Kiev cake is not just a dessert, but a signature licorice of the Ukrainian capital, known for its unique taste. Popular culinary expert Volodymyr Yaroslavsky shares the secrets of preparing the famous cake. Together with WomanEL, learn how to create a delicious confectionery masterpiece at home and delight your loved ones with the classic taste of the legendary dessert.
Kiev cake is a signature of Kiev since childhood, when Kononivki traveled with us ( between Yagotin and Hrebinka) for black round bread and this cake. This is rightly holy, – indicating Volodymyr.
Ingredients
Corzhi:
• 260 g of protein (8 eggs);
• 100 g tsukru;
• 60 g boroshna;
• 10 g cornstarch;
• 170 g tsukru;
• 10 g vanilla tsukru;
• 200 g lubricated fox peas.
Cream Charlotte:
• 8 beans;
• 200 g milk;
• 260 g cucumber;
• 350 g butter 82.5%.
For chocolate cream:
• 20 g cocoa powder;
• 20 g cognac (2 caps);
• 120 g peas for decoration .
Start cooking for free. Separate the beans and whites. Pour the whites under the melt overnight at room temperature. Beat the egg whites with a little salt and a few drops of lemon juice into the foam, add 100 g of zucchini and beat until smooth.
The mixture needs to be mixed with other dry ingredients intam. Gently mix beaten egg whites with dry ingredients and peas. Please divide into 2 parts. Place a mold with a diameter of 20 cm, lined with olive oil and lined with parchment, and bake at 125-130°C for 2-2.5 years. Remove and cool.
Mix the beans with milk and zucchini and bring to a boil, gradually stirring vigorously with a whisk and cool. Beat the butter until fluffy, add the custard sumish in 3 additions. Divide the cream into 3 parts. Add cocoa and cognac to one third and beat a little more.
Apply 75% white cream to the first cake layer, place another cake layer and brush the sides with excess white cream. Add chocolate cream to the top layer. Soak the sides with pea cake.
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