How to bake a cake

They say that the Kiev cake, like many other inventions, appeared as a result of the error of the technologists. Egg white, which was cooked for a biscuit, was accidentally forgotten to be placed in the refrigerator. The foam hardened, turned crispy cakes, which later became the "brand" component of the famous cake.

The biggest cake in Kiev was created by confectioners in 1976, specially for the 70th anniversary of Brezhnev. The cake consisted of 70 pieces and 3 tiers, its weight was more than 5 kg.

In the old days, every confectioner of the Kiev factory of Karl Marx had his own "handwriting", while in the cream decorations of the cake variations were allowed. Today, to avoid fakes, the pattern of cream is unified.

The cake, which became a visiting card and one of the symbols of the Ukrainian capital, is now produced by many factories. However, the real Kiev cake is produced only by Roshen Corporation. Only its factories have a patent for the method of manufacture, industrial design and the trademark of the product.

Nevertheless, many today successfully bake a Kiev cake in their own kitchen, and it does not differ much from the "branded" cake. It's all just a recipe.

Kiev cake home-style

Ingredients:

- 2 cups of flour;
- oil - 450 grams;
- 2 eggs and 4 yolks for biscuit;
- sour cream - 100 grams;
- granulated sugar - 3 cups;
- a bank of condensed milk (you can boiled);
- any nuts (pistachios, hazelnuts, walnuts) - 250 grams;
- 50 grams of chocolate for decoration;
- Vanillin.

Preparation

First you need to beat the whites into the foam, adding sugar gradually to them. Then put the meringue on the mold and bake at 150 degrees for 40 minutes. It would be better if you bake meringue in a teflon baking sheet.

Then we make a biscuit. It is necessary to whip the butter with yolks and sugar. In sour cream it is necessary to put half a teaspoon of soda and pour into the oil mass. Add flour, knead. Place the dough in a greased shape. Hands need to be soaked in water, in order to straighten the dough from above. At a temperature of 180 ° C, bake for 25 minutes.

For cream, beat the butter, pour gradually condensed milk, add vanillin. We put the cream in the refrigerator.

Now make the walnut cake. Nuts must be ground beforehand. Beat eggs with ground nuts and sugar (add gradually). By the way, it is desirable to fry nuts in advance. We lay out the cake on a baking tray, bake at a temperature of 100 ° C for 40 minutes, cool it.

You can start assembling the product. Cut into 2 pieces of biscuit and grease with cream. If time is short, you can soak up the syrup in addition, so the cake will be ready soon . On top, lay out the nut cake and also lubricate the cream. Then - a biscuit and again - a cream. The final layer will be meringue. From above you can sprinkle with chocolate chips. The cake is ready!

Cake of Kiev according to GOST

And now let's see how to cook the Kiev cake according to the standard. The recipe, of course, is a little more complicated, but the real taste of the famous cake is worth it.

Ingredients:

For the cake:
- granulated sugar - 50 grams;
- proteins - 235 grams;
- flour - 45 grams;
- vanillin - a bag;
- nuts - 150 grams.

For cream:
- oil - 250 grams;
- 150 ml of milk;
- Sand sugar - 200 grams;
- cognac - spoon a dining room;
- the egg;
- vanilla sugar - a sachet;
- cocoa powder - 10 grams.

Preparation

Proteins should be fermented - leave for 12 hours and 24 hours in a warm place. The next day mix the chopped and toasted nuts (cashew or hazelnuts) with flour and sugar (185 g). Then whisk the proteins, add sugar (50 grams), vanillin. Combine the nut mass with proteins, mix.

The resulting mass must be decomposed into two paper-shaped forms. The height of the cake on average should be 2 centimeters, the forms take different lengths (for example, 20 and 23 cm or 25 and 23 cm). The cake, which is bigger, is then cut, the crumb goes to the cake of the finished cake.

Bake cakes simultaneously for 2 hours at a temperature of 150 ° C. If this is not possible, whisk the proteins separately for each cake. This is done so that the mass does not stand for 2 hours. Ready cakes are left again for 12-24 hours, so their structure will become stronger. Then the paper can be separated.

Next, prepare the cream. First you need to make a syrup. To do this, mix the egg with milk. You need to thoroughly mix the mass before adding sugar, otherwise the yolk will curdle. Then pour the sugar and bring the mass to a boil. Then cook for about 4 minutes. As soon as the bubbles appear and the mass looks like a condensed milk, the syrup is ready. It should be poured into a bowl, cooled and covered with a film. The oil for the cream should be cold, it must be whipped together with vanilla in a light mass. Slowly, over a tablespoon, add the syrup, whipping the mixture each time. Now you need to separate 200 grams of this mass and mix with cocoa powder, beaten with a mixer.

In a light cream add cognac, whisk. A larger cake is put on waxed paper and smeared with a light cream. A different cake is placed on top, the bottom is cut to its size to even the cake. Collect and chop the crumb, the sides of the product are smeared with chocolate cream, the top is blotted with light. You can leave a little each cream to decorate the top, but this is optional. Sprinkle the sides of the cake with crumbs.

Under the recipe it is necessary to decorate the finished product with candied fruits or fruit in syrup. The cake should be cooled about 2 hours after the decoration.