The recipe for the Kiev Cake - The Secret behind the Seven Castles

The original recipe for the Kiev cake has been kept in the strictest secrecy for more than fifty years. The recipe for the Kiev cake was invented by the employees of the confectionary factory Nadezhda Chernogor and Konstantin Petrenko. The new recipe baked at first only three cakes, then five. And then this cake became the most popular in the Soviet Union. Today Kiev cake is a visiting card of Ukraine, which tourists take with them as a souvenir.

Nevertheless, talented culinary specialists managed to unravel the secrets that surround the recipe of the Kiev cake. Let not by all the rules of GOST, but at a simpler and more understandable level, the recipe of the Kiev cake still came to wide circles of housewives, who love to indulge their confectionery products. Therefore, today, Kiev cake can be cooked at home.

Home Kiev cake

For the non-grain cake you need: 7 large egg proteins, 4 tablespoons cornstarch, 150 grams of chopped cashew nuts, 2 cups sugar, a little salt.

For a sponge cake: 4 yolks, a glass of sugar, a glass of flour and 2 eggs.

For cream: 400 grams of butter, 6 egg yolks, 120 grams of sugar, 220 ml of milk, 2 tablespoons of cognac and a half tablespoons of cocoa powder.

Kiev cake at home is not easy to prepare . The process will take a lot of time and will require attention and patience.

Preparation of meringue

  To prepare the meringue take a dry, low-fat bowl. If you are going to beat eggs with a mixer, then the bowl should be iron, not plastic. The whisk of the mixer is wipe with a slice of lemon.

Proteins should be at room temperature. Add to them a pinch of salt and whisk, gradually increasing the speed of the mixer to a very thick foam rack.

Then start adding sugar to the proteins 1-2 tablespoons, whipping the whites at maximum speed. Sugar should dissolve completely. The protein mass itself should look shiny and smooth. The whole process of whipping takes about half an hour.

Nuts must be chopped, mixed with starch and poured into the meringue. Very carefully, in the direction from the bottom up, mix them with a spatula.

Now you can start baking the cake. A large baking sheet should be laid with baking paper, put a dough on it and gently level it. To bake a bezier is closely necessary at 160 degrees on an average shelf in the oven for about 10 minutes. Reduce the temperature by 20 degrees and bake for another 10 minutes. Then the dough should be dried thoroughly with a slightly opened oven (temperature about 100 degrees) for about three hours. After turning off the oven, leave the cake in it for the whole night.

Preparation of biscuit

For a sponge cake, whip 4 yolks, a glass of sugar, a glass of flour and two eggs in a homogeneous light mass. Bake the cake in the oven at 220 degrees for about 20 minutes. Cool the cake, then cut it into two pieces.

Cream Preparation

  Sugar, yolks and milk to mix and put on a small flame (you can also in a water bath), stirring constantly, until the mass begins to boil. Remove it from the heat and put in a bowl filled with cold water to stop the brewing process. Wait until the mass cools down.

Put soft butter in a bowl and beat with a mixer, gradually adding an egg-milk mixture to it. Pour in the cognac and whisk the cream until smooth and lush. Half of the cream is postponed, add cocoa in the second half and whip the cream again.

Composition of cake

  Lower the sponge cake with a light cream, cover with a non-filbert cake, then with a second biscuit cake and spread it with chocolate cream. Lubricate the sides of the cake. Top sprinkled with a crumb of dead and crushed nuts. Put the cake for a few hours in the refrigerator.