Kiev cake is a luxurious dessert made for the first time at the Karl Marx confectionery factory in Kiev. Initially, the cake was scarce, and getting it was considered a big event for a Soviet worker.
It was sold in a branded box with an illustration of a pedestrian bridge. Such a box was a gift. To bring such a cake from Kiev in a beautiful package was considered a true sign of attention for your colleagues, friends or family.
To buy a Kiev cake in the stores, large queues lined up.
Why were people so eager to get this dessert? It’
s all about its delicate texture, nutty meringue crusts, egg cream. This cake was a gimmick for the Soviet consumer. It was strikingly different from Medovik or Napoleon.
Now Kiev cake is not in short supply. But he still wants to cook many housewives.
Let’s tell you how to recreate the Soviet Kiev cake
Ingredients for the cakes:
- Proteins – 8 pcs;
- Sugar – 300 g;
- Starch – 40 g;
- Lemon juice – 1 tsp;
- Salt – a pinch;
- Nuts – 300 g.
Ingredients for the cream:
- Butter – 250 g;
- Vanilla sugar – a pinch;
- Condensed milk – 300 g;
- Cocoa – 2 tbsp.
Preparation of Kiev cake:
Pour the nuts on a baking tray covered with parchment and dry at 200 degrees for 10 minutes. Then remove the husks from the nuts and chop them in a blender
. Mix the chopped nuts with starch. Beat the whites with salt until foamy, gradually pour in the sugar in several steps.
Beat the meringue for 10 minutes until a glossy mass with stable peaks
.
Add the lemon juice during the beating process.
Pour in the nuts and starch in three batches and stir. It is important that the nuts are already cooled
. Spread the meringue into baking molds with a diameter of 21 cm. Dry the meringue in the oven at 150 degrees for 1.5 hours.
If you do not have a couple of molds for the cakes, divide the products in two and prepare the meringue for the second cake only after drying the first one.
Meringue cannot be stored for a long time, it will fall off if you do not cook it immediately after whipping
. Also do not open the oven until the cakes are fully cooked
.
Once cooked, allow the shortcakes to cool in the oven.
For the cream, whip the butter with vanilla sugar for 3-4 minutes. Pour condensed milk into the butter, whisk until creamy.
Sift cocoa into ½ of the cream, stir. Grease one cake with light cream, place the second cake on top of it with the top down.
Grease the top and sides of the cake with chocolate cream.
Sprinkle the sides with the rest of the nuts and decorate the top with the rest of the white cream.
Leave the cake in the refrigerator for a couple of hours. You get a delicious homemade Kiev cake.
