2020-08-13 / test@t

Cake Kievsky

Despite the fact that I do not like butter cream, my dislike does not apply to the "Kiev" cake. Perhaps because my childhood memories of this legendary cake are fresh. How I loved Charlotte chocolate cream as a child! But if you try "Kievsky" roasted nuts, then the usual "Kievsky" will not suit you, the taste will seem flatter, one-dimensional. Ground caramel and hazelnut roasted nuts give the cream a very exquisite taste. An excellent version of a cake for a New Year's sweet table, which will appeal to both older and younger generations. My kids are at least appreciated! I saw the recipe in the blog of Chadeyka, who writes that according to this recipe, Kievsky roasted nuts are supposedly made at the famous Roshen factory; it is this cake that everyone brings from Kiev as a souvenir. Well, you and I can make this souvenir with our own hands) Compared to the original recipe, I slightly reduced sugar both in Charlotte cream and in protein cakes, since praline itself gives additional sweetness.

Ingredients

for protein-nut cakes: egg whites 300 g
sugar 230 g
flour 45 g
funduk 225 g
vanilla sugar 10 g
for roasted nuts: sugar 100 g
funduk 50 g
lemon juice (drops) g pcs.
for charlotte cream: butter 300 g
sugar 185 g
chicken eggs (small) 2 pcs.
vanilla sugar with natural vanilla 15 g
milk 180 g
cocoa 15 g
dark bitter chocolate 50 g
cognac 3 tbsp
for decoration: hazelnuts 100 g
chocolate 30 g
sprinkling pastry 1 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking protein-nut cakes. Pre-fry the peeled hazelnuts or bake in the oven at 200 ° C for 10 minutes. Chop not very finely. The cakes for the "Kiev" cake are baked on fermented proteins. To do this, pour the proteins into a closed container and leave them at room temperature for 12-24 hours.

Step 2

Beat the whites into a stable foam, then add 185 g of sugar and 10 g of vanilla sugar, beat until firm peaks, the protein mass should be dense and shiny.

Step 3

Put finely chopped roasted hazelnuts, 45 g sugar and 45 g flour in a separate bowl.

Step 4

Stir the nut-flour mixture until smooth.

Step 5

Add the flour mixture to the whipped egg whites in parts, mix gently with a spatula.

Step 6

Divide the dough into three equal parts, put each part on baking paper in the form of a circle with a diameter of 20 cm. I baked in split tins, lined with baking paper. It was easier for me, then the cake is guaranteed not to creep. You need to bake 3 cakes at the same time! Otherwise, the proteins will fall off while waiting and the dough will settle. If three cakes cannot be baked at the same time, then you will have to make a new batch each time.

Step 7

We bake the cakes in an oven preheated to 150 ° C for about an hour and a half. Cool the cakes without removing them from the paper and let them lie down overnight (or about 8 hours).

Step 8

Cooking roasted nuts. Pour water into a thick-bottomed saucepan or saucepan, add sugar and bring to a boil over high heat, stirring constantly.

Step 9

As soon as the syrup starts to darken, add a few drops of lemon juice, stop stirring and boil it until golden caramel color. You can shake the saucepan or tilt it from side to side to distribute the sugar more evenly.

Step 10

Pour nuts into the caramelized syrup and mix.

Step 11

Pour the caramel-nut mass onto a silicone mat and let it cool completely.

Step 12

Grind the frozen roasted nuts into small crumbs in a blender.

Step 13

Cooking Charlotte cream. For syrup, take milk, add two small or one and a half large eggs there (mix one egg until smooth and measure half).

Step 14

Strain the milk and egg mass through a sieve.

Step 15

Add sugar and vanilla sugar to the milk-egg mixture (I like vanilla sugar with natural vanilla).

Step 16

While stirring, bring to a boil over low heat and boil for about 5 minutes, the consistency of the syrup should resemble condensed milk. Cool the syrup to room temperature.

Step 17

Beat the butter at room temperature until fluffy and whitening. We don't save on oil quality!

Step 18

Without stopping whipping, pour in the cooled syrup in a thin stream in parts, beat until fluffy and homogeneous, at the end pour in the brandy and beat again. Pour ground roasted nuts into the finished Charlotte cream, mix until smooth.

Step 19

Set aside one third of the cream and add cocoa, beat until smooth.

Step 20

Melt 50 g of dark chocolate in a water bath or in the microwave (1.5–2 minutes at 360 W), let it cool slightly and gently mix it with the cocoa cream.

Step 21

Let's start assembling the cake. Separate the cakes from the paper, lay out the first cake and spread half of the white roasted butter cream on it, cover with the second cake, on which we spread the remaining white cream. Cover with the third cake on top.

Step 22

Cover the top and sides of the cake with chocolate croutons. Decorate the sides with crushed nuts. I decided to decorate the cake in New Year's style. For the Christmas trees, I coated the waffle cones with Charlotte chocolate cream and sprinkled them with pastry sprinkles. With the help of cookie cutters, I made chocolate silhouettes of animals.

Step 23