Cake
Description
Homemade baked goods for tea. The "Kreshchatik" cake might remind some people of the "Kiev" cake (due to the meringue-like protein layers). But in my opinion, it's much more refined: more delicate, and the cream is less greasy than in the Kiev cake, despite still being butter-based. To make the Kreshchatik cake, you'll need any nuts (I used walnuts, but almonds or hazelnuts will work too). The cream should be rich—22% fat. By the way, you can add a little alcohol to the finished whipped cream and butter cream, such as liqueur or cognac, if desired. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Clean the nuts and chop them in a blender into small pieces (not too fine, but without large chunks). Process in batches to prevent excessive oil from forming during blending.
- 2
Step 2
Separate the egg whites from the yolks. Beat until a white foam forms, adding a pinch of salt. Gradually add all the sugar, flour, and cinnamon with a spoon, continuing to beat.
- 3
Step 3
Incorporate the nuts using circular motions (also gradually and carefully). It's best to use a wooden spoon.
- 4
Step 4
Take parchment paper and spread the egg white mixture into a layer of 0.5–1 cm. The diameter should be 24–26 cm. By the way, if you want a taller cake, reduce the diameter accordingly. Another important point: don't spread out all the mixture at once—prepare only as much as your oven can bake at one time, for example, two batches of three layers each. You can keep the remaining egg whites in the refrigerator meanwhile. Bake for 15 minutes at 150°C (300°F) in a preheated oven.
- 5
Step 5
The cakes will be slightly soft—this makes them easier to remove from the parchment paper. Let them cool. Meanwhile, beat 4 egg yolks with sugar (50 grams) until white in color. Then add another 50 ml of cream and beat everything together.
- 6
Step 6
Bring the remaining 150 ml of cream to a boil, slowly pour the egg-cream mixture into it in a thin stream, and cook for another 10 minutes, stirring constantly.
- 7
Step 7
Add softened butter and condensed milk to the cooled cream mixture. Mix thoroughly until the cream is smooth and uniform. Then assemble the cake, spread the cream between the layers, and sprinkle the top with almond flakes to taste. Refrigerate the cake overnight to allow it to soak.
- 8
Step 8
The finished "Kreshchatik" cake is simply divine the next day! Treat your guests to it with tea.