, but crushed crumbs.
• It is better not to remove the meringue cakes after cooking from the oven. It is wiser to let them cool completely in it. There the meringue will harden better and will not be brittle.
