Homemade Cake
Description
Delicious baked treat for the whole family. The "Kiev" cake, made according to GOST standards, is one of the most popular and tasty cakes. This cake can truly be called exquisite pastry, as the delicate, airy, and crisp meringue combined with the nutty buttercream makes it truly unforgettable. You can substitute cashews with hazelnuts, but be sure to lightly toast them in a dry pan—their flavor will improve significantly. Also, I strongly recommend keeping the egg whites at room temperature for 24 hours before making the cake.
Instructions
- 1
Step 1
1. 24 hours before preparing the layers, place the egg whites in a clean bowl, cover with a lid, and leave at room temperature. Lightly toast the nuts, let cool, then chop into large pieces.
- 2
Step 2
2. Add 185 g of sugar and the sifted flour to the nuts and mix. Combine the remaining sugar for the dough with vanilla sugar. Beat the egg whites with a mixer until stiff peaks form, then gradually add the sugar, continuing to beat constantly until stiff peaks form.
- 3
Step 3
3. Carefully add the sugar-nut mixture to the egg whites in several batches. Line springform pans with parchment paper and evenly distribute the batter in them. Bake in a preheated oven at 150 degrees for 2 hours.
- 4
Step 4
4. Slightly cool the cakes in the pan at room temperature, then remove them from the pan. Leave the cakes in baking paper for 24 hours at room temperature. Beat the egg with a whisk, then add milk, vanilla sugar, and granulated sugar.
- 5
Step 5
5. Place the mixture over heat and, stirring constantly, bring it to a thick consistency. Pour into a bowl and cool the cream. Beat the soft butter for 2 minutes. Without stopping, gradually add the syrup one tablespoon at a time.
- 6
Step 6
6. Set aside 200 grams of the cream and add brandy to the second part. To the reserved portion of cream, add cocoa and beat with a mixer.
- 7
Step 7
7. Place 2/3 of the white cream on the cake layer, cover with the second layer, and coat the cake with the cocoa cream. Sprinkle the sides with crumbs from the cake edges. Using a piping bag, decorate the cake with the remaining white cream. Refrigerate for 2-3 hours.