Kiev-style cake
Description
Perfectly pairs with tea and coffee. There are many recipes for this cake on the internet, and everyone claims theirs is the most authentic. I'm not one of them, but I can say that the taste of this finished cake is as close as possible to the one I always buy and eat. I added a layer of sponge cake, which in no way spoils the dessert. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Protein cake: beat room-temperature egg whites with a mixer. Once foam forms, add a pinch of salt, then a few seconds later add sugar and vanilla. Continue beating until stiff peaks form.
- 2
Step 2
2. Dry the nuts in a clean skillet, then chop them, but not too finely. Mix the sugar (240 grams) with the coarse nut pieces and flour.
- 3
Step 3
3. Add the nut-flour mixture to the beaten egg whites in several batches, mixing gently.
- 4
Step 4
4. Line 2 baking pans with parchment paper and divide the nut-protein mixture between them.
- 5
Step 5
5. Bake in a preheated oven at 140 degrees for about 2 hours (the time is approximate, adjust according to your oven). Remove the cake layers from the mold and let them dry for several hours, then peel off the parchment paper.
- 6
Step 6
6. Grind the nuts for sprinkling in a blender into fine crumbs. Bake the sponge cake made from three eggs, flour, and sugar in a preheated oven at 180 degrees for 30–40 minutes.
- 7
Step 7
7. For the cream: mix the yolks with sugar and starch, stir, then pour in the hot milk and mix again. Place the saucepan over heat and cook until thickened. Let the cream cool completely.
- 8
Step 8
8. Beat softened butter with a mixer until white, then gradually add the cream one tablespoon at a time, mixing well after each addition. The resulting cream will be fluffy. Reserve a few spoonfuls of the cream for decoration.
- 9
Step 9
9. Put the cream for decoration in the refrigerator, and add a spoonful of cognac to the larger part, mix well.
- 10
Step 10
10. Spread the protein cake layer with the prepared cream, and soak the biscuit cake layer (water + 75 grams sugar + 1 tablespoon cognac). Place the biscuit layer on top of the cream, spread again with the same cream, cover with the second protein cake layer, and let stand for 1 hour.
- 11
Step 11
11. Mix the remaining cream with cocoa using a mixer, spread it over the meringue layer, and coat the edges.
- 12
Step 12
12. Coat the sides of the cake with crushed nuts, decorate with frosting (chocolate and white, mixed with food coloring), let the cake sit for 30 minutes, then serve.