The Kiev cake

We prepare the Kiev cake at home Our Kiev cake is not only a symbol of Kiev, but also a pride of the Soviet-era climate. It was this cake that was loved by Leonid Brezhnev, and on his birthdays cakes were sent from the bakeries of the whole Union. It was for this cake that we stood in line for 2 hours in stores during the period of perpetual deficit and perestroika. Each mistress dreamed of having a recipe, even remotely similar. But it was all ... And now there are all the necessary products, and it turns out that there is nothing enchanted in the recipe, as we thought. This recipe is adapted by me and shown for the first time. The cake is made of 2 meringues with cashew nuts, classic oil cream "Charlotte" with cognac, chocolate butter cream. I made a cake for my birthday and treated my Swiss relatives. Everyone was delighted, and I am in full pride for the confectioners of Ukraine. I present to you my Kiev cake and I await your feedback. All culinary inspiration!

We prepare the Kiev cake at home Our Kiev cake is not only a symbol of Kiev, but also a pride of the Soviet-era climate. It was this cake that was loved by Leonid Brezhnev, and on his birthdays cakes were sent from the bakeries of the whole Union. It was for this cake that we stood in line for 2 hours in stores during the period of perpetual deficit and perestroika. Each mistress dreamed of having a recipe, even remotely similar. But it was all ... And now there are all the necessary products, and it turns out that there is nothing enchanted in the recipe, as we thought. This recipe is adapted by me and shown for the first time. The cake is made of 2 meringues with cashew nuts, classic oil cream "Charlotte" with cognac, chocolate butter cream. I made a cake for my birthday and treated my Swiss relatives. Everyone was delighted, and I am in full pride for the confectioners of Ukraine. I present to you my Kiev cake and I await your feedback. All culinary inspiration!

Ingredients:

• Eggs chicken 14 pcs.
• Sugar 880 g
• Cashew 360 g
• Salt 4 pinch
• Butter 400 g
• Sugar 200g
• Sugar, vanilla 15 g
• Cocoa powder 40 g
• Milk 350 ml
• Cognac 3 tbsp. l.

Instructions

• Step 1 Prepare ingredients: 12-14 eggs, milk, butter, sugar, vanilla sugar, cocoa powder, cashew nuts and cognac.
• Step 2 Separate the proteins from the yolks in 2 bowls of 220 grams in each (all we need 440 g of proteins). I got 14 proteins. Cover the food film and put it in a warm place 30-40 ° C for about 24 hours. The warmer, the faster the process will go. Yolks in the same bowl as we cover and clean in the refrigerator.
• Step 3 The mature proteins will have bubbles. They should look like this.
• Step 4 We beat the proteins 220 g from one bowl with 2 pinch of salt in a persistent foam. Mix portions of sugar - 440 g, without stopping, whisk another 10 minutes. If your oven allows you to dry 2 pans with meringue at once, then repeat the actions with the second portion of proteins. If not, we do this before drying out the second meringue.
• Step 5 180 g cashews gently intervene in the first portion of whipped proteins, do not interfere for long, and only in one direction by movements from below upwards.
• Step 6 Immediately spread the dough on paper, a circle with a diameter of 30 cm. Level and dry in a preheated oven to 110 ° C for 1 hour, then reduce to 100 ° C and dry for 2 hours. I dried directly 2 meringues in an electric oven in the hot air. The advantage of hot air is that both cakes are dried at the same time. Immediately turn on the grate, release it from paper and cool it.
• Step 7 An hour before the meringue is ready, let's take care of the cream. Boil the milk with sugar. We will set aside.
• Step 8 Whisk at once all the yolks in a viscous light mass.
• Step 9 Simultaneously beat the yolks, pouring in a thin trickle of milk syrup.
• Step 10 Put the pan on the stove and constantly, actively stirring, bring the cream to a boil and remove to the side, continuing 2 more minutes to interfere, the cream will thicken.
• Step 11 Let cool in an ice bath without stopping to stir. The cream will be of such consistency.
• Step 12 It is important that the oil has the same temperature as the egg cream. We beat 550 g of oil.
• Step 13 Cool the cream into the oil, whisking it with a mixer until smooth.
• Step 14 1/3 of the cream is separated into another dish and we add half of the cocoa powder. In the rest of the cream, add vanilla sugar and 3-4 tablespoons. l. cognac. The quantity of cognac can be varied to taste.
• Step 15 Both creams are stirred and separated from each one for 1 full st. l. for decoration.
• Step 16 Put some cream on the bottom of the dish so that the cake does not move. The first meringue put the bottom side up. Apply evenly to the whole white cream.
• Step 17 On top, put the second meringue also with the bottom up and squeeze a little.
• Step 18 Chocolate cream on the sides and cover the top. Align to the cream as lightly as possible. Sprinkle the sides with chocolate chips or nut crumbs.
• Step 19 In the retarded cream for decoration, drive in another 50 g of oil. And in the retarded chocolate is another 20 g of cocoa powder. Stirring.
• Step 20 Cream for decoration put in a culinary bag and decorate by tradition with flowers and patterns. We clean in the refrigerator for 5 hours or more. And now a pleasant appetite!