Kiev cake – is a real confectionary masterpiece. Crispy crusts and melting cream, medium sweetness make it really unique and so much unlike other cakes. You may hardly find a person who would dislike this wonderful dessert.
Kievskiy tort recipe is believed to be created accidentally. One day confectioners of Kiev Karl Marx confectionery plant (now «Roshen») forgot to put a batch of egg whites used for making sponge cakes into a fridge. They stood there for the whole night and began to ferment. As a result, the head of biscuit department prepared the famous Kiev torte in order to hide his colleagues’ blunder.
The official version is different. Confectioners intentionally worked on creating an unusual recipe. They managed to find it in 1956. The invention was patented in 1973. But the confectioners never looked back and some ingredients changed in different years. For example, they used to put cashew before, now hazelnuts are used. But hazelnut crunchy meringue (beze) crusts that make the cake so crispy and light are still made by the recipe of 1956 which is kept low key.
The process of making this Soviet cake is long because according to authentic recipe there should be a 10-12-hour break between some stages.
To make Kiev cake take:
- egg whites – 200 g;
- sugar – 235 g for crusts and 200 g for cream;
- vanilla sugar – 1packet for crusts and 1 packet for cream;
- flour – 45 g;
- eggs – 1 piece;
- milk – 150 ml;
- butter 25 0g;
- cocoa powder – 10 g;
- cognac 1 tbsp.
How to make
Sour egg whites to make crusts. To do this, carefully separate them from yolks and put in a warm place for 12-24 hours. When they are ready start preparing free-running component of the dough. Mix 150 g of dry crushed nuts, 185 g of sugar and 45 g of flower.
Now take care of pre-leavened egg whites. They need to be whipped up until white soft foam appears. Then add 50 g of sugar and vanilla sugar to the foam. Shake up well.
Pour the mixture of flour and nuts into the beaten-up egg whites. Mix well from the bottom up. Take out a baking form and cover with baking paper. Put the dough into forms. It should be about 2 cm thick.
Crusts must be baked at 150 degrees for 2 hours. Make 2 and leave them to cool down for 12-24 hours. After this time, they will turn beige and get thicker. Now you may remove baking paper.
Now go to preparing light Charlotte cream. Take out 250 g of butter and leave it at room indoor temperature. Then make syrup. Mix 150 ml of milk with one egg. It should be done very properly to prevent yolk from turning when adding sugar.
Add sugar to the mass and boil for 5 minutes. You will see bubbles appearing and the mixture will get thicker and syrupy as condensed milk. Pour the syrup into a bowl, cover with a wrap and let cool down.
Get back to butter, put it in a bowl and add vanilla sugar, beat it up well.
Put milk syrup into the butter spoon by spoon. Keep beating it up with a whisk.
Separate 200 g of Charlotte cream and add cocoa powder in it. Mix it properly. Put a tbsp. of cognac in the rest of cream. Mix well.
To form the cake put the bottom crust and spread delicious cream over, put the second crust on top. Trim the crusts to the same size. You will need leftovers for decoration.
Spread the top and sides with cocoa cream.
Decorate Kievskiy tort with white and chocolate cream. Use your imagination. Crashed crust leftovers are used for covering the sides.
Put the cake into a fridge for about 4 hours. Let it get soaked to make it more delicious.
As you see it is an easy Ukrainian dessert recipe although it takes time and effort. So make a cup of nice tea and enjoy a truly Ukrainian chocolate cake.
- A 100 g piece of Roshen Kiev cake has 481 calories, 30 g of fat, 49,1 g of carbohydrates and 5,4 g of protein.
- A giant Kievsky tort was made for the 300th anniversary of American Navy.
- For Leonid Brezhnev’s 70th birthday a three-story Soviet cake was baked. It consisted of 70 crusts and weighed more than 5 kilos.
- Kiev torte used to be a kind of currency. It was a great way to say “Thank you”, was presented on special occasions and sent to relatives abroad.
- In Soviet times one could buy Kiev cake only through good offices in shops or a plant. Otherwise it was almost impossible to get the cake for holidays.
- Decorations on the cake used to be of different kind. Every confectioner could make up his own pattern. Now it has been standardized. It is meant to help tell the difference between the original cake and the fake one.