Cake
Description
The baking is simple and quick. This is the classic recipe for making the "Kiev" cake. There are many variations of this famous cake, but the most important thing is to properly prepare the cake layers and the buttercream. Decorating the cake is a matter of personal preference—your imagination can run wild here. Good luck with your baking! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Beat the egg whites with a pinch of salt until stiff peaks form. Then gradually add sugar while beating with a mixer at medium speed. The sugar should dissolve completely, and the foam should become smooth and uniform. This will take 25 minutes.
- 2
Step 2
Grind the nuts and mix with starch, then add them to the protein mixture. Gently stir, preferably with a silicone spatula.
- 3
Step 3
Line a baking sheet with parchment paper. Carefully spread the egg white mixture with nuts onto it and smooth it out. Bake for 10 minutes at 160°C, then reduce the temperature to 140°C and bake for another 10 minutes. Now the cake layer needs to be dried: lower the temperature to 100°C, slightly open the oven door, and dry for 3 hours. Afterwards, you can leave the cake layer in the turned-off oven overnight.
- 4
Step 4
For Charlotte cream: mix sugar, egg yolks, milk, and heat almost to boiling, then remove from heat and cool the mixture. Beat softened butter with a mixer, gradually adding the egg-milk mixture.
- 5
Step 5
Add the cognac and beat until smooth. Divide the cream in half, add cocoa to one half, and beat.
- 6
Step 6
Remove the cake layer from the baking sheet, trim the edges with a knife, then cut it lengthwise into two parts. Spread the bottom layer with the light cream and the top layer with the chocolate cream. Coat the sides with cream and cover with nut crumbs. Place the cake in the refrigerator for at least 1 hour.
- 7
Step 7
Remove from the oven and serve warm or cooled.