Authentic Kyiv Cake
Description
Perfect for serving with tea and coffee. Cashews or hazelnuts are preferable for the nuts. The recipe provides ingredient quantities for 2 layers. However, if you have only one baking pan, use half the amounts and bake the layers one after another. You can decorate the cake as you like, but preferably with pink, green, and blue flowers.
Instructions
- 1
Step 1
1. Dry the nuts in a heavy-bottomed skillet or in the oven. However, they should not be browned. Then chop them coarsely in a blender.
- 2
Step 2
2. Use chilled eggs. Add a pinch of salt to 4 egg whites and beat until stiff peaks form. Then add 0.5 teaspoon of lemon juice and gradually incorporate the sugar (100 grams) in parts, ensuring it dissolves completely.
- 3
Step 3
3. Add half of the cooled nuts and 2 tablespoons of starch to the whipped egg white. Mix slowly and in one direction using a silicone or wooden spatula.
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Step 4
4. Line the baking pan with parchment paper and place the egg white in the center. Carefully spread the mixture evenly, allowing it to loosely reach the edges.
- 5
Step 5
5. Place the meringue in a cold oven, then set the temperature to 100-150°C (the stronger the oven, the lower the temperature). Bake for 2 to 2.5 hours using convection. Do not close the oven door completely—leave a small gap. After baking, leave the meringue in the oven for one more hour without removing it.
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Step 6
6. To prepare the first cream, beat the soft butter with a mixer until it lightens and becomes fluffy. Add the condensed milk in several portions, beating with a mixer each time.
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Step 7
7. To prepare the second cream, beat the soft butter for 5 minutes until it becomes fluffy and light. Then add vanilla and gradually incorporate the powdered sugar in portions, mixing everything with a mixer.
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Step 8
8. Divide the finished cream into several parts for decorating in white, colored, and chocolate shades. Sift cocoa into one portion and mix with a mixer. Divide another portion and mix with red, green, and blue food colorings.
- 9
Step 9
9. Let the meringue stand for 5-6 hours to dry completely. Cut off the top layer with a knife to create a smooth surface. Crumble the leftover pieces by hand; they will be used to decorate the sides of the cake.
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Step 10
10. Grease the cake pan with condensed milk cream to prevent the cake from shifting. Place the first cake layer, then spread all the condensed milk cream evenly over it. Put the second cake layer on top and gently press down to level the cream layer.
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Step 11
11. Spread the chocolate cream on the second cake layer and all sides of the cake. Sprinkle the sides with crumbs. Transfer the remaining chocolate cream into a piping bag and decorate the cake around the edges.
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Step 12
12. Finish decorating the cake with colored and white cream. What a beauty!