The recipe for the "Kiev cake" according to GOST. How to cook "Kiev cake" according to GOST?

How many today there are delicious cakes, cakes and other sweet desserts, which can be sweetened by sweet tooth! A lot of ideas of interesting sweets came to us from abroad - tiramisu and cheesecake, esterhazi and meringue, macaroons, profiteroles and many other simple and incredibly complex recipes. However, the love for our Soviet cakes remains unchanged, among which are all known medovik or sour cream. But a special place among them is occupied by one - the king of the confectionery showcase - "Kiev Cake". It differs from others in a complex composition and impressive appearance, and in size this dessert is often ahead of all other cakes. Many people like it, but few people dare to cook, considering this process difficult, especially for the implementation at home. In this article, we refute this prejudice by offering you the recipe for "Kiev cake" in accordance with GOST and detailing the entire procedure for its manufacture in stages. Let's start with a short introduction to the history of dessert.

The legend of the appearance of the "Kiev cake"

It was first cooked at the Kiev confectionery factory. Its recipe is relatively young and was developed only about 50 years ago - in 1965. However, already had time to appear a legend associated with its creation. She tells that once one of the confectioners of the factory, leaving the shift, forgot to remove the proteins left in the refrigerator after using the yolks in some recipe. Since all night they were in a fairly warm shop, they had time to ferment. Confectioners did not lose their heads and, in order not to throw away the product, they decided to come up with some dessert based on these proteins. As a result, they became popular today, "Kiev cake" with an air meringue (from the most acidified proteins), nuts and chocolate butter cream, called "Charlotte." Nuts were used hazelnuts and cashews, but in modern interpretation peanuts are often used because of its cheapness, and margarine is added to the cream instead of butter. However, we will not do this, but prepare a real "Kiev cake" according to GOST of the USSR. Shall we proceed?

Preliminary stage: preparation

You should start preparing the dessert in advance. As you remember from the legend, the recipe for this cake uses sour proteins. To do this, they should be left in a warm room for at least 12 hours. You can do this at night, in order to start directly in the morning with the cooking process. If small bubbles appear on the surface, the product is ready for use. Read the list of all the ingredients that contain the recipe for the "Kiev cake" according to GOST, and prepare them in advance. Further we suggest you to study their list.

List of ingredients for "Kiev Cake"

For air meringues you will need:

• Proteins - 200 grams;
• Sugar - 50 grams;
• Vanilla sugar - a sachet.

In addition, the following components go to the cake:

• Flour - 45 grams;
• Cashew nuts and hazelnuts (in equal proportions) - 150 grams;
• Sugar - 185 grams.

For the cream "Charlotte" we need:

• Oil - 250 grams;
• Sugar - 200 grams;
• Milk - 150 grams;
• Egg - 1 piece;
• Cocoa powder - 10 grams;
• Cognac - 15 grams;
• Vanilla sugar - a sachet.

Important advice for making a real cake "Kievsky": the recipe according to GOST has precisely defined measures of all ingredients, that's why it is very desirable to have kitchen scales at home. This will measure the right amount of each ingredient and thereby bring the taste and appearance of the resulting dessert closer to the one we used to buy in the store. However, if there are none, nothing is wrong. The main thing is to follow the instructions clearly - and the result will not disappoint you. In the cream recipe, the number of ingredients is indicated somewhat more than in the original version (but the proportions are preserved). This is done to boldly try it during cooking and do not scrape off the slightest remains of the cream on a bowl while whisking.

Air nuts crust: the process of cooking

The next day, when the fermented squirrels are ready for you, start preparing the cake. Korzh for "Kiev cake" is a meringue with nuts. For him, mix in a separate bowl sifted flour with sugar and toasted chopped nuts. Whip the whites at first simply, and then with the addition of sugar and vanillin. Should be a rather fluffy and elastic foam. Now both masses - nut-flour and protein - carefully combine so that the proteins do not fall. From this so-called test, you get two cakes. It is desirable that one was somewhat larger than the other, so that it could be cut off and used on crumbs. For example, take one shape with a diameter of 23 centimeters, and another - 20 or 25 and 23 respectively. On average, the height of each cake will be about 2 centimeters.

Pastry-meringue

Bake meringue for two hours at a temperature of 150 degrees. At the same time put them in the oven they need to simultaneously or prepare the dough separately for everyone to immediately send it to bake. Ready cakes have a beautiful light beige color. In order for them to "reach" and acquire a more solid structure, leave them for 12 hours and only then separate from parchment paper. As you can see, the cake "Kievsky" at home is prepared quite a long time (due to the waiting time), but so far nothing is complicated in this process.

Chocolate oil-chocolate cream "Charlotte": stages of preparation

It's time for a chocolate cream with a beautiful name "Charlotte". In the recipe specifically indicated a little more components than necessary in accordance with GOST. We are preparing a cake "Kievsky" at home, and therefore we can afford it. The fact is that during cooking, part of the cream remains on the walls of the dishes, some are tried, including waiting in impatience for the domestic, and therefore it will not be superfluous.

Preparatory stage: cook cream sauce

Remove the oil from the refrigerator beforehand in order to soften. In the meantime, we are preparing the sauce. To do this, in a small saucepan, mix the milk with the egg - they need to be mixed very carefully to obtain a practically homogeneous mass. Otherwise, in the process of heating, the egg may collapse. Now add the sugar and put the dishes on the fire - stirring, bring it to a boil and cook for about 5 minutes. On the surface of the cream will appear small bubbles, and he will begin to thicken. As a result, a slightly viscous mass of cream color should appear, which resembles condensed milk in appearance and taste. Some housewives simplify the recipe for the "Kiev cake" according to GOST, using a usual condensed milk in the cream. But the taste of this is still slightly changed, so do not recommend this. Let the sauce cool, covered with food film.

The final stage: chocolate and white cream with cognac

Meanwhile, the butter slightly softened. It should be beaten with a mixer to the air mass, adding a bag of vanilla sugar. Now mix it with the cooled syrup, adding on a tablespoon and whisking after each new serving. Divide the finished cream into two unequal parts. In one (200 grams) add cocoa powder, in another (about 40 grams) - cognac. Stir thoroughly.

Assembling the "Kiev cake" and decoration

So, the recipe for the preparation of the "Kiev cake" has been practically studied by us. Ahead is the final stage. You can collect the cake. Put the first (larger) cake on a flat surface and cover with a light cream, taking two thirds of the total - a sufficiently high layer should be obtained. Top with the second cake and lightly (!) Press down. One of the cakes, the bottom, trim, and chop the chips into a crumb. The edges and top of the resulting cake cover with chocolate cream. Crumble up the sides, and if desired - and chopped nuts. Using a pastry bag (or syringe), decorate the cake on top - around the circle with chocolate, and in the middle - with flowers from white cream (you can add food colors: pink for flowers and green for petals).

Before serving, always cool the cake - at least two hours. First, it should be slightly soaked. Secondly - to insist that the whole dessert turned out. And thirdly, "Kiev Cake" refers to those desserts that should be served chilled, not warm or at room temperature.

Conclusion

Now you have learned how to prepare "Kiev Cake" on your own at home. And it will not be worse for you than they prepare at the famous Kiev (and now not only) factory, and maybe even better. Enjoy the taste of delicious dessert and do not forget to treat them to all your home, as well as friends who looked at a cup of tea. The recipe for the "Kiev cake" according to GOST will help you prepare for any holiday event.