Kiev Cake according to GOST
Description
The pastry is easy and quick to prepare. The finished cake should be chilled in the refrigerator for at least an hour, preferably two or three. Decorate the cake to your taste. I used leftover amounts of two types of cream. The cake turns out crispy, moderately soaked, and very delicious. It's perfect with tea—serve it warm or chilled. Ideal for tea.
Instructions
- 1
Step 1
We start by preparing the crusts. Chop the roasted hazelnuts, mix them with the sifted flour and a small amount of sugar.
- 2
Step 2
Beat egg whites with a mixer into a fluffy foam, add sugar, and continue beating until stiff peaks form.
- 3
Step 3
Add the nut mixture to the egg whites and mix thoroughly.
- 4
Step 4
Line baking pans with parchment paper, divide the egg-nut batter into two parts. Bake two layers for 2 hours at 150 degrees.
- 5
Step 5
Now prepare the cream. For the syrup, mix 150 g of milk and 1 egg, strain to remove any membranes, add 225 g of sugar (you can add 10 g of vanilla sugar), place over low heat, stir constantly, bring to a boil and cook until slightly thickened. Mix all the ingredients except cocoa. Divide the cream into two parts, add cocoa to one part, thus obtaining two types of cream. Spread the first cake layer with the light cream.
- 6
Step 6
Cover with the second cake layer and spread it with the dark cocoa cream.
- 7
Step 7
Trim the excess and chop into crumbs using a blender.
- 8
Step 8
Spread the cream on the edges of the cake, decorate with crumbs, and refrigerate for several hours.